Snickers Granola


At the moment, all I’ve been craving for breakfast is granola. It’s easy to meal prep at the beginning of the week, and then you just pour it in a bowl, top it with some fresh fruit, maybe some yoghurt or milk, and then breakfast is sorted.However, after I’ve been eating the same variety of granola for a few months, I start to wonder if there’s another flavour combination that might jazz thing sup again. I believe I’ve found it by combining my current favourite breakfast with my favourite chocolate bar, so let me present my Low FODMAP SnickersGranola.

The base of this granola contains seeds and nuts that are low FODMAP in particular quantities. I’ve been careful with the amount of each one included, so that in one serving you’re safe in terms of your intake.

Granola is such an easy and wonderful option for breakfasts. It’s just a matter of combining all your dry ingredients in a bowl, melting the wet ingredients together in a separate bowl and then combining them before baking! You can also take out any ingredients that aren’t available to you, or don’t suit your tastes, and swap to other things (just check the Monash FODMAP app to make sure they’re a-okay for you).

 The trickiest part of this recipe is making the caramel. I did some research, because I always manage to crystallise my caramel and stuff it up, but apparently adding a small amount of glucose syrup prevents that from happening, which is what I recommend!Make sure you completely dissolve everything together before you crank up the heat, otherwise your caramel may not work out and you’ll get a grainy texture or it will just harden to sugary rock.

This granola will store in the cupboard or in the fridge in an airtight container for up to a week. If you’re like me and live somewhere warm, I would recommend storing it in the fridge so that your caramel doesn’t get too sticky and maintains those nice shards. I’d recommend serving it up with some of your favourite low FODMAP fruit, low FODMAP yoghurt or milk, and potentially another little bit of peanut butter if you’re feeling it.

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.

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