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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.
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A serving of up to about 1/2 teaspoon of honey is low in FODMAPs. This recipe works out to right about that much per serving, so it is likely Low FODMAP, though it does not leave room for a second helping. If you prefer to always avoid honey, please tap it and change its rating to Red.
Preheat the oven to 325°F (165°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides.
Spread the rolled oats and chopped macadamia nuts on the parchment-lined pan in an even layer. Toast in the preheated oven for 10–12 minutes, stirring once halfway through, until the oats are lightly golden and the nuts are fragrant. Transfer to a large mixing bowl and add the shredded coconut and sea salt; stir to combine.
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