For the oats, IBD-AID recommends steel-cut oats and groats, but says rolled oats are ok. I used rolled oats for this recipe that were also certified as gluten free.I find lining the baking sheets with parchment paper browns yields the crunchiest granola, however feel free to use non-stick mats as well.If the granola is still moist, you can let it bake a few more minutes, and you can also reheat it to recapture the crunchy texture.For SCD, no oats and only honey.
Servings: 12servings or 1/2 cup
Calories: 300kcal
Ingredients
2cupsrolled oats or make grain free by substituting with 2 cups of a mixture of the nuts and shredded coconut