High-protein granola

Sometimes, the only thing I feel like eating is granola. It doesn’t happen a lot, but when it does, this is my fail-safe recipe.

To make about 10 portions, I use:

450-500g gluten-free rolled oats

Dates, raisins, apricots, nuts, seeds etc (to taste). (You may want to soak some of the dried fruit overnight in water – otherwise you’ll need more apple or liquid like juice)

2 medium apples (I used gala)

Cinnamon, vanilla extract

(Pea/rice protein – optional)

Orange or apple juice/coconut water (to adjust texture)

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I start by whizzing up the apple (skin on) in a food processor along with the vanilla and cinnamon. Add the soaked dried fruit as well. You should end up with a sticky mixture.

In a bowl, mix in the oats (and pea protein, if using). You’ll need to use your hands to squish the mixture together to ensure you get some nice clusters and everything is blended together properly. This is when you may need to add a liquid, such as juice. Don’t add too much – you want it to hold together in distinct clusters, not be too dry (or it will burn easily) and not too wet (or it will never dry out!).

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Bake on a flat baking sheet at 180 C for about an hour, stirring occasionally. You’ll have to judge for yourself when it looks done enough – you want it to be golden and crunchy. About halfway through, add nuts/seeds (if using) to the mixture and stir in. Add extra raisins about 15-20 minutes before taking the granola out of the oven. I quite like my raisins dried out, but I know some people really don’t! If that’s you, you may prefer to add raisins after the granola is taken out of the oven.

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Leave to cool before putting into an airtight tupperware box or glass jar. Enjoy!

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