Low FODMAP Vanilla Pumpkin Seed Oat Snack Bars
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Learn more →Ingredients
12 servings
For the bars
- 2 ½ 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 3 1/3 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 raw pumpkin seeds
- ½ cup unsweetened shredded coconut
- ¼ tsp fine sea salt
For the binder
- ½ cup honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - ¼ cup coconut oil
- 2 tsp pure vanilla extract
- ¼ cup sunflower seed butter
Instructions
- 1
Preheat the oven to 325°F (165°C). Line a 9×13-inch baking pan with parchment paper, leaving a 2-inch overhang on the long sides.
- 2
In a large mixing bowl, combine the rolled oats, pumpkin seeds, shredded coconut, and fine sea salt. Stir until evenly mixed.
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