Low FODMAP Vanilla Flax Oat Snack Bars

Total time1 hr 10 min

Prep time15 min

Cook time25 min

4.8

(4)

About Fig

Fig 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 note
A serving of up to about 1/2 cup of rolled oats is low in FODMAPs. This recipe contains only about 1/8 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.
½ cup ground flaxseed
Ingredient note
A 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.
½ cup unsweetened shredded coconut
¼ tsp salt
⅓ cup blueberries, fresh or frozen (optional)

For the binder

⅓ cup honey
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than honey.
¼ cup coconut oil
1 tsp pure vanilla extract
¼ cup sunflower seed butter

Instructions

1
Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides to use as handles.
2
In a large mixing bowl, stir together the rolled oats, ground flaxseed, shredded coconut, and salt until evenly combined.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!