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Many packaged granola bars have high FODMAP ingredients like honey, inulin, chicory, wheat, dried fruit (like dates), or cashews
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GO MACRO BARS All their mini bars are certified low FODMAP and some of the big bars too!
Prep Time: 10 Min
1/2 cup natural peanut butter 1/4 cup maple syrup 1 teaspoon vanilla extract 1 cup quick oats 1 cup shredded coconut 1/4 cup pumpkin seeds 1/4 cup dark chocolate chips
Cook Time: 25 Min
Ingredients
Line a 9x9 inch baking pan with parchment paper For baked bars: preheat oven to 350 degrees fahrenheit
In a small bowl, mix together the wet ingredients; peanut butter, vanilla, and maple syrup until well combined
In a medium mixing bowl, combine remaining dry ingredients and mix well. Add the wet ingredients to the same mixing bowl and incorporate all ingredients together. The mixture should be a bit crumbly but sticky enough to be formed and molded.
Scoop the mixture into the prepared baking pan. Using your hands or a silicone spatula, press the mixture firmly and evenly until it fills the entire pan. It should be very compact, as this will prevent the bars from falling apart.
For baked granola bars, bake for 25 minutes in the preheated oven. Remove and let cool completely before cutting them into 8 bars For no-bake granola bars, cover the pan and put it in the fridge for at least 3 hours or overnight. Remove and slice into 8 bars.