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–+ servings

Crunchy Maple Vanilla Low FODMAP Granola

Pretty Delicious Life
This maple almond vanilla version is crispy, warm-spiced, and full of gut-friendly ingredients that won’t leave you bloated. Enjoy it on coconut yogurt, in smoothie bowls or with a splash of lactose-free milk.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Breakfast
Cuisine American
Servings 10

Equipment

Ingredients
  

  • 1 cup pecans chopped
  • 1 cup almond slivers
  • ½ cup peanuts
  • ½ cup pumpkin seeds
  • ½ cup unsweetened shredded coconut
  • ⅓ cup protein oats optional
  • ¼ cup maple syrup
  • 1 egg white
  • 2 tablespoon chia seeds
  • 1 teaspoon vanilla
  • 1 tablespoon pumpkin pie seasoning apple pie seasoning or cinnamon
  • ¼ teaspoon sea salt

Instructions
 

  • Preheat oven to 250°F (low and slow = golden brown crunchy granola!)
  • Mix dry ingredients. In a large mixing bowl, combine nuts, seeds, oats (if using), coconut, chia seeds, pumpkin pie spice, and sea salt.
  • Add wet ingredients. Stir in maple syrup, vanilla, and egg white (if using) until everything is fully coated.
  • Spread on a baking sheet. Line a large sheet pan with parchment paper and press granola into an even layer.
  • Bake for 30–45 minutes, rotating halfway through to ensure even baking.
  • Cool completely before breaking into clusters and transferring to an airtight container.

Notes

Tips & tricks for the best granola:
    • For big clusters, press the granola down firmly before baking and avoid stirring mid-bake.
    • If you want to make this paleo-friendly, simply omit the peanuts.
    • Adding egg whites to granola helps it stick together and form crispier, crunchier pieces. It also adds a few more grams of protein, which we love!
    • Skip the egg white if you prefer a looser, more cereal-like texture or if you need a plant based option.
    • Add a scoop of vanilla protein powder to boost protein even more. 
    • Mix in dark chocolate chips or cacao nibs once cooled for a chocolate granola twist (just check portion sizes to ensure you're in the low FODMAP range).
  •  
    • Let granola cool completely before storing. Keep in an airtight container at room temperature for up to 2 weeks.
 
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Keyword Low FODMAP