Orange Almond Granola

Making your own granola at home means you control exactly what goes into your breakfast bowl. This orange almond granola recipe delivers bright citrus flavour and satisfying crunch whilst staying completely low FODMAP friendly. Perfect for anyone managing IBS or digestive sensitivities who misses the convenience of shop-bought granola.

This recipe suits beginners with basic baking skills. You’ll need about 40 minutes total time, including 25 minutes of hands-on preparation and baking. The result is a batch of homemade granola that stays fresh for up to two weeks and tastes infinitely better than anything you’ll find in a box.

You’ll need gluten-free oats, almonds, fresh orange, maple syrup, a baking sheet, and basic mixing bowls. All ingredients follow strict low FODMAP guidelines, so you can enjoy this IBS friendly granola without worry.

Jump to the recipe

Why orange almond granola works for IBS

This homemade granola recipe aligns perfectly with low FODMAP guidelines because every ingredient has been carefully selected for digestive tolerance. Gluten-free oats provide gentle fibre without triggering symptoms, whilst almonds remain FODMAP friendly in controlled portions of up to 10 nuts per serving.

The orange zest and juice add natural sweetness and vibrant flavour without any high FODMAP fruits like apples or dried fruit that typically cause problems. Maple syrup serves as the binding sweetener, staying well within safe FODMAP limits when used in the amounts this recipe requires.

Shop-bought granola poses real challenges for those with food sensitivities. Manufacturers often add honey in large quantities, include high FODMAP dried fruits, use wheat-based oats, or incorporate inulin and other problematic fibres as fillers. When you make your own low FODMAP granola, you eliminate these hidden triggers whilst creating something that actually tastes better and costs less.

Gather your ingredients and tools

Having everything ready before you start makes this easy granola recipe flow smoothly. Measure your ingredients and set up your workspace so you can move through the steps without interruption.

Low FODMAP ingredients you’ll need

300g gluten-free rolled oats
100g flaked almonds or roughly chopped whole almonds
Zest of 2 large oranges
60ml fresh orange juice (about half an orange)
80ml pure maple syrup
60ml neutral oil (such as sunflower or light olive oil)
1 teaspoon vanilla extract
½ teaspoon sea salt
½ teaspoon ground cinnamon (optional)

Essential kitchen equipment

Large mixing bowl
Medium bowl for wet ingredients
Large baking sheet with raised edges
Baking parchment or silicone mat
Wooden spoon or spatula
Microplane or fine grater for zest

FODMAP friendly substitutions

You can swap flaked almonds for roughly chopped pecans or walnuts, keeping to the same quantity. If citrus doesn’t agree with you, replace the orange zest and juice with an extra tablespoon of maple syrup and a teaspoon of vanilla extract. For a nut-free version, use pumpkin seeds or sunflower seeds instead of almonds, though this changes the flavour profile significantly.

Prepare and mix the granola base

Preheat your oven to 160°C (320°F). Line your baking sheet with parchment paper, making sure it covers the entire surface to prevent sticking.

Pour the gluten-free oats into your large mixing bowl. Add the flaked almonds, sea salt, and cinnamon if using. Stir these dry ingredients together with your wooden spoon until everything distributes evenly throughout the mixture.

In your medium bowl, combine the maple syrup, oil, fresh orange juice, orange zest, and vanilla extract. Whisk these wet ingredients together until they form a smooth, slightly thick liquid. The orange zest will float throughout, adding little bursts of flavour.

Pour the wet mixture over your dry ingredients. Use your wooden spoon to fold everything together, stirring thoroughly until every oat and almond piece gets coated with the orange maple mixture. This takes about 2 minutes of consistent stirring. You’ll know it’s ready when the mixture looks evenly moistened and slightly clumpy, with no dry oats visible at the bottom of the bowl.

The consistency should feel sticky but not soaking wet. If it seems too dry, add another tablespoon of orange juice. If it’s too wet, sprinkle in another handful of oats.

Bake to golden perfection

Spread your granola mixture onto the prepared baking sheet in an even layer, roughly 1cm thick. Don’t press it down firmly. Leaving it loose helps air circulate and creates those desirable crunchy clusters.

Place the baking sheet in your preheated oven on the middle rack. Set a timer for 12 minutes. This FODMAP friendly breakfast needs gentle, even heat to develop its golden colour without burning.

After 12 minutes, remove the sheet and give the granola a thorough stir with your spatula, bringing the edges toward the centre and breaking up any overly large clumps. Return it to the oven for another 10 to 12 minutes.

Watch for visual cues during this second baking period. Your orange almond granola is done when it turns a light golden brown colour and smells nutty and caramelised. The edges will darken slightly faster than the centre, which is normal.

Remove the baking sheet from the oven when the granola reaches this golden stage. It will still feel slightly soft to the touch, which is exactly right. The mixture firms up and becomes crunchy as it cools. Resist the urge to bake it until it’s completely crispy, as this leads to burnt, bitter granola.

Let the granola cool completely on the baking sheet without stirring it. This takes about 45 minutes to an hour. As it cools, it will harden into those satisfying clusters that make homemade granola so appealing.

Store and serve your homemade granola

Once your granola reaches room temperature, break it into clusters of your preferred size. Some people like large chunks, whilst others prefer smaller pieces that work better as a cereal.

Transfer the cooled granola to an airtight container. Glass jars with tight-fitting lids work brilliantly, as do plastic containers with secure seals. The key is keeping moisture out, which would make your crunchy granola turn soft and stale.

Store your container in a cool, dry place away from direct sunlight. A pantry or kitchen cupboard works perfectly. Properly stored, this low FODMAP breakfast option stays fresh and crunchy for up to two weeks. If you live in a particularly humid climate, consider keeping it in the fridge to maintain maximum crispness.

Serving suggestions for your IBS friendly granola

Sprinkle a 45g portion (about three heaped tablespoons) over lactose-free yoghurt for a satisfying breakfast. Layer it with fresh strawberries or blueberries, which remain low FODMAP in small portions.

Pour lactose-free milk over a serving for a traditional granola cereal experience. Almond milk, oat milk (in small amounts), or lactose-free cow’s milk all work beautifully with the orange flavour.

Pack small portions in containers for an on-the-go snack that won’t upset your stomach. The combination of oats, nuts, and natural sweetness keeps you satisfied between meals.

This gluten free granola also makes a lovely topping for smoothie bowls or can be eaten by the handful when you need something quick and crunchy.

You’ve now mastered making your own orange almond granola that works perfectly with your dietary needs. This recipe proves that following a low FODMAP diet doesn’t mean sacrificing flavour or convenience. The bright orange notes and satisfying crunch rival any shop-bought option, whilst giving you complete control over every ingredient. Make a batch on Sunday, and you’ll have easy breakfasts sorted for the entire week ahead.