Healthy Homemade Granola, two ways: one is vegan and low-FODMAP and the other developed by request for my Paleo friends, is grain-free. Both are gluten-free with two flavor profiles; one has warm peanut butter and maple sea salt presence, and the other a bright orange-ginger with cranberry goji berries.
Making granola is fun! You can essentially choose exactly what you want in it. One of the things that bothers me the most about packaged granola is that there is a shelf full of great-looking options, but when I read the ingredients, there are always 1 or 2 things that I don't want or can't have. That, and they're often so hard that I'm afraid of breaking a tooth. My granola uses nothing but pure organic ingredients and the result is a tender bite of flavor and nutrients.
A note about the low-FODMAP recipe: nuts, seeds, dried blueberries used in Maple Sea Salt Peanut-Butter Granola, are all individually low-FODMAP in their respective serving sizes. I've kept the proportions used relative to these serving sizes. Above this serving size, they begin to become moderate or high FODMAP. Therefore, stick to 1/4 c. serving of the finished granola in order to avoid "stacking," which may trigger symptoms. My favorite use for granola on a low-FODMAP diet is to create parfaits with berries, low-FODMAP yogurt, or use granola to garnish pancakes, or top a smoothie bowl. You get a fulfilling meal without overloading on granola.
My Paleo version is grain-free, with focus on lots of seeds and a few nuts, packing it full of nutrition without filler. I used raw honey to sweeten it, therefore it is not vegan, however can be made vegan with a maple syrup swap. Cranberries, coconut and goji berries complement the orange-ginger in this granola and I honestly can't wait to have some sprinkled over vanilla ice cream.
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