200g maple syrup
4 tbsp mild-flavoured oil, such as sunflower or rapeseed
300g rolled oats
1 tsp ground cinnamon
For the topping
1 small banana, chopped
generous handful blueberries or thawed frozen raspberries (85g)
Heat oven to 180C/160C fan/gas 4. In a large pan, heat the maple syrup and oil together until bubbling, then tip in the oats and cinnamon.
Stir well until the oats are well coated, then tip onto 1-2 large baking sheets, spreading the mixture out. Bake for 20-25 mins, stirring halfway, until golden.
Remove from the oven and, while still hot. Spread out again and press down with a spatula to cool – this will help it to clump together.
Once cool, serve with lactose or dairy free milk, and low FODMAP fruit, if you like. Will keep in an airtight container for 3 weeks.
Recipe adapted from: Good Food