Low FODMAP Muesli
Low FODMAP Muesli
I have to say I am completely addicted to this low FODMAP muesli – my flatmates have started hiding it so I don’t sit down and munch through the whole batch at once! This muesli is slightly sweet and nice and crunchy.
I can’t tolerate oats so I have made this batch without any – but if you can tolerate them try replacing one cup of cornflakes for a cup of rolled oats.
You can store the muesli in an airtight container for up to two weeks.
Ingredients
Make gluten free(1 cup per serve)
Low FODMAP Muesli
gluten free cornflakes
FODMAP
puffed quinoa
FODMAP
dried shredded coconut
Gluten Free
pumpkin seeds
Gluten Free
dried banana chips
Gluten Free
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Learn moreMethod
- Preheat the oven to 150ºC (300ºF) on bake function. Measure out the cornflakes and roughly crush them (I did this by putting them in a plastic bag and then crushing them with a rolling pin).
- In a large bowl mix the cornflakes, quinoa puffs, dried shredded coconut, pumpkin seeds and brown sugar. Add the oil and mix through the muesli until it is evenly covered. Line an oven roasting tray with baking paper. Add the muesli evenly to the tray. Place in the oven and allow to toast, tossing every 10 minutes until light brown (should take 15 to 20 minutes). Remove from oven and allow to cool.
- Lightly crush the banana chips and add to the muesli. Transfer the muesli to an air tight container or jar. You can store it for up to two weeks.
- Serve the muesli with fresh low FODMAP fruit and your preferred FODMAP friendly milk. This muesli also makes a great topping for low FODMAP ice cream!
Nutrition per serve
- Standard |
- Dairy Free |
- Gluten Free
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Alana Scott
In 2013, Alana was diagnosed with Irritable Bowel Syndrome. She also suffers from coeliac disease, is allergic to nuts and is intolerant to dairy products. This means she understands how difficult it can be to cook with multiple food intolerances. Her exp... Read more
Kate Watson (RD)
Kate Watson is a FODMAP trained registered dietitian in the USA. She is the former co-founder and president of Nicer Foods, the first company in the US dedicated to making pre-made FODMAP friendly foods. Kate struggled with IBS for two decades until she f... Read more
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