Looking for that perfect granola recipe that will carry you through these late days of summer? If you own my book Gather at Home, you may have seen or even tried our Crunchy Honey Cinnamon Almond Granola on page 203, in the Winter section. With the base of this recipe and all the summer lavender and peaches in mind, I re-created the recipe to compliment the season. I love the soft floral notes of the lavender, which pair so well with the honey and almonds.

My favourite way to serve this dish is with some natural (plain or vanilla) yogurt and fresh summer sweet smokey peaches. See below for my quick tip to “brûlée” the top of your peaches to take this recipe to the next level! It’s such an easy recipe that you can make for yourself or when hosting friends for brunch. It makes for a beautiful presentation too. Enjoy!

Honey Lavender Granola
Portions: 6 cups
Prep Time: 10 Minutes
Bake Time: 20-25 Minutes

Ingredients

Dry
3 1/2 cups Old Fashioned Oats
1 1/2 cups large Flaked Coconut
1 cup almond flour or meal
1 1/2 cups slivered almonds
1/2 teaspoon salt
1-2 Tablespoons of dried lavender
1/4 cup brown sugar

Wet
1/2 cup honey
1/2 cup melted coconut oil
1 tablespoon vanilla extract 

1. Pre-heat your over to  325 F and line two baking sheets with parchment paper. 

2. In a large bowl incorporate all of the dry ingredients and mix well.

3.  In a small bowl whisk together the honey, melted coconut oil, and the vanilla extract. Pour over the dry ingredients and stir well to combine. 

4. Arrange the granola in an even layer on the prepared baking sheets. 

5. Place in the oven and bake for 20-25 minutes stirring once halfway through the cooking time. The granola should smell fragrant and be a golden brown colour. 

6. To make granola clusters make sure to let cool completely before stirring and break up into larger pieces. 

7. Store the granola in an airtight container for up two 1 week, alternatively, you can freeze it too for up to 3 months. 

Brûléed Peaches 

Cut a fresh peach in half sprinkle the flesh side generously with an even layer of sugar, place on a pan under the broiler in your oven until the sugar starts to caramelize. Alternatively, you can use a kitchen torch to achieve this as well, let cool slightly before serving. 

Photography by the talented Kristy Ryan of Blush Wedding Photography