High-Protein Homemade Granola with Creamy Quark & Apple
Method
Preheat your oven to 170°C (340°F). Line a baking tray with parchment paper. If using an air fryer, preheat it to 150°C (300°F).
Roughly chop the almonds with a sharp knife.
In a large mixing bowl, combine the rolled oats, chopped almonds, pumpkin seeds, and a generous pinch of ground cinnamon.
In a small bowl, stir together the honey and warm water until the honey dissolves. Pour the mixture over the dry ingredients and mix thoroughly until everything is evenly coated.
Spread the mixture into a thin, even layer on the prepared baking tray.
Oven Method: Bake for 15–18 minutes, stirring every 5–6 minutes to ensure even browning.
Air Fryer Method: Cook for 8–10 minutes, stirring every 3 minutes to prevent burning.
Remove the granola from the oven or air fryer and allow it to cool completely. It will become noticeably crispier as it cools.
Meanwhile, stir the sweetener into the quark (or Skyr) until smooth and creamy.
Dice the apple into small bite-sized cubes.
Divide the creamy quark between two bowls. Top with the homemade granola and diced apple. Finish with any optional toppings for extra flavor and texture.
Homemade granola tastes even better after a day and can be stored in an airtight container for up to 5 days. Watch it carefully during the final few minutes of baking, as the oats and nuts can brown quickly. For a seasonal twist, replace the apple with fresh pears, peaches, or mixed berries.
Nutrition Facts
Per serving
