Irresistible Low FODMAP Muesli
Ingredients
- 5 cups of gluten-free cornflakes
- 1.5 cups of puffed quinoa
- 7 tablespoons of dried shredded coconut
- 4 tablespoons of pumpkin seeds
- ⅓ cup of brown sugar
- 6 tablespoons of olive oil
- ⅛ cup of banana chips
Instructions
- Preheat your oven to 300ºF.
- Take a look at your cornflakes. If they’re large, place them in a plastic bag and crush them slightly. You want them to be the size of cereal.
- Place the cornflakes, puffed quinoa, dried shredded coconut, pumpkin seeds, and brown sugar into a large mixing bowl. Mix them together until evenly distributed.
- Add the oil to the bowl, and mix it with the ingredients thoroughly. All of the muesli should be evenly coated so that it cooks evenly.
- Line a baking sheet or roasting tray with baking paper. Lay the muesli on the tray evenly.
- Place the pan with the muesli on it into the oven. After 10 minutes, toss the ingredients evenly.
- After tossing, allow the muesli to cook for another 10 minutes.
- Remove the muesli from the oven and allow it to cool completely.
- Lightly crush the banana chips and add it to the muesli. Mix the ingredients thoroughly.
- Store in an airtight container for up to two weeks!
- Enjoy your Low FODMAP Muesli!
Video
Nutrition
Calories: 535kcal | Carbohydrates: 72g | Protein: 11g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Sodium: 83mg | Potassium: 402mg | Fiber: 5g | Sugar: 16g | Vitamin A: 99IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 3mg