If you’re anything like me, breakfast needs that perfect marriage of crunch and tenderness. Soggy oats? Never allowed in my kitchen! That’s why I got so obsessed with getting this recipe right. We’re finally talking about the ultimate homemade treat: my **Vegan Caramelized Peach Cinnamon Granola**. I spent ages figuring out how to perfectly balance the sweetness of maple syrup with that incredible, soft texture you only get from freshly caramelized peaches.
It took nearly six tries to perfect the cooking sequence. Trust me, baking the oats separately from the fruit before combining them is the game-changer here. Mixing this creation together with a cup of almond milk or even using it in a slice of quick oat bread will absolutely change your mornings. It’s naturally sweet, completely dairy-free, and smells like falling in love with fall, even in July!
Why This Vegan Caramelized Peach Cinnamon Granola Stands Out
I know there are a million granola recipes out there, but ours is special! The separate caramelization step for the peaches makes all the difference. It stops the fruit from getting mushy when baked with the oats, giving you that beautiful chewiness instead.
Here’s why you need this game-changing breakfast:
- It’s naturally sweetened—no refined white sugar in the main mix!
- You get incredible crunch from the pecans and seeds, balanced by soft peach bites.
- It’s fantastic for meal prep; make a big batch on Sunday and you’re set for the week!
When you’re ready to pack some on-the-go snacks, you can even turn these oats into amazing breakfast cookies, but for straight granola, this recipe can’t be beaten.
Ingredients for the Perfect Vegan Caramelized Peach Cinnamon Granola
You can’t rush perfection, especially when dealing with fruit! Gathering your ingredients is half the fun. Make sure you’re precise with your measurements here; it really matters when you’re baking oats this way. The combination of cinnamon, maple syrup, and those fresh peaches is what makes this recipe so cozy.
You’ll need:
- 3 cups rolled oats (the standard old-fashioned kind is perfect).
- 1 cup raw pecans, roughly chopped, because texture is everything.
- 1/2 cup raw pumpkin seeds for that little extra crunch.
- 1/4 cup maple syrup—and use the real stuff, please!
- 1/4 cup coconut oil, absolutely must be melted when you add it.
- 1 teaspoon ground cinnamon—don’t skimp on this warm flavor!
- 1/2 teaspoon salt to make all those sweet flavors pop.
- 2 ripe peaches, sliced about 1/4 inch thick for caramelizing.
- 1 tablespoon coconut sugar, reserved just for coating those peaches beautifully.
When you mix the main base, make sure that melted oil evenly coats every single oat before it goes into the oven. It helps everything bake up golden and crisp. For more amazing maple-flavored breakfast inspiration, you should check out my maple blueberry oatmeal porridge recipe!
Step-by-Step Instructions for Vegan Caramelized Peach Cinnamon Granola
This is where the magic happens! The trick to keeping this **Vegan Caramelized Peach Cinnamon Granola** so crunchy is timing—we bake the oats first, then sneak in the sweet fruit right at the end. Don’t rush the cooling time; that’s when the final crisp snap develops, I promise! If you’re looking for bigger chunks, you can check out how I make my honey oat granola for cluster tips.
Preparing the Oat Base and Initial Bake
First things first: preheat your oven to a gentle 300°F (150°C) and line a big baking sheet. In a large bowl, toss your oats, pecans, pumpkin seeds, maple syrup, melted coconut oil, cinnamon, and salt until everything is happy and coated. Spread that mix out in one even layer and pop it in for 20 minutes first. Remember to pull it out halfway through and give it a good stir!
Caramelizing the Peaches Separately
While the oats are getting toasted, grab a small skillet. Set the heat to medium and toss in your peach slices. Sprinkle that tablespoon of coconut sugar right over them. Let them cook gently for about 5 to 7 minutes. You want them soft, with the sugar just starting to melt and turn into a lovely, light caramel. Take them off the heat right away so they don’t turn to mush.
Finishing the Bake and Assembly
Back in the oven goes the granola for another 10 to 15 minutes until it looks perfectly golden brown. The most important part: take it out and let it cool down completely on that hot baking sheet—seriously, don’t touch it! Once it’s totally cool, then—and only then—gently fold in those soft, caramelized peach slices. Store whatever you don’t eat right away in an airtight container!
Expert Tips for Amazing Vegan Caramelized Peach Cinnamon Granola
I’ve tested this recipe so many times I feel like I could do it in my sleep! The biggest secret I learned early on was ensuring the peaches stay intact. Since we aren’t using eggs or dairy, we rely completely on the oil and the maple syrup to bind everything, so timing is everything.
If you aren’t lucky enough to have amazing ripe peaches on hand, don’t switch to dried fruit! You can absolutely use firm apples or pears instead; they hold their shape beautifully when you caramelize them. Just treat them exactly the same way as the peaches.
For a deeper, almost jammy peach flavor, try adding just a tiny splash of vanilla extract to the skillet during the last minute of caramelizing. It really deepens that warm, sweet note. For other fun ways to combine baking oats and fruit, you should look at my recipe for trail mix granola bars—they’re perfect for packing on hikes!
Storing Your Homemade Vegan Caramelized Peach Cinnamon Granola
Okay, you baked the most amazing **Vegan Caramelized Peach Cinnamon Granola**, and now you want it to last! Since we aren’t using any weird preservatives, proper storage is crucial for keeping that crunch. Once the granola is completely cool—and I mean stone-cold—transfer it immediately to an airtight container. Glass jars work beautifully, but I use one of those large cookie tins myself.
Keep that container in a cool, dark cupboard. If you store it correctly, this amazing batch of granola should stay wonderfully fresh and crunchy for at least two, maybe even three weeks. Just try not to eat it all in the first 48 hours, although I totally understand if you do!
Serving Suggestions for Your Vegan Caramelized Peach Cinnamon Granola
Honestly, eating this granola straight by the handful is my go-to, but it’s too good not to share! The combination of warm cinnamon and sweet caramelized peach really sings with creamy textures. I love piling a thick layer over plain coconut or almond yogurt in the morning—it feels so luxurious.
It’s also fantastic crumbled over a bright, chilled smoothie bowl for an afternoon treat. If you’re serving dessert, try sprinkling a little over some vanilla vegan ice cream; it adds the perfect warmth. For something really fun, you could even use it as a crunchy crumble topping for baked apples or pears—it’s miles better than plain breadcrumbs! If you need a rich, cool drink to pair with it, try my vegan peanut butter pecan milkshake recipe!
Frequently Asked Questions About Vegan Caramelized Peach Cinnamon Granola
I get so many questions about tweaking this recipe because folks want it to suit their pantries perfectly! Don’t worry if you can’t find the exact peaches I used; we can always swap things out. I always try to bake up a big batch, and for an easy breakfast throughout the week, you can even store the oats as simple overnight oats if you prefer them softer!
Can I use frozen peaches instead of fresh in this Vegan Caramelized Peach Cinnamon Granola?
You sure can, but you have to be careful! If you use frozen, you must thaw them completely first and then pat them *very* dry with paper towels before you caramelize them. Frozen peaches release too much water, and that moisture will make your **Vegan Caramelized Peach Cinnamon Granola** bake up soggy instead of crunchy.
How do I make the clusters bigger in my Vegan Caramelized Peach Cinnamon Granola?
Bigger clusters are my goal sometimes, too! The secret is Step 8: don’t stir the granola after that second baking session. Once it comes out of the oven golden brown, press the whole thing down firmly onto the baking sheet with a spatula. Let it cool completely, undisturbed, and you’ll have massive, satisfying chunks!
What other nuts or seeds work well in this granola recipe?
The pecans and pumpkin seeds give a great base flavor, but you can absolutely mix it up! Feel free to swap the pecans for raw walnuts or slivered almonds. For seeds, sunflower seeds are a wonderful, inexpensive substitute for pumpkin seeds. Just keep the total volume of nuts and seeds the same as the original recipe to keep the bake time accurate.
Estimated Nutrition Facts for Vegan Caramelized Peach Cinnamon Granola
I’m not a nutritionist, I’m just a cook who loves to feed people well! But I did run the numbers for this **Vegan Caramelized Peach Cinnamon Granola** so you have a general idea of what you’re eating. Remember, if you use less maple syrup or a different nut, these values shift a little bit!
For a standard half-cup serving size, here’s the estimate:
- Calories: Around 350
- Total Fat: About 16g
- Carbohydrates: Roughly 48g
- Protein: 9g
- Sugar: About 15g
This is just an estimate, of course. It’s based on the specific ingredients I pulled out for healthy chia pudding, so your exact values might vary. Just know it’s packed with fiber and whole grains!
Share Your Homemade Vegan Caramelized Peach Cinnamon Granola
Now that you’ve got a jar full of the crunchiest, peachy-sweet goodness, I really, truly want to hear about it! Don’t just eat it all in secret; come on back here and leave me a rating. Five stars if it blew your socks off!
Tell me in the comments—did you find the perfect balance of crunch and chew? Did you try adding a little vanilla to the peaches like I mentioned? I get so much joy seeing your beautiful creations pop up online. Tag me on social media when you share photos of your **Vegan Caramelized Peach Cinnamon Granola** sprinkled over yogurt or eaten in big handfuls!
If you loved this breakfast adventure, maybe check out my About Me page to see what other simple, comforting recipes I’ve been cooking up lately. Happy baking, friend!
Print
Vegan Caramelized Peach Cinnamon Granola
- Total Time: 50 min
- Yield: 6 servings 1x
- Diet: Vegan
Description
A simple recipe for homemade vegan granola featuring caramelized peaches and warming cinnamon.
Ingredients
- 3 cups rolled oats
- 1 cup raw pecans
- 1/2 cup raw pumpkin seeds
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 ripe peaches, sliced
- 1 tablespoon coconut sugar
Instructions
- Preheat your oven to 300°F (150°C). Line a large baking sheet with parchment paper.
- In a large bowl, combine the rolled oats, pecans, pumpkin seeds, maple syrup, melted coconut oil, cinnamon, and salt. Mix until everything is evenly coated.
- Spread the oat mixture in a single layer on the prepared baking sheet.
- Bake for 20 minutes. Remove from the oven and stir the granola.
- While the granola bakes, place the peach slices in a small skillet over medium heat. Sprinkle with coconut sugar. Cook for 5-7 minutes, stirring occasionally, until the peaches soften and the sugar caramelizes slightly. Remove from heat.
- Return the granola to the oven and bake for another 10-15 minutes, or until golden brown.
- Remove the granola from the oven and let it cool completely on the baking sheet. The granola will crisp as it cools.
- Once cool, gently fold in the caramelized peach slices.
- Store the finished granola in an airtight container.
Notes
- For larger clusters, press the granola down firmly before the second bake and avoid stirring until completely cool.
- You can substitute peaches with other firm fruits like apples or pears.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 350
- Sugar: 15
- Sodium: 120
- Fat: 16
- Saturated Fat: 4
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 48
- Fiber: 6
- Protein: 9
- Cholesterol: 0
Keywords: vegan, granola, peach, cinnamon, breakfast, baked oats, dairy free