🥕 High-protein, high-fibre carrot cake granola! Most granolas in the supermarket are surprisingly high in sugar and not particularly high in protein. That’s why I love to make my own. You’re in full control of exactly what goes in, it’s cheaper than you think, and one tray can sort out breakfast for the week. 📲 And if you’re a granola lover, there are loads more granola recipes on The Doctor’s Kitchen app. Simply download, and search “granola”. Ingredients (serves 8) 400g porridge oats (rolled) 200g mixed nuts, roughly chopped (we used walnuts, cashews, almonds, hazelnuts) 25g coconut flakes 50g pumpkin seeds 25g flaxseed (linseed) 2 tsp cinnamon (ground) 2 tsp ginger powder 150g carrot, finely grated 100ml honey 120g peanut butter 1 tsp vanilla essence 40g coconut oil 2 egg whites 100g raisins Method 1. Preheat the oven to 170°C/150°C fan. Line a large baking tray with baking parchment. 2. In a large bowl, mix together the oats, nuts, seeds, spices, grated carrot and raisins. 3. In a small saucepan, combine the honey, peanut butter, vanilla and coconut oil. Place over a gentle low to medium heat and stir until just melted and well mixed. 4. Pour the melted mixture over the dry ingredients and stir until everything is coated. 5. In a small bowl, gently whisk the egg whites until frothy. Pour over the granola mixture and stir to combine. 6. Transfer the granola mixture to the lined baking tray and spread out in an even layer. Sprinkle with a pinch of salt and press everything down with a spatula. 7. Place in the oven for 30–35 minutes until golden and crisp. Leave to cool completely on the baking tray before breaking up into clusters. 8. Store in an airtight container for up to 2 weeks.

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