Low FODMAP Crunchy Muesli

Crunchy and tasty muesli. Store it in an airtight container and consume within 2 weeks. Can be served with low FODMAP yoghurt and fruit.

Servings: 10-12
Preparation time: 10 minutes
Cooking time: 45 minutes
Total: 55 minutes

Ingredients for crunchy muesli

• 3 cups rolled oats
• 2 cups corn flakes (gluten-free)
• 1 cup puffed rice (or puffed quinoa)
• ¼ cup sliced or slivered almonds
• ¼ cup roughly chopped pecan nuts
• ¼ cup roughly chopped hazelnuts
• ¼ cup sunflower seeds
• ¼ cup pumpkin seeds (pepitas)
• 2 tbsp chia seeds
• 1 tsp cinnamon
• 1 tsp vanilla bean paste or 1 tablespoon pure vanilla essence
• ⅓ cup coconut oil
• ½ cup pure maple syrup

Directions for crunchy muesli

1. Preheat the oven at 320 F°.
2. In a bowl mix together all dry ingredients.
3. Stir in the maple syrup, vanilla bean paste (or essence), and coconut oil.
4. Spread the mixture thinly and evenly on baking tray covered by baking (parchment) paper.
5. Bake in the oven for about 45 minutes, stirring every 15 minutes or so.
6. Remove from oven when it has a golden colour and it’s crispy in texture.
7. Break up any big chunks.
8. Cool down, use what you need and store the remaining in an airtight container for up to 2 weeks.