Low FODMAP No-Bake Crispy Almond Pecan Bars
Chewy, crispy no-bake bars with almonds, pecans, and a touch of maple sweetness. Perfect grab-and-go breakfast or snack.
Instructions
- 1
Line an 8x8 inch pan with parchment paper.
- 2
In a large bowl, combine cereal, oats, almonds, pecans, and pumpkin seeds.
- 3
In a small saucepan over low heat, combine maple syrup, almond butter, and coconut oil.
- 4
Stir until melted and smooth.
- 5
Remove from heat and stir in vanilla and salt.
- 6
Pour wet mixture over dry ingredients.
- 7
Mix until everything is well coated.
- 8
Transfer to prepared pan and press down firmly with a spatula.
- 9
If using chocolate, melt and drizzle over the top.
- 10
Refrigerate for at least 2 hours until firm.
- 11
Cut into 12 bars.
- 12
Store in refrigerator.
FODMAP Notes
Almonds are low FODMAP at 10 nuts per serving. Pecans are safe at 10 halves per serving. Oats are low FODMAP at 1/2 cup. This recipe portions nuts appropriately across 12 servings.
Tips
- 💡 Press mixture firmly for bars that hold together
- 💡 Can substitute any FODMAP-safe nuts
- 💡 Add dried cranberries for tartness
- 💡 Keep refrigerated for best texture
Recipe Notes
These no-bake bars are endlessly customizable and come together in minutes. The combination of crispy cereal and chewy oats creates a satisfying texture that’s perfect any time of day.
Substitutions
- Nuts: Macadamia nuts, walnuts
- Nut butter: Peanut butter or sunflower seed butter
- Cereal: Gluten-free cornflakes
Storage
- Refrigerator: Keeps 2 weeks
- Freezer: Freezes well up to 2 months
FODMAP Stacking Note
One bar is a low FODMAP serving. Contains multiple nut sources so watch overall nut intake for the day.
Related Recipes
- Low FODMAP Cranberry Granola Bars
- Low FODMAP Energy Bites
- Low FODMAP Baked Oatmeal