Caramelized Peach Cinnamon Homemade Breakfast Granola

August 8, 2018

This Caramelized Peach Cinnamon Homemade Breakfast Granola recipe is one of my newest favorites! Made with caramelized peaches, quinoa, gluten-free rolled oats, pecans, and spices; this recipe is a versatile way to add a handful of nutrients to your day–whether as a cereal in the morning, snack in between, or to top almost anything for a hint of extra flavor. Super easy, entirely gluten-free and vegan.

Caramelized Peach Cinnamon Homemade Breakfast Granola

Homemade granola is EVERYTHING. Usually, I purchase a package or two of granola at my local store, especially from my favorite brand—-Purely Elizabeth, which makes awesome organic and healthy versions of this stuff!

Plus, I enjoy the robust flavors that they offer–from pumpkin cinnamon (my Go-to!) to an Original blend to Blueberry Hemp and more.

However, I enjoy making most of my foods from home, so making my own granola didn’t disappointment.

Caramelized Peach Cinnamon Homemade Breakfast Granola

But do you know the awesome part? This stuff actually lasts for a little while, depending on how and how much you eat per serving.

This batch filled 2 medium mason jars, which allowed me to indulge in it a few times before it was all gone! So, if you want to make this ahead of time as a meal prep, simply double to the ingredient measurements to make a lot more, which ends up lasting longer. Win, WIN!

Since we’re talking about peaches, here are a few other “peachy” recipes (some of which are vegan also):

Easy Vegan Strawberry Peach Cobbler

Blackberry Peach Basil Hand Pies with Glaze

Cinnamon Whole Wheat Strawberry Peach Pie

Of course, there are so many other combinations of peach flavors that I plan on exploring. Do you like peach?

Caramelized Peach Cinnamon Homemade Breakfast Granola

Back to this granola recipe, right?

This recipe is really, really easy to whip together and literally bakes itself on one baking sheet.

The first few steps of this recipe are a little bit more tedious than the rest, however, overall–this recipe is so easy to make! I know. Thank me later! Haha.

Can you imagine that it’s almost that time of the year again?—-Pumpkin spice anyone?

Soon enough, you’ll be indulging in spices like these Carrot Cake Cinnamon Rolls, Vegan Maple Carrot Monkey BreadChewy Apple Oatmeal Raisin Cookies, Apple Cinnamon Crumble Pull Apart Breadand of course, who can forget pumpkin flavor?–like this Maple Vegan Pumpkin Pie or maybe a huge spoonful of this Pumpkin Cheesecake + Ginger Snap Trifle?

All in all, all this good flavor will leave you dying for the Fall season to begin its fast approach.

Caramelized Peach Cinnamon Homemade Breakfast Granola

Now, let’s dig in to this recipe.

Preheat your oven to 325 degrees Fahrenheit and line a baking sheet with parchment paper.

Now, add 2 Tbsps of coconut oil (it should be already melted since it’s warm from the summer weather;  otherwise, melt first!) to a medium saucepan on medium-high heat. Add the diced peaches and sprinkle the brown sugar atop. Cook, stirring frequently with a rubber spatula, until peaches soften and mixture becomes bubbly and slightly thick.

Place the peach mixture carefully in the blender along with additional coconut oil, maple syrup, vanilla extract, and a pinch of sea salt. Blend on low-speed until mixture becomes liquified.

In a large bowl, add the rolled oats, quinoa, chopped pecans, chia seeds, and cinnamon and stir together until well combined.

Carefully pour the blended peach mixture onto the dry ingredients and toss together using a spatula.

Once done, spread mixture onto the prepared baking sheet and bake for 35-45 minutes, until everything has turned golden, dark brown.

**NOTE: Please avoid stirring or tossing! In order to create clusters/chunks, you should bake it without touching!!

Remove from oven and let cool for 20-30 minutes. Once cooled, gently break granola apart into medium/large clusters and chunks.

To serve, add to a bowl of coconut milk (or your own non-dairy fave!) OR eat as a snack or atop yogurt, muffins, breakfast toast, pancakes, ice cream, etc.

Bon Appetite!

MADE OUR RECIPE(S)?

If you choose to make this Caramelized Peach Cinnamon Homemade Breakfast Granola recipe or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love!

Caramelized Peach Cinnamon Homemade Breakfast Granola

Caramelized Peach Cinnamon Breakfast Granola

Caramelized Peach Cinnamon Homemade Breakfast Granola

Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 55 mins
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Ingredients

  • 2 medium peaches, peeled + diced
  • 3 cups gluten-free organic rolled oats (I use Bob's Red Mill)
  • 1/2 cup multi-colored quinoa, uncooked
  • 5 Tbsps coconut oil
  • 1/2 cup organic brown sugar (I use Sugar in the Raw)
  • 1/4 cup pure maple syrup
  • 1 Tbsp vanilla extract
  • 1/2 cup chopped pecans
  • 2 Tbsps chia seeds
  • 1 1/2 Tbsps ground cinnamon
  • 1/2 tsp sea salt

Instructions

  • Preheat your oven to 325 degrees Fahrenheit and line a baking sheet with parchment paper.
  • Now, add 2 Tbsps of coconut oil (it should be already melted since it's warm from the summer weather; otherwise, melt first!) to a medium saucepan on medium-high heat. Add the diced peaches and sprinkle the brown sugar atop. Cook, stirring frequently with a rubber spatula, until peaches soften and mixture becomes bubbly and slightly thick.
  • Place the peach mixture carefully in the blender along with additional coconut oil, maple syrup, vanilla extract, and a pinch of sea salt. Blend on low speed until mixture becomes liquified.
  • In a large bowl, add the rolled oats, quinoa, chopped pecans, chia seeds, and cinnamon and stir together until well combined.
  • Carefully pour the blended peach mixture onto the dry ingredients and toss together using a spatula.
  • Once done, spread mixture onto the prepared baking sheet and bake for 35-45 minutes, until everything has turned golden, dark brown. **NOTE: Please avoid stirring or tossing! In order to create clusters/chunks, you should bake it without touching!!
  • Remove from oven and let cool for 20-30 minutes. Once cooled, gently break granola apart into medium/large clusters and chunks.
  • To serve, add to a bowl of coconut milk (or your own non-dairy fave!) OR eat as a snack or atop yogurt, muffins, breakfast toast, pancakes, ice cream, etc.
  • Bon Appetite!

Tips & Tricks

STORAGE: put leftover granola in airtight mason jars and/or containers and/or zip loc bags. Keep at room temperature for up to 5 days.

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Caramelized Peach Cinnamon Homemade Breakfast Granola.

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  1. I had some extra-ripe peaches sitting on my counter, so I decided to put them to good use! I love that this recipe is packed with extra goodies like quinoa and chia seeds, and uses maple syrup as one of the sweeteners. I think it would work out beautifully with nectarines, too (which are my favorite, tangy stone fruit). I baked for the full 45 minutes and let completely cool, which gave me perfect, crunchy clusters. Also, instead of putting the peach mixture into my blender, I just used my immersion blender in the pot– worked like a charm. Will definitely make again!

    • Hi Sarah! I am so glad that you enjoyed this Granola recipe! It’s definitely one of my faves and can be substituted with Nectarines or other fruit for sure! It’s such an honor! 🙂

    • Yes, I’m now a huge fan of making my own granola! This is my second time making homemade granola, BUT the first one wasn’t as amazing as this one, especially because of the Peach and Cinnamon flavor!

    • This granola is definitely an awesome treat for Autumn, Bintu! I’ll be making this again for sure!

    • Thanks so much, Valentina! Yes, Apples and Cinnamon is my favorite combo too, but the peaches definitely add a nice sweetness that is irresistible!