Needing to get to work early for my day job means that my usual Monday to Friday breakfast consists of some cereal at my desk. I’ve always got a rotating selection of cereals in the pantry and love trying new combinations. One of the challenges with cereal is that there’s a real balance between sugar and taste. I try to eat cereals that contain no more than 10% sugar but this really restricts the options available as even many of the “healthy” cereals contain sugar percentages that hover around the 20% mark.
Lauren and I decided to try a few blends of our own and realised just how hard it is to get the sugar content down, mainly because dried fruit contains so much sugar. We developed a few raw blends that worked really well with a reduced sugar content however when it came to developing a granola recipe things were a lot harder as its the sugar that helps form the clusters. Reduce the sugar content too much and it simply isn’t granola.
Through trial and error we came up with this peach, coconut and pistachio granola recipe which, I think, is the best compromise between trying to reduce the sugar content and getting the clusters that are such an integral part of granola. It’s not a low sugar cereal per se, but at around 15% it’s as low sugar a granola as you’re going to realistically get.
Preparation Time: 10 minutes / Cooking Time: 2 hours / Servings: 10-12
- 100g brown sugar
- 80g cloudy 100% apple juice
- 400g quick oats
- 100g rolled oats
- 80g pistachios
- 200g dried peaches, cut into 1cm x 1cm pieces
- 100g shredded coconut
- 3g ground nutmeg
- 3g ground cinnamon
- 1g dried & ground cloves
- 70ml rice bran or vegetable oil
- 1g table salt
- Preheat your oven to 120°C, fan forced.
- In a large bowl mix together all ingredients except for the peaches. Use your hands rather than a spoon as this encourages clusters to form.
- Pour the mixture onto a lined baking try and bake for 1 hour
- Remove the granola from the oven and add the peaches. Mix well.
- Return the granola to the oven for 1 hour.
- Remove the granola from the oven and allow it to cool. You can store it in a airtight container for up to 1 month.
If you want more clusters or something a bit sweeter use 200g of brown sugar instead of 100g.