Low FODMAP Orange Walnut Granola and Bonus Granola Bar Recipe
Try this Low FODMAP Orange Walnut Granola and Bonus Granola Bar Recipe.
Try this Low FODMAP Orange Walnut Granola and Bonus Granola Bar Recipe.
- Carbohydrate 6.17504333557273 g
- Cholesterol 0 mg
- Fat 9.21218750778915 g
- Fiber 1.11942919566502 g
- Protein 3.76093875317054 g
- Saturated Fat 0.527030083779026 g
- Serving Size 1 1 ; cup serving size (21g)
- Sodium 1.2798750000961 mg
- Sugar 5.05561413990771 g
- Trans Fat 0.866591250732039 g
- Calories 114 calories
Step-by-step
- Preheat oven to 350 F and line 2 large, rimmed baking sheets with parchment paper.
- In a small bowl, combine the orange zest and sugar (2tbsp).
- In a large mixing bowl, combine the oats (4 cups), walnuts (1.5 cup), cinnamon (1/2 tsp), salt (3/4 cup) and orange/sugar mixture.
- Pour in the coconut oil and maple syrup. Combine well.
- Spread the granola onto your prepared baking sheets.
- Bake for 25 minutes. Mix half way through.
Maple syrup delivers more than simple sweetness in this mixture; its specific ratio of glucose to fructose dictates how the oats clump during baking. Because maple syrup contains a higher proportion of free sucrose and invert sugars compared to certain honey variants, it caramelizes steadily at 350 degrees Fahrenheit without scorching too rapidly. Rubbing the orange zest directly into the white or white sugar before mixing releases essential oils locked inside the citrus peel into the surrounding dry crystals, distributing the aromatic compounds far more evenly than tossing wet zest into oil would achieve.
Storage and Freezing Mechanics
Oats and toasted walnuts contain significant lipid content that makes them vulnerable to oxidation over time. Storing baked granola in an airtight glass container at room temperature preserves optimal crispness for up to three weeks. For longer preservation, this mixture freezes exceptionally well for up to three months when sealed inside heavy-duty freezer bags with all excess air pressed out. Thaw frozen portions directly on the counter at ambient temperature for twenty minutes to restore the original crunch without introducing condensation moisture.
- If the granola feels soft after the 25-minute bake time, return the baking sheets to the oven for additional five-minute increments until the oats dry completely.
- Chop the walnuts into uniform pieces so they brown at the same rate as the surrounding rolled oats.
- Line baking sheets thoroughly with parchment paper to prevent the melted coconut oil and maple syrup from sticking to the metal surface.
