Recipe: Summer Peach and Almond Granola

Summer is definitely winding down but this recipe is a good way to hold on to those last few 80 degree days. Summer peaches are my absolute favorite – juicy, sweet, refreshing. This recipe highlights all of that and then some.

Domestocrat’s Summer Peach and Almond Granola (yields 10 1-cup servings)
6 ripe peaches
1 cup water
3 tbsp. honey
1/2 cup coconut oil
3 tbsp. flax seed
3/4 tsp. cinnamon
2 tsp. vanilla
1/4 tsp. salt
3 cups oats
1.5 cup slivered almonds
1 cup shredded coconut
1 cup dried cranberries

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To begin, the peaches need to lose their skins! Bring a medium sauce pan full of water to a rolling boil. Blanch the peaches in the boiling water for 2-3 minutes (tops) and then place gently in to an ice bath.

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When the peaches have fully cooled (and not a minute before) the skins will peel off easily.

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Take the peeled peaches and cube them into 1″ pieces (a rough chop will do too).

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The next step is to make the peach puree. This is going to be the base of the binder that holds the granola together.

Boil the peaches, honey, and water together over high heat for about 15 minutes or until the peaches have started to break down.

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When the mixture begins to resemble puree, reduce the heat to a low simmer and cook for 30 minutes.

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When the puree is done, stir in the remaining base ingredients (coconut oil, flax seed, cinnamon, vanilla, and salt), and set aside to cool.

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As the peach mixture is cooking, mix the oats, almonds, coconut, and cranberries together in a big bowl.

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Spread the dry ingredients out into an even layer on a parchment paper lined baking sheet. When the peach mixture has cooled mix spoon it on top of the dry ingredients.

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You can combine the two together with a spoon but I highly recommend just using your hands. Make sure every dry piece is coated.

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Bake on 325 for 15 minutes. After 15 minutes, take it out of the oven and stir the bottom layer up to the top. Return to the oven for another 10 minutes and repeat the stirring until all of the granola becomes dry, crispy, and browned. This took about 45 minutes total for me – 5 rotations of 10 minutes, stirring up the mixture in between each rotation.

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This batch will divide perfectly in to 10 1-cup portions. Perfect for weekday breakfasts for two. I like this granola over milk or yogurt the best – healthy, filling, and summery!

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About Domestocrat

I'm a lady who enjoys photography, football, cooking, long drives with the windows down, This American Life, kettlecorn, hot yoga, pop punk, my nephews, my cat Reggie, and my home: Boston.
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7 Responses to Recipe: Summer Peach and Almond Granola

  1. This is a snack I could go for in a big way, right now. I’ll do mine without the almonds (daughter has peanut allergy), but good gracious, that looks good. Probably makes the house smell incredible, too, while you’re making it.

  2. brickiepedia says:

    Yum! this looks great! I just posted a granola recipe you might like too!! :)

  3. christine says:

    Making it this weekend! Thanks for sharing this deliciousness.

  4. Pingback: Recipe: Dark Chocolate and Cranberry Granola Bars | Domestocrat

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