When you are trying to avoid wheat, fructose and dried fruits, finding a suitable FODMAP free cereal or muesli can prove tricky!
I’ve therefore spent most winter munching down on porridge. I do LOVE porridge – it’s a fantastic fail-safe breakfast, which is cheap to make at home and also available at many places out and about, including most major coffee shops (just remember to avoid any added honey and jam!).
Planet Organic porridge oats are my new absolute favourite. I don’t know why, but they are so much creamier than any others I’ve tried and just delicious! I am now a porridge oats connoisseur don’t ‘cha know?!
I was simply looking for a bit of a change and something to cold to have for a summer breakfast – I envied Rob’s nutty granola, so here’s what I tried. This recipe is a variation on a Good-for-you granola recipe from BBC Good Food, which unfortunately contains honey and dried fruit – both of which are FODMAPs.Ingredients
300 g organic rolled oats (rolled oats are better than porridge oats in this instance, but porridge oats will also work fine too)
4 teaspoons sesame seeds
50 g sunflower seeds
50 g pumpkin seeds
100 g flaked almonds
100 g coconut flakes
(you can use any other seeds and nuts you wish to – I’m going to try adding pecans next time)
1 teaspoon ground cinnamon
2 tablespoons sunflower oil (any light, non flavoured, oil will do)
125 ml maple syrup
1 teaspoon vanilla extract
Mix the wet ingredients in a small bowl and then add the dry ingredients. Mix everything together thoroughly – you will think there isn’t enough liquid, but keep mixing and it will definitely all come together.
Spread the mix onto two baking trays (I would also use baking paper). Bake for 15 mins and then mix in the coconut. Cook for another 10 mins. Your kitchen will start to smell divine – once the granola has turned a light golden brown take out of the oven and tip onto a flat dish to cool. You can store in an airtight container for four weeks.