Hello from Swan’s Island, my favorite place in Maine, if not the whole world.I am only doing things that I want to do this week, which have thus far included thrifting, reading an actual book, re-seasoning our cottage’s abused cast iron, going to another island to see whale bones, and eating waffles twice because my friend/co-traveler/fellow Swan’s Island enthusiast, VJ, thought to bring her waffle iron and has been kind enough to let me mess with it.
I have now made my first batch of scratch waffles, and while they were edible, they still need some work. VJ remains the undisputed Waffle Queen of our cottage.I, however, am the Granola Queen. In an effort over the last few years to create a breakfast item that we could both enjoy, I’ve created three granola recipes in anticipation of our trips to Maine. They’re all vegan and gluten-free (aka VJ-friendly) and include Tropical Cashew Granola, Salted Chocolate Hazelnut Granola, and now, Peachy Keen Granola.I will not apologize for the cutesy name, or this granola for that matter. It’s my first new variation in a year and a half, but I think you’ll agree it’s worth the wait.Made with dried peaches, almond extract and pie spices in addition to the usual oats, nuts, maple syrup and olive oil, this is the stuff my summer breakfast dreams are made of.That goes double when eaten in my own personal paradise. Peachy keen, indeed.
Peachy Keen Granola
makes about six cups
2/3 cup pure maple syrup
1/4 cup olive oil
1/2 teaspoon pure almond extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon Kosher or sea salt
3 cups old fashioned oats
8 ounces (~2 cups) sliced almonds
4 ounces dried peaches (about 5 halves), cut into 1/2-inch pieces
Preheat oven to 300F. Line a sheet pan with parchment. Set aside.
In a large mixing bowl, whisk together maple syrup, olive oil, almond extract, cinnamon, nutmeg, and salt. Use a silicone spatula or wooden spoon to fold in oats and sliced almonds. Spread mixture to cover the sheet pan. Bake for 45-55 minutes, stirring every 15 minutes to prevent burning. Let granola cool completely on the pan. Stir in dried peaches.
Store granola in an airtight container at room temperature for up to three weeks.