This is my low FODMAP go-to granola recipe. I like to make it in batches that last about a month, it keeps really well and lasts ages.
You will need:
1 x cup porridge oats
1 x cup buckwheat groats
1 x cup mixed seeds
handful flaked almonds
1/2 cup maple syrup
1/2 cup golden syrup
1 x tsp cinnamon
1 x tbsp coconut oil
Soak buckwheat groats for an hour, then drain. Mix them with the oats in a large bowl.
Melt the butter and coconut oil in a pan. Mix in maple syrup, golden syrup and cinnamon.
Add oats and buckwheat to the liquid mixture and pack into a shallow roasting tin. Bake on a low heat for ten minutes, then remove, stir around and add the seeds.
Bake for a further fifteen mins, just keeping an eye on it so it doesn’t catch. At the very last minute, add the flaked almonds and bake for a final five mins. Take out and leave to cool, it’ll crisp up a little more, at which point you can add your raisins. Store in an airtight container.