Oat, nut and seed granola

Make a small batch for sprinkling over yoghurt. This is an ordinary granola recipe, without an unsupported fructose-free claim.

Serves or makes: About 12 topping portions

Ingredients

• 200 g rolled oats
• 80 g chopped nuts you tolerate
• 60 g pumpkin and sunflower seeds
• 60 mL rice malt syrup
• 30 mL vegetable oil
• 1 teaspoon cinnamon

Method

1. Heat a conventional oven to 160°C and line a shallow tray.
2. Mix all ingredients until the dry ingredients are lightly coated.
3. Spread on the tray and bake for 20–25 minutes, stirring every eight minutes, until golden.
4. Cool completely before sealing in a container. Start with a small topping portion. Contains oats and nuts; Australian coeliac advice does not treat oats as gluten-free.

Make it work for you

These recipes are cooking ideas, not individually tested or certified low-FODMAP, low-histamine or allergen-free meals. Check every ingredient and your own portion guidance. Measurements are metric; teaspoons are 5 mL. Oven temperatures are conventional; follow your oven’s guidance for fan settings.

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