Before we go any further, I should give you fair warning: This ginger peach granola has a side effect. And that side effect is the overwhelming and uncontrollable need to put it in and on everything.
At first, you’ll want to eat it by the handful, on top of yogurt or with milk, as we do. But then… then you’ll get a taste of the crystallized ginger, the sweet dried peaches, the touch of sea salt, the crunchy maple-baked oats and chia seeds, and suddenly you’ll be putting it on oatmeal, on toast, in waffles and pancakes, on ice cream, maybe even sprinkled on top of glazed doughnuts or on a frosted cake. Your imagination will run away with the granola and, well, good luck getting it back.
So what I’m saying is this: Make this granola, but don’t expect to eat anything else for days on end until the batch is gone. And it might even be best to have a second batch at the ready, you know, to avoid granola withdrawal (which is what I’m currently experiencing as I look at these photos of granola with MUCH DROOLING/CRAVING).
The funny thing is I’ve never been a big granola eater. I just have my moments with it — like in the early fall, when I just want my house to smell like a batch of warm spiced granola, or in the heat of the summer when I want to eat it out of a bowl with cold milk and fresh berries. Otherwise, pass me a slice of peanut butter toast for breakfast and a handful of trail mix for a snack and I’m a happy gal.
But this granola has changed everything. It has made me a granola lover through and through — perhaps even a granola monster. I need it in my life all day every day. I’ve even started to come up with new snack times in my day just to get my hands on some granola. It’s my favorite and I can’t be stopped.
Would you call that a granola addiction? And if so, is that a bad thing? I think not.
At least in the case of this granola, I don’t think it is. It’s lightly sweetened with pure maple syrup and a handful of crystallized ginger and dried peaches, and the rest is a mix of oats, chia seeds, sunflower seeds, pepitas, almonds, sea salt and olive oil. There are no fillers, no processed ingredients, nothing weird or difficult to pronounce: Just good old fashioned granola that can be enjoyed by the handful, bowlful or bucketful.
Truth be told, I actually made some of this granola to give to the ladies who watched Avery at her weekly daycare as a very belated thank you gift, but the rest was left with me and, even having noshed on it for many meals over the last few days, I am selfishly wishing I had even more of it on hand at this very moment. Good thing I have extras of all of the ingredients and it doesn’t take long at all to make. I mean at this point, my body is probably approximately 50% granola so I might as well keep going. GRANOLALUV4LYF.
I think I need a ginger peach granola intervention SAID NO ONE EVER.
- 6 cups old-fashioned oats
- 2 cups sliced almonds
- 1 cup hulled pepitas (green pumpkin seeds), not roasted
- ½ cup hulled sunflower seeds, not roasted
- ¼ cup chia seeds
- 1 teaspoon sea salt
- ¾ cup pure maple syrup
- ¾ cup olive oil
- 2 cups dried peaches, chopped
- ⅓ cup crystallized ginger, chopped
- Heat oven to 350 degrees F.
- In a large bowl, stir oats, almonds, pepitas, sunflower seeds, chia seeds, salt, maple syrup and olive oil until everything is well-coated and combined.
- Divide mixture between two large rimmed baking sheets and spread out into a thin and even layer. Bake 30 minutes, stirring granola once and rotating pans halfway through baking, until granola begins to turn golden.
- Remove baking sheets from oven and sprinkle chopped dried peaches and ginger evenly on top. Return to oven and bake another 10 minutes until granola is golden brown.
- Allow granola to cool completely on baking sheets before stirring/serving. Store in an airtight container at room temperature for 1 week, in the fridge for 2 weeks or frozen up to 1 month.