Peach Cobbler Granola

By Carolanne

Ingredients

• 3 cups gluten free oats
• 1/4 whole, raw walnuts
• 1/2 cup sliced almonds
• 3/4 cup pecans
• 3 tablespoons brown sugar
• 1/2 teaspoon kosher salt
• 1 teaspoon powdered ginger
• 1/2 teaspoon cinnamon
• 3 tablespoons hemp hearts, optional
• 1/4 cup coconut oil
• 1/3 cup maple syrup
• 1 1/2 teaspoons vanilla
• 1/2 cup peach puree, about 3-4 peaches

Details

Servings 5
Preparation time 15mins
Cooking time 35mins
Adapted from beardandbonnet.com

Preparation

Step 1

Preheat the oven to 350°F and line a 13 x 9 x 2-inch baking sheet with parchment paper, set aside.

In a large mixing bowl combine the oats, walnuts, almonds, pecans, brown sugar, salt, ginger, cinnamon, and hemp hearts. Stir well to combine.

In a saucepan combine the coconut oil, maple syrup, vanilla, and peach puree. Bring to a boil over medium-high heat then reduce the heat and simmer for 5-8 minutes until the liquid has thickened.

Pour the syrup over the oat mixture, stir to coat everything and pour the granola onto the baking sheet in an even layer.

Bake, undisturbed for 30-35 minutes on the middle rack of the oven.

At the end of the cook time transfer the pan to a wire rack to cool undisturbed.The granola will turn crispy as it cools.

Store in an airtight container for up to a week.