Always check the labels of the products you use.
Method
- 1
Line. Preheat the oven to 165 °C (145 °C fan) and position the shelf in the upper-middle; line a large rimmed baking tray with baking paper.
- 2
Syrup. In a large bowl, whisk 120 ml vegetable oil, 80 ml maple syrup, 113 g runny honey, 4 tsp vanilla, 3 tsp ground cinnamon and ½ tsp fine salt.
- 3
Combine. Fold 425 g rolled oats and 225 g pecans roughly chopped into the whisked syrup until everything is evenly coated.
- 4
Spread. Tip onto the lined tray, spread thinly and press down very hard with a stiff metal spatula to create a compact, even sheet.
- 5
Bake. Place in the oven for 40-45 min, rotating the tray halfway, until pale golden.
- 6
Cool. Remove and leave to cool on a wire rack for 1 h, which helps it stay crisp.
- 7
Add. Once cooled, break into pieces of whatever size you prefer and stir through 285 g raisins roughly chopped.
- 8
Store. Transfer to an airtight container.
Storage
Store in an airtight container for up to 2 weeks.
Free sugars
8.8 g per serving
17.6 % of the 50 g daily maximum · 35.2 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large rimmed baking tray (about 33 x 46 cm)
- baking paper
- large bowl
- whisk
- rubber spatula
- wire rack
- airtight container
- stiff metal spatula
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 316 kcal |
| Protein | 4.8 g |
| Carbohydrate | 39.9 g |
| of which sugars | 19.9 g |
| of which free sugars | 8.8 g |
| Fat | 16.7 g |
| of which saturates | 1.5 g |
| Fibre | 4.5 g |
| Salt | 0.18 g |
Protein per 100 kcal
1.5 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
