Evan (the initial creator of this recipe) makes some of the most amazing recipes I’ve ever seen, and I know this not just because I look at his wonderful photos, but I have probably made at least a dozen of his recipes. I saw these granola bites on his blog not too long ago and thought they sounded, as always, wonderful. But the best part was that they sounded easy. Of course, I did make some modifications in order to make them low FODMAPs, and to appeal to my “spicy” side (I’m obsessed with adding cayenne to anything even slightly close to granola).
- 1.5 cups old fashioned oats
- ½ cup peanut butter
- 3 Tbsp. maple syrup (or cane syrup)
- ¼th cup dark chocolate chips (semi-sweet)
- ½ tsp. cinnamon
- ½ tsp. cayenne (or more for extra heat!)
- ¼ tsp. nutmeg
- Preheat oven to 250 degrees.
- Mix all ingredients together in a large bowl and form a sticky dough. Start forming 1-inch balls with your hands, adding more peanut butter if the dough is too dry.
- Place the balls on a non-stick cookie sheet.
- Bake for about 20 minutes, or until the outsides have browned a bit.
- Let the granola bites cool and then store them at room temperature for 2-3 days (or in the fridge for a week).
The Candid RD
The Candid RD
So tasty right out of the oven!
|Nutrition facts for 1/18th of recipe|
Nutrition Highlights: Under 150 calories, low fat, very low sodium (I used no salt added peanut butter), only 3 grams of sugar (because of the semi-sweet vs. milk chocolate chips)