Scrumptious recipe for Low-FODMAP Chocolate Chip Cookie Granola, (just like the brands you find in the store but better). Make this more affordable option, it is gluten-free and vegan too!
I love granola, as a snack, yogurt topper, or salad garnish. My recipe for this ‘chocolate chip granola’ is just like the ‘Pure Elizabeth’ brand, but fresher and better.
If you prefer a more traditional granola recipe, try my Intensely addictive Low-FODMAP Granola/Trail Mix recipe; Gluten-free, Vegan. Or for oat-free goodness, I have Low-FODMAP Oat-free Seeded Granola; Gluten-free, Vegan.
Check out over 650 more low-FODMAP recipes on the blog. IBS-friendly!
Be healthy and happy,
Rachel Pauls, MD
Low-FODMAP Chocolate Chip Cookie Granola
Scrumptious recipe for Low-FODMAP Chocolate Chip Cookie Granola, (just like the brands you find in the store but better). Make this more affordable option, it is gluten-free and vegan too!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 3 cups traditional rolled oats*
- 1/4 cup oat flour
- 1 tablespoon chia seeds
- 1/4 teaspoon Kosher salt
- 1 teaspoon cinnamon
- 1/4 teaspoon cardamom
- 1/3 cup melted coconut oil
- 1/3 cup light brown sugar
- 2 tablespoons almond butter
- 3 tablespoons pure maple syrup
- 1/2 teaspoon vanilla
- 1/2 cup chopped pecans, optional
- 1/2 cup semisweet chocolate chunks, or chocolate chips
Instructions
- Preheat oven to 325°F. Line a rimmed baking sheet with parchment paper, or silicone liners
- In a large bowl, combine rolled oats, oat flour, chia seeds, salt, cinnamon, and cardamom
- In a separate bowl, whisk together the coconut oil, light brown sugar, almond butter, maple syrup and vanilla until smooth
- Spoon the wet mixture into the dry ingredients, and mix until fully coated. Add the chopped pecans if desired
- Spread the granola mixture evenly on the baking sheet and press it with your hands to help it stick together. Place in your preheated oven for about 30 minutes, until golden and toasty
- Allow the granola to cool for about 5 minutes, then sprinkle with the chocolate chips
- Let the granola cool completely, then store in a covered container at room temperature
Notes
- Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients at posting
