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