Making granola is an afternoon project that Ewan and I do together every week and a half or so while Isla naps. It involves scooping, pouring, reading, patience, listening, and following directions. And he of course loves the one-on-one time while his sister is sleeping.
Peach Pecan Granola:
We have a white peach tree in our yard. For a couple of weeks in July, we give away peaches to anyone who will take them. Then I spend what free time I can stashing bags of them in the freezer, mostly for making smoothies for Ewan and me. A couple of weeks ago, I had this brilliant idea to puree some to use as part of the liquid and sweetener in granola. My husband and I both agreed that this granola is delicious.
This recipe can be easily halved for those of you who don't eat granola as fast as we do. If you like to add dried fruit to your granola, I suggest adding it directly to the bowl. Storing dried fruit with the granola can cause it to lose its crispiness.
1 cup pureed peaches
1/3 cup maple syrup
1 1/2 teaspoons cinnamon
1/4 cup olive oil
5 cups old fashioned rolled oats
2 cups pecans
1/2 cup sliced almonds
Preheat the oven to 300F.
Measure the rolled oats, pecans, and almonds into a large mixing bowl. In a separate bowl, combine the pureed peaches, maple syrup, olive oil, and cinnamon. Add the wet ingredients to the dry and mix to combine.
Divide granola between two rimmed baking sheets and bake for about 45 minutes, stirring occasionally. Keep an eye on it; you want the granola to dry but not burn. baking times can vary quite a bit between ovens. I like to leave it in the oven after I turn it off in order to let it dry a bit longer.
This will keep well for two weeks in a sealed container in the cupboard.