This recipe is from Colleen Francioli’s new book, The Everything® Low-FODMAP Diet Cookbook. Make this low-FODMAP serving of oats, chocolate and banana for a satisfying breakfast at home or grab and go in the morning to take to work!
Prep Time
5 min
Cook Time
12 hr
Ingredients
1⁄4 cup gluten-free rolled oats
2 tablespoons unsweetened almond milk
1 teaspoon unsweetened cocoa powder
1⁄2 ripe medium banana, mashed
2 tablespoons lactose-free vanilla yogurt
1⁄8 teaspoon alcohol-free vanilla extract
2 teaspoons maple syrup
1⁄2 teaspoon ground cinnamon
1 ounce dark chocolate, smashed into chunks
1–2 banana slices, for garnish
Instructions
1- In a medium bowl, combine oats and almond milk and stir. Add cocoa powder, banana, yogurt, vanilla, maple syrup, and cinnamon; stir to combine. Place in a canning jar and cover with lid. Refrigerate overnight.
2- The next day, top with chocolate chunks and banana slices and enjoy! Can be stored in refrigerator up to 3 days.
Notes
A 1/4 cup of oats, dry, is low in FODMAPs.
By Colleen Francioli
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