Low FODMAP Vanilla Coconut Oat Snack Bars
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
12 servings
For the bars
- 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 2 2/3 tablespoons per serving, making it likely Low FODMAP. If you prefer to always avoid rolled oats, please tap it and change its rating to Red.
- 1 cup unsweetened shredded coconut
- ¼ tsp fine sea salt
For the binder
- ½ cup coconut oil
- ⅓ cup pure maple syrup
- 1 ½ tsp pure vanilla extract
- 2 tbsp sunflower seed butter (optional)
Instructions
- 1
Line an 8×8-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides to use as handles later.
- 2
Spread the rolled oats and shredded coconut in a large dry skillet over medium heat and toast, stirring frequently, until the coconut is lightly golden and fragrant, about 4–5 minutes. Watch closely, as the coconut can brown quickly. Transfer to a large mixing bowl and stir in the salt.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!