Low FODMAP Vanilla Flax Granola Cups
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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 1/3 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.
- ¼ cup ground flaxseed
Ingredient noteA serving of up to about 1 3/4 tablespoons of ground flaxseed is low in FODMAPs. This recipe contains only about 2 teaspoons per serving, making it likely Low FODMAP. If you prefer to always avoid ground flaxseed, please tap it and change its rating to Red.
- ¼ cup unsweetened shredded coconut
- ¼ tsp fine salt
- 3 tbsp coconut oil
- 3 tbsp pure maple syrup
- 1 tsp pure vanilla extract
For the filling
- 1 cup fresh ricotta
- 1 tbsp pure maple syrup
- ½ tsp pure vanilla extract
For serving
- 1 ripe pear, cored and thinly sliced
Can be omittedpear
- ½ cup fresh blueberries
Instructions
- 1
Preheat the oven to 325°F (165°C). Lightly grease 6 cups of a standard 12-cup muffin tin with coconut oil or line with parchment squares.
- 2
In a small saucepan over low heat, melt the coconut oil with the maple syrup, stirring until fully combined, about 1 minute. Remove from heat and stir in the vanilla extract.
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