Let me present to you the low FODMAP breakfast of my dreams: Snickers Granola. Combining my favourite easy breakfast option with my favourite chocolate bar.
- 1/2 cup caster sugar
- 2 tbsp water
- 1 tbsp glucose syrup
- 2 cups gluten free oats
- 2 tbsp chia seeds
- 2 tbsp linseeds
- 1/2 cup pecans
- 1/3 cup peanuts
- 1 tbsp pumpkin seeds
- 2 tbsp coconut oil
- 2 tbsp natural peanut butter
- 2 tbsp maple syrup
- 2 tbsp chocolate chips
Makes 8-10 serves
- To make the caramel, combine the caster sugar, water and glucose syrup in a saucepan over low heat. Stir until everything has dissolved and you can no longer see grains of sugar. If needed, add an extra tablespoon of water to achieve this.
- Turn the heat up to medium and allow the mixture to bubble until it turns an amber colour. Avoid stirring, and instead, swirl the contents of the saucepan occasionally.
- When the caramel has cooled slightly, pour it onto some greaseproof paper or a silicone mat and spread it out to make a thin sheet. Refrigerate while you make the granola.
- Preheat the oven to 170C and line a baking tray.
- Roughly chop the pecans and pumpkin seeds and add them to a large mixing bowl.
- To the nuts, add the oats, chia, linseeds and pumpkin seeds, and stir to combine.
- In a smaller bowl, add the coconut oil, peanut butter and maple syrup. Microwave for 30 seconds and stir until a smooth mixture forms.
- Add the wet mixture to the dry ingredients and stir until coated and everything is well incorporated.
- Pour the granola onto the lined baking tray and bake for approximately 25 minutes, using a fork to stir the granola every 5 minutes or so. When finished, it should be toasted and golden brown.
- Once the granola has cooled, smash up the caramel with a rolling pin and add the shards of caramel and the chocolate chips. Mix through.