One of the first low FODMAP recipes I devised was granola. Traditionally, granola is based on oats. I am actually not that fond of oats, so when I saw a recipe for a granola-like cereal without oats, I knew I could modify it easily. If the lactose in butter is a problem for you, substitute a neutral tasting vegetable oil like canola or safflower.
5 plain rice cakes (brown or white depending on your preference)
1/2 cup quinoa flakes (I use Ancient Harvest brand)
1 cup low FODMAP nuts (I use pecans)
1 teaspoon cinnamon
1/4 cup melted butter or neutral vegetable oil
1/3 cup maple syrup
1 cup dried cranberries
Preheat oven to 300F. Break up the rice cakes into small pieces, no bigger than 1/4 inch. Place in a bowl and add the quinoa flakes, nuts, and cinnamon. Melt the butter and pour it over the dry ingredients, then pour the maple syrup over all. Combine very well. All of the dry ingredients should be thoroughly coated. Spread the mixture out on a rimmed baking sheet and bake for 10 minutes. Stir the mixture thoroughly, spread it out again and bake for another 10 minutes.
Remove from oven and let cool. Combine with the cranberries and store in an air tight container.