Low FODMAP Cinnamon-Walnut Mango Oat Crisp
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Learn more →Ingredients
6 servings
For the mango filling
- 4 cups fresh mango, peeled and cut into ¾-inch chunks (about 3 large mangoes)
- 1 tbsp maple syrup
- 1 tsp fresh ginger, finely grated
- 1 tsp fresh lime juice
- ¼ tsp ground cinnamon
For the oat-walnut topping
- 1 ½ cups old-fashioned rolled oats
Ingredient noteA serving of up to about 1/2 cup of rolled oats is low in FODMAPs. This recipe contains only about 1/4 cup per serving, making it likely Low FODMAP. If you prefer to always avoid rolled oats, please tap it and change its rating to Red.
- ¾ cup raw walnuts, roughly chopped
- ¼ cup almond flour
Ingredient noteAlmond flour only becomes a problem on a low FODMAP diet in larger amounts; this recipe uses only about 2 teaspoons per serving, so it is likely Low FODMAP. If you prefer to always avoid almond flour, please tap it and change its rating to Red.
- 3 tbsp maple syrup
- 3 tbsp coconut oil, melted
- 1 tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp fine sea salt
- ¼ tsp ground turmeric (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Lightly grease a 9-inch baking dish with a small amount of coconut oil.
- 2
In a large mixing bowl, combine the mango chunks, 1 tbsp maple syrup, fresh ginger, lime juice, and 1/4 tsp ground cinnamon. Toss until the mango is evenly coated, then spread the mixture in an even layer in the prepared baking dish.
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