A delicious berry granola that’s good for everyone, even those following a low FODMAP diet. My usual granola uses honey which is a highly fermentable sugar, the type of thing some people need to avoid for certain gastrointestinal issues.
Berry Crisp Granola
yield: 8 cups, filling 2 quart-sized canning jars
Ingredients
Syrup
- ½ cup unsalted organic butter or coconut oil
- ½ cup sucanat (unrefined cane sugar)
- ¼ cup pure maple syrup Silloway Maple
- 1 teaspoon Kosher salt or sea salt
- 1 teaspoon ground cinnamon
Dry Ingredients
- 4 cups gluten-free oats
- 1 cup mixed sunflower seeds and pepitas (green pumpkin seeds)
- ¼ cup chia seeds
- 1 cup large flake coconut, unsweetened
- 1 cup freeze-dried organic strawberries, raspberries, and/or blueberries North Bay Trading Company
Instructions
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Preheat oven to 300° F. Line rimmed half sheet pan (13- by 18-inches) with parchment or a Silpat. In medium saucepan, melt butter with sucanat and maple syrup. Stir in the salt and cinnamon.
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Combine oats, seeds, chia, and coconut in a large bowl. Drizzle with syrup and mix to combine. Transfer to prepared sheet pan and spread into an even layer. Bake for 60 minutes, stirring 2 or 3 times during baking. Remove from oven and sprinkle with dehydrated berries. The granola will crisp up as it cools. Let cool and store airtight.
