On the days I don’t have toast, I usually have granola for breakfast. I love the crunchy, nutty flavour, and bursts of berries! When I first discovered that I reacted badly to dairy I thought I’d have to give up my habit, but I was soooo grateful to discover that my system tolerates yogurt made from goat’s milk. It definitely was an ‘hallelujah’ day for me…
I have found an off-the-shelf product that is FODMAP friendly – I found many granola mixes on the market have ingredients that are off-limits for those of us on a low-FODMAP diet. Honey, apples, dried fruit, almonds… you name it. My go-to product is Nature’s Path Coconut Chia Granola.
For variety, I also make my own granola. A recipe that I’ve been using for a couple of years now is:
Gutsy Broad’s Home-made Granola
- 4 cups rolled oats
- 2 cups of any combination of nuts, seeds, coconut
- 1/4 tsp each of ground cinnamon, cloves, nutmeg
- 2/3 cup maple syrup
- 1/3 cup vegetable oil
Heat the liquids in a small saucepan until warm (not hot). Pour over the dry mixture and stir to combine. Spread over a parchment lined pan, bake at 325 degrees, stirring every 10 minutes, for 30 minutes. Cool and store.
I can’t remember who authored the base for this recipe – I found it in our local newspaper the Herald a long while back.
For breakfast, I’ll use a small scoop of yogurt, about half a cup of granola and then a handful of washed berries.
Having granola for breakfast is one of my ‘I don’t have to think about it’ meals – which I find important on busy mornings. Granola keeps well in the cupboard and is easy to have around, or transport.