Ingredients

• 2 ½ cups rolled oats (certified gluten-free if needed)
• ½ cup pumpkin seeds (pepitas)
• ½ cup sunflower seeds
• ⅓ cup walnuts or pecans (both low FODMAP at this portion)
• 2 tbsp chia seeds or flax seeds
• ½ cup unsweetened shredded coconut (optional, check tolerance)
• ¼ cup maple syrup (low FODMAP sweetener)
• ¼ cup coconut oil (or olive oil, melted)
• 1 tsp vanilla extract
• 1 tsp cinnamon
• Pinch of salt

Optional add-ins after baking (use in small portions for FODMAP safety):

• ¼ cup dried cranberries (look for unsweetened & without apple juice concentrate, limit serving size)
• 2 tbsp dark chocolate chips

Instructions

1. Preheat oven to 325°F (160°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix oats, pumpkin seeds, sunflower seeds, walnuts/pecans, chia/flax, coconut, cinnamon, and salt.
3. In a small saucepan (or microwave), melt coconut oil and whisk together with maple syrup and vanilla.
4. Pour wet mixture over dry ingredients and stir until everything is evenly coated.
5. Spread granola onto baking sheet in an even layer (press down lightly if you like chunky clusters).
6. Bake for 25–30 minutes, stirring halfway, until golden brown.
7. Let cool completely (it crisps up as it cools).
8. Stir in optional add-ins like cranberries or chocolate chips once cooled.

Serving Size & Storage

• Serving size: ½ cup (keeps FODMAPs in check).
• Store in an airtight container at room temperature for up to 2 weeks, or freeze for longer storage.