Maple granola

Serves: 20 1/4 cup (35g) serves
Prep: 5 minutes
Cook: 20 minutes

With a great mix of nuts and seeds this granola adds a lovely crunchy topping to cereal, porridge or yoghurt. It is not too sweet and doesn’t go overboard with the oils or sweeteners. Play around with different combinations of low FODMAP nuts or dried fruits you can tolerate. You could also add cocoa or some instant coffee to the liquid to give it a rich kick!

Print Recipe

1/2 cup almonds

61 g 2.2 oz

1 1/2 cups rolled oats

124 g 4.4 oz

1/2 cup buckwheat kernels

90 g 3.2 oz

1/4 cup linseeds/flaxseeds

44 g 1.6 oz

1/4 cup sunflower seeds

12.5 g 0.4 oz

1/4 cup chia seeds

44 g 1.6 oz

1/4 cup pepitas

36 g 1.3 oz

1/2 tbsp ground cinnamon

5 g 0.2 oz

1/4 cup maple syrup

83 g 2.9 oz

1/4 cup coconut oil

58 g 2 oz

2 tbsp extra virgin olive oil

37 g 1.3 oz

30g natural peanut butter

30 g 1 oz

1 tsp vanilla essence

5 g 0.2 oz


  1. Preheat oven to 160°C/320°F fan-forced  (180°C/356°F if not fan-forced) and line two trays with baking paper 

  2. Roughly chop almonds

  3. Mix together all dry ingredients in a bowl 

  4. Add all wet ingredients into a microwave proof jug and heat until liquid

  5. Pour the liquid over the dry ingredients and mix well until all coated 

  6. Divide over the two trays in a nice thin layer, press down firmly as this is what helps it stick together and get crunchy. Sprinkle dried cranberries over the top to mix in when cooled. 

  7. Cook for 12-18 minutes or until lightly golden. Take out of the oven and set aside to cool.

  8. When cool, break apart and store in airtight container for <4 weeks. 

  9. With all the nuts and seeds, stick to the recommended serve size to avoid too many FODMAPS. 

Nutrition Information (per serve)
Energy 746 Kj / 178 cal
Protein 5.00g
Carbohydrates 12.00g
Sugar 6.00g
Total Fat 12.00g
Saturated Fat 4.00g
Fibre 3.00g
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