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Pumpkin Seed Granola

Recipe is generally low FODMAP but portion size for oats is crucial; more than 1/2 cup can be high in FODMAPs. Ensure syrup is truly sugar-free to comply.

Adapted from Allrecipes, by Yoly

40 mintotal
6servings
9ingredients
269kcal a serving
Pumpkin Seed Granola

Ingredients

  • 1 cup raw pumpkin seeds
  • 1 1/2 cups rolled oats
  • 1/2 cup pumpkin puree
  • 1/2 cup sugar-free maple-flavored syrup
  • 1/4 cup shredded coconut
  • 2 tablespoons unsalted butter, melted
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Method

  1. Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
  2. Mix pumpkin seeds, oats, pumpkin puree, maple-flavored syrup, coconut, butter, pumpkin pie spice, cinnamon, and salt together in a bowl until well combined. Spread mixture evenly over the prepared baking sheet.
  3. Bake in the preheated oven, stirring every 15 minutes, until desired crispness is reached, 30 to 45 minutes.15 min timer

Low-FODMAP check: watch for garlic, onion, wheat, honey, apples, beans, and portion sizes of moderate-FODMAP foods. Gluten gives food ideas, not medical advice: always check labels for allergens and cross-contact.

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