Raw Caramel Pecan Peach Granola

After I made my last batch of Granola, I promised Eric I would make another batch soon because he loved it so much.  So I had to get on it fast, because I always keep my word on things like that.  I was kind of excited about it too because it sounded good to me also and I was craving it.  I decided to go the non-chocolate route this time though, because I did chocolate last time.

Caramel Pecan Peach Granola 2

This time it was going to be caramel.  Well, not actual caramel.  But you know how brown sugar tastes like caramel?  Well so does maple syrup, coconut sugar and pecan butter with a dash of vanilla.  Which is what I ended up making for my base to coat the oats with instead of the usual coconut oil etc.

Caramel Pecan Peach Granola

I added in some pecans, chia seeds, coconut, and lastly peaches.  Because peaches just seemed like they belonged in this recipe, and many times I try to sneak some fruit in.  This was going to be raw granola, because I felt that my last granola got a little too toasty in the oven and I wanted to preserve the nutrients in the ingredients.

Caramel Pecan Peach Granola 3

It tasted amazing before I put it in to dehydrate and it smelled even better while it dried.  I awoke to the happiest aroma!  This granola was crave worthy.  Eric approved as well, even though he is a chocolate kind of guy caramel has a place in his heart too.

Caramel Pecan Peach Granola 4

Raw Caramel Pecan Peach Granola

Makes about 8-10 cups of delicious granola

6 cups gluten free raw rolled oats

2 cups raw pecans

1/2 cup chia seeds

2 cups finely shredded, dried coconut

4 large organic peaches, diced

3/4 cup raw pecan butter

1/2 cup maple syrup or raw coconut nectar

3 Tbsp coconut sugar

1 1/2 tsp sea salt

1 Tbsp pure vanilla extract
In a large bowl, combine oats, pecans, coconut, chia seeds, peaches and set aside. In another bowl, whisk together pecan butter, coconut nectar, sugar, sea salt and vanilla extract until well combined, then pour over oat mixture and toss to coat until completely blended. Pour out onto 2 lined dehydrator trays, and dehydrate at 115F for 24 hours or until crispy.

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