This yummy nutty granola is such a delicious way to start your day.  It’s low in sugar & FODMAP friendly….meaning it’s kind to your tummy!

Ingredients: (makes 2 large jars and keeps for 3-4 weeks)

750g whole rolled oats

135g coconut oil

50g rice syrup (or maple syrup/honey – I use rice syrup as it is low in fructose – a sugar that is often badly digested by the small intestine – you can buy it from WholeFoods)

2 tsps vanilla paste

1 cup of mixed seeds (I use chia, sunflower & pumpkin seeds)

1/2 cup of mixed hazlenuts

1/2 cup of shredded coconut

1 cup of flaked almonds

2 tsps cinnamon

1 tsp salt

Method:

Preheat the oven to 160 degrees c.

In a large bowl mix together the oats, cinnamon and salt.

Melt the coconut oil, the rice syrup and the vanilla together.

Pour the melted mixture onto the oats and pour into two large baking trays lined with baking paper.

Place in the oven – after 12 minutes give the mixture a stir so that it cooks evenly.  Cook for another 12 minutes.  In the last 6 minutes add the flaked almonds so they get nice and toasted.  Once out the oven stir through with the remaining nuts, seeds and coconut flakes.  Leave to cool before you place in an air tight container.