I haven’t quite gotten into the soaked oats craze, I tend to be slower when it comes to new recipes and crazes. I see all these beautiful photos of soaked oats with fresh fruits, and here I am still making granola. Hahaha. Am keen to try the soaked oats soon though, so if you have a good recipe please send it my way!
My mum bought a packet of organic oats and didn’t quite like the texture. Stephen wanted granola for the longest time ever. This is the perfect thing to make 😉
Being a fan of Alton Brown, Stephen gave me the link to Alton’s recipe. I love the toasted oats with the maple caramel undertones, and am already thinking of other combinations such as cinnamon, almonds and dried blueberries, or even making a gingerbread version with molasses instead of maple, with a ginger, allspice and pecans. Or adding chocolate chips instead of dried fruit…
I cheated a bit this round and used a fruit and nuts mixture bought from the supermarket to toss with the oats. It has almonds, cashews, figs, pistachio kernels and raisins 😛 Yummy.
Adapted from Alton Brown's Granola recipe
- 3 cups (270g) rolled oats
- 2 cups (about 250g - 300g) nuts of your choice
- 1 cup (about 150g) of dried fruit (raisins, apricots, blueberries etc)
- 1/4 cup plus 2 tbsp (75g) dark brown sugar
- 1/4 cup plus 2 tbsp (120g) maple syrup
- 1/4 cup (50g) vegetable oil
- 3/4 teaspoon salt
1. Preheat the oven to 125°C / 250°F.
2. Combine the oats, nuts and brown sugar together in a bowl.
3. In a separate bowl, combine maple syrup, oil, and salt.
4. Combine both mixtures and spread it evenly onto a baking tray.
5. Bake for 1 hour and 15 minutes, stirring the mixture every 15 minutes so that it has an even colour.
6. Remove from oven and transfer into a large bowl. Add the dried fruit and mix until evenly distributed.