• 225 g (7½ oz) peeled, cored and roughly chopped dessert apple
  • 1 tablespoon lemon juice
  • 1 tablespoon agave syrup
  • ½ teaspoon ground cinnamon
  • sunflower oil, for oiling
  • 125 g (4 oz) rolled oats
  • 125 g (4 oz) ready-to-eat dried apricots
  • 125 g (4 oz) fresh Medjool dates, stoned and roughly chopped
  • 2 tablespoons ground flaxseed (linseed)
  • 2 tablespoons smooth peanut butter
  • 55 ml (2 fl oz) agave syrup

Line a baking sheet with baking parchment. Toss the apple with the lemon juice, agave syrup and cinnamon in a bowl, then spread out on the lined baking sheet and roast in a preheated oven, 160°C (325°F), Gas Mark 3, for 20 minutes. Remove from the oven and leave to cool.

Increase the oven temperature to 180°C (350°F), Gas Mark 4. Pulse all the ingredients for the granola together in a food processor a few times until mixed and mashed. Fold in the cooled roasted apple, then spoon into a lightly oiled 20 cm (8 inch) square shallow cake tin and level with the back of a spoon. Bake in the oven for 20 minutes.

Leave to cool for 15 minutes before cutting into 9 squares to serve.

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