Snickers Granola

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

  1. 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.
  2. 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.
  3. 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.
  4. Preheat the oven to 170C and line a baking tray.
  5. Roughly chop the pecans and pumpkin seeds and add them to a large mixing bowl.
  6. To the nuts, add the oats, chia, linseeds and pumpkin seeds, and stir to combine.
  7. In a smaller bowl, add the coconut oil, peanut butter and maple syrup. Microwave for 30 seconds and stir until a smooth mixture forms.
  8. Add the wet mixture to the dry ingredients and stir until coated and everything is well incorporated.
  9. 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.
  10. 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.