This past weekend I headed off on an annual beach camping trip with a few friends. There is usually a whole big group of us that goes together, but this year so many of us were missing. I am grateful to have been one of the ones to go and it actually turned into a lovely and MUCH needed relaxing girl's weekend which allowed me to clear my head, rest, and start this week off with lots of new ideas + alllll the motivation!
Typically this is a trip my husband comes on, but this year we had no one to stay with our new rescue pup and didn't feel right leaving her home only to have someone come feed her and play with her a few times a day. I know that's what lots of people do, but Miss Julia has horrible pup anxiety, loves to be with Mom + Dad 24/7, and since we've only had her a little over 3 months, it just didn't seem fair to stress her out so we could relax, so my husband took one for the team and stayed home with her. While I was packing, he made sure to make fun of me no less than 1 million times for all the stuff I was bringing for just one person. Mostly, the stuff he was referring to was food. I packed three giant coolers full of salmon, shrimp, veggies, fruit, smoked salmon, cheeses, herbs, nut butters, vegan yogurt, and you guessed it, these grain free low FODMAP friendly granola bars. Yes, I am a bougie camper and no, I am not sorry about it. When you're following a low FODMAP, paleo diet for your health being over prepared is what you do!
Vacation isn't an excuse to eat bad (in fact, I feel like I ate healthier while I was away, go figure!) and I loved starting my mornings with my favorite vegan yogurt topped with blueberries, strawberries, and pieces of these low FODMAP + paleo friendly granola bars. This recipe is basically my Grain Free Granola recipe with just a few more ingredients to hold them together and I'm really happy with how they turned out! A little soft + a little crunchy, the texture is absolutely perfect in my opinion and they really stood up to the test of cooler travel.
Low FODMAP Note: Flaxseeds are considered low FODMAP friendly in 1/2 oz servings. Since this recipe yields 8 bars, you'll get about 1/2 oz of flax in each bar. If you don't do well with flax, you can sub in chia seeds which are more low FODMAP friendly.
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1/2 cup flax seed meal
1/4 tbsp pumpkin seeds
1/3 cup coconut flakes
4 dates, finely chopped
4 tbsp nut butter
2 tbsp coconut oil, melted
4 tbsp maple syrup
2 tbsp cocoa powder
1/4 tsp nutmeg
1/4 tsp cinnamon
1/4 tsp clove
1/4 tsp sea salt
Pre-heat oven to 325F + line an 8x8 baking pan with parchment.
In a large mixing bowl, combine nuts, seeds, flax meal, chopped dates, cocoa powder and coconut.
In a medium mixing bowl, whisk maple syrup, nut butter and coconut oil together until fully combined and no lumps of nut butter remain.
Pour liquid ingredients into dry ingredients, add in remaining spices, and fold with a silicone spatula to incorporate.
Scoop mixture into 8x8 baking pan using the silicone spatula, pressing down until pan is filled and uniformly layered.
Bake for 20-25 minutes.
Allow granola bars to cool before slicing and serving, at least 20 minutes.
Store in fridge for longevity + best results.