75g maple syrup with a little extra to drizzle over at the end
300g porridge oats
100g mixed dried cranberries and raisins
A large handful of mixed suitable nuts such as pecans, walnuts, Brazils and peanuts, very roughly chopped
A handful of suitable mixed seeds such as chia, sunflower, pumpkin and pine nuts
Instructions
Preheat the oven to 160 degrees C and grease and line a 20cm square tin
Place the butter, soft brown sugar and maple syrup into a medium pan and heat gently until the butter has melted then take it off the heat
Add the oats, dried fruit, nuts and half the seeds to the pan and mix thoroughly
Tip the mixture into the prepared tin and pat it down with a spoon until it's evenly spread
Sprinkle over the remaining seeds and drizzle with a little extra syrup
Cook in the oven for 30 minutes until golden then leave to cool completely in the tin before cutting into slices - it should make 16-24 depending on how big you like your slices
Recipe by Cook Low FODMAP at https://cooklowfodmap.com/low-fodmap-breakfast-bar/