These muesli bars are foodie heaven! Golden brown bars that are crunchy on the outside, deliciously chewy, and have yummy hints of cranberries and dark chocolate. This low Fodmap dark chocolate and cranberry muesli bar is also gluten free and takes me to my happy place!

As a child my mum used to make this amazing munchie muesli bar slice that was full of dates and apricots... obviously that recipe is high FODMAP so I decided to make this low FODMAP version instead!

Vegan option: Use vegan dark chocolate and dairy free spread. Replace the egg with a chia seed egg. Chia egg = 1 tbsp chia seed + 2.5 tbsp hot water. Mix together in a cup and allow to soften into a thick gel.

Golden Syrup & Weetbix Alternatives: You can swap the golden syrup for an equal amount of maple syrup. You can replace the gluten free weetbix/Nutri-Brex with rolled oats. 5 weetbix = 1.5 cups rolled oats (please note this option is not gluten free). Mix the oats through with the dry ingredients. After you mix through the wet ingredients, the mixture should start sticking together but shouldn't be liquidy. If the mixture is too wet add another 1/4 cup of rolled oats. You will need to cook this option at 190ºC (375ºF) for 30 to 40 minutes until golden brown.

FODMAP notes: Dried cranberries, golden syrup and dried coconut all have low FODMAP serves. Just make sure you divide the recipe into the recommended number of servings to stay within the Low FODMAP zone.