ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Nutty Peach Granola

Photo: Dasha Wright; Styling: Linda Hirst
Prep time 8 mins
Bake time 20 mins
Yield Makes 3 1/2 cups
Dried peaches add a unique sweetness to this crisp, summery granola. You can substitute wheat germ for the flaxseed meal; look for it on the breakfast foods aisle of your grocery store.


  • 1 1/2 cups old-fashioned rolled oats
  • 1/2 cup chopped raw pecans or walnuts
  • 2 tablespoons flaxseed meal
  • 2 tablespoons shelled raw sunflower seeds
  • 1 tablespoon whole flaxseeds
  • 1 tablespoon raw wheat germ
  • 1 teaspoon ground cinnamon
  • 1/4 cup pure maple syrup
  • 1/3 cup shelled, lightly salted, roasted pistachios
  • 1/2 cup dried peaches, chopped

How to Make It

  1. Preheat oven to 325°.

  2. Stir together first 7 ingredients in a large bowl. Add maple syrup, tossing to coat. Spread mixture on a large parchment paper-lined baking sheet.

  3. Bake 20 minutes, stirring once after 10 minutes. Remove baking sheet from oven, and stir in pistachios and peaches. Let cool completely on baking sheet. Store in an airtight container at room temperature up to 1 week.