Vanilla Granola with Peaches

There are very few things that taste more like summer than fresh peaches. Sadly it’s usually the end of summer. I have a little Elberta Dwarf tree we creatively named, Elberta, that will only grow to be 6-8 feet tall. Elberta may be small, but she is mighty! In year one, I got three peaches, but this year it was bountiful! I just need to figure a better way to keep out the birds. I tried hanging tinfoil from the tree and a bird net, but still, the little snots get in there and snagged a few.

One of my favorite quick breakfasts is fresh peaches, blueberries, and greek yogurt topped with sweet and salty Vanilla Granola. Give it a try! It’s super quick and lasts a long while in a mason jar in the cupboard.

Vanilla Granola

Sugar Salt and Sassy

Vanilla Granola is the best of both worlds. Both sweet and salty and is a perfect way to start the morning.

Print Recipe

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Bake Time 30 minutes mins

Course Snack

Cuisine American

Servings 30 servings

Equipment

• Large heat proof bowl
• Sauce pan
• Rubber spatula
• Jelly Roll pan

Ingredients

  

• 4 Cups Oats
• 2 tsp Ground Cinnimon
• 1 Cup Almonds* Blended in a food processor for 10 seconds until course chunky sand texture
• 1/3 Cup Brown Sugar
• 1/4 Cup Butter, salted
• 1/4 Cup Honey
• 1/4 Cup Maple Syrup**
• 1 tsp Table Salt
• 4 tsp Vanilla
• 1/2 Cup Rasins, Optional

Instructions

 

• Preheat the oven to 300 degrees and line a jellyroll pan with a sheet of parchment paper.
• Chop almonds in food processor until chunky course sand texture.
  
• In a large bowl mix oats, cinnamon, processed almonds and, brown sugar and set aside.
• In a saucepan melt the butter. Add in honey, maple syrup, and salt just until bubbling.
  
• Take the boiling mixture off the heat and add the vanilla.
• Pour hot mixture over dry oatmeal mixture and stir to coat all the dry ingredients.
• Pour the mixture on the prepared jellyroll pan and spread it out across the whole pan. If you are going to add the raisis, you'll do that in the last five minutes of cooking.
  
• Put the pan in the oven for 25 total minutes, but stir every 6-7 minutes. For the last five minutes, add the raisins. Adding them any earlier will overcook them and make them a hard and chewy texture.
• Let the granola cool in the pan for 30 minutes.
• I store them in 2-3 mason jars for use.

Notes

* Almonds – I use salted almonds in my recipe. You could also use unsalted. I like the combination of Sugar and Salt. 

** Maple Syrup – I recommend using real maple syrup, and not imitation for better flavor. 

Keyword Breakfast, Granola, Yogurt Parfait