Low FODMAP Vanilla Chia Granola Cups
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Learn more →Ingredients
6 servings
For the granola cups
- 2 cups 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.
- 3 tbsp chia seedsIngredient note
A serving of up to about 2 3/4 tablespoons of chia seeds is low in FODMAPs. This recipe contains only about 1 1/2 teaspoons per serving, making it likely Low FODMAP. If you prefer to always avoid chia seeds, please tap it and change its rating to Red.
- ¼ cup unsweetened shredded coconut
- ¼ tsp fine sea salt
- 3 tbsp coconut oil
- 3 tbsp pure maple syrup
- 1 tsp vanilla bean paste
For the filling
- 1 cup fresh ricotta
- 1 tsp vanilla bean paste
- 1 tbsp pure maple syrup
- 1 cup fresh blueberries
Instructions
- 1
Preheat the oven to 350°F (175°C). Lightly grease 6 cups of a standard 12-cup muffin tin with a small amount of coconut oil.
- 2
In a small saucepan over low heat, combine the 3 tbsp coconut oil and 3 tbsp maple syrup, stirring until the coconut oil is fully melted and the mixture is smooth, about 1–2 minutes. Remove from heat and stir in the 1 tsp vanilla bean paste.
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