Always check the labels of the products you use.
Method
- 1
Prepare. Lightly oil the insert of a slow cooker with at least 5000 ml capacity and put in 425 g rolled oats and 285 g almonds roughly chopped.
- 2
Mix. In a large bowl, whisk together 120 ml vegetable oil, 80 ml maple syrup, 113 g runny honey, 66 g light brown sugar, 4 tsp vanilla, 1 tsp ground cinnamon and ½ tsp fine salt.
- 3
Pour. Tip the whisked mixture over the oats and almonds and stir thoroughly until everything is evenly coated.
- 4
Cook. Place on the high setting with the lid on and cook for 4-5 h, stirring thoroughly and scraping the sides every hour, until golden and smelling toasty (check from 3 h onwards to prevent scorching).
- 5
Cool. Tip onto a rimmed baking tray and leave to cool through, which will help it crisp further.
- 6
Break. Once fully cooled, break into pieces and stir through 285 g raisins roughly chopped.
- 7
Store. Transfer to an airtight container.
Storage
Store in an airtight container for up to 2 weeks.
EU nutrition claims
- Source of fibre: 1.5 g fibre per 100 kcal (needs ≥ 1.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 34 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
12.4 g per serving
24.8 % of the 50 g daily maximum · 49.6 % 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
- slow cooker (at least 5000 ml)
- large bowl
- whisk
- wooden spoon
- rimmed baking tray
- airtight container
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 336 kcal |
| Protein | 7 g |
| Carbohydrate | 44.9 g |
| of which sugars | 23.7 g |
| of which free sugars | 12.4 g |
| Fat | 15.8 g |
| of which saturates | 1.3 g |
| Fibre | 5.2 g |
| Salt | 0.18 g |
Protein per 100 kcal
2.1 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
