These are the richest, gooey-ist and most more-ish FODMAP friendly oatbars imaginable. The salted caramel style sugar mixture makes them absolutely delicious. Everyone who has tried these has expressed delight that they can have something so naughty tasting on the FODMAP diet.
To ensure these really are low FODMAP, make sure to use gluten-free oats and only golden or maple syrup. Corn syrup in high in frutcose and won't work the same way.
1 cup (2 sticks)/250g butter
3 1/3 cups/ 400g rolled gluten free oats
1 1/3 cup/ 250g soft brown sugar
3tbsps maple or golden syrup
1/4tsp salt (or more or less to taste)
Melt the butter over a low heat in a large saucepan. Add the sugar, syrup and salt and stir until the sugar has dissolved and everything is well combined - do not let the mixture boil.
Remove from the heat and stir in the oats.
Pour mixture into a greased 23x23cm pan (9") and bake for 30 minutes at 180C/375 F until golden. Allow to cool in the tin for 20 minutes before slicing into squares.