This recipe came about backwards…first I was looking for something to do with a few gorgeous, huge, fragrant peaches. Then I saw a picture of a grilled peach topped with homemade vanilla ice cream with a big scoop of granola over top. Oh, yeah!
Grilled Peaches with Ice Cream and Granola
I don’t know if you remember but just a few weeks ago, Dana shared her recipe for “No-Ice-Cream-Machine-Needed” Ice Cream (here’s a link). THAT would be a great option for the ice cream portion. To put this yummy simple dessert together, slice a big peach around the middle (the ‘equator’), pull the pit out, and put on a hot grill for 3-4 minutes. (Other options: either place face down on a hot stovetop grill pan or simply broil for a few minutes.) When the peach halves get a little caramelized, place one (or two!) into a bowl. Top with a couple of tablespoons of granola, a scoop (or two!) of vanilla ice cream, and some additional granola scattered on top. Get your spoon ready…the ice cream will begin to melt quickly! Enjoy!
Your granola will keep well in the pantry in a glass jar with a lid. I put a small scoop right into or attached to the jar for easy access to a scoop on the fly for my husband. Oh, and he really likes this best when I add a bag of mini chocolate chips (I just mix it in when the granola is cool enough to place in the jar). Just sayin’.
Granola
ingredients:
5 cup rolled oats*
3 cups nuts and seeds (almonds, walnuts, pistachios, pumpkin seeds, sesame seeds, sunflower seeds, etc.)** – give a quick chop to whole nuts
2 teaspoons spice (cinnamon, or cardamon, or pumpkin pie spice, etc.)
1+1/2 teaspoons sea salt
3/4 cup liquid sweetener (maple syrup, honey, agave nectar)
1/3 cup oil (coconut or canola)
1 teaspoon extract (almond or vanilla)
1+1/2 cups mixed dried fruit (apricots, golden raisins, banana chips, pineapple, papaya, etc.)
directions:
- preheat the oven to 325
- place parchment paper in a baking or sheet pan (with sides); use enough parchment paper to slightly extend to use as ‘handles’
- warm the liquid ingredients for 20-30 seconds in the microwave
- mix dry ingredients, spice, and salt together in a large bowl; stir well
- pour the warm liquid ingredients over top and stir it all up ‘til all the oats are well coated
- place the mixture onto the parchment lined pan; with slightly wet hands, press down gently into an even layer. this will help to make some ‘chunks’
- bake for 15 minutes or so; remove pan from oven and add the dried fruit. stir to incorporate the fruit and so that everything is cooking evenly. try to pull the mixture from the outside edges to the middle, and the middle ‘stuff’ out to the edges of the pan.
- return to oven and bake for another 15 minutes or so
- remove pan, add any roasted nuts you were holding out and stir gently again; place back in oven for 15 minutes…or so
- at this point, your granola quite possibly is done. the goal is not wet, slightly crunchy, and just beginning to turn golden brown. (y’know, like granola!) if done, let cool before popping a handful in your mouth. if not, 10-15 additional minutes should do it
- let thoroughly cool before placing in glass storage jar (optional: toss in a bag of mini chocolate chips)
Makes 9-10 cups
* be sure to use ‘old-fashioned, rolled’ oats not ‘quick-cooking oats! the latter will break down as the granola bakes. 🙁
** IF you are using any nuts/seeds that are already roasted (like the sunflower seeds I used), DO NOT add them ‘til the last 10-15 minutes. Since they are already ‘roasted’ they will burn if added for the entire baking time
♥ ♥ ♥ ♥ ♥
God loves you! ♥ (Don’t ever forget that!)
♥ coleen
About coleen hayden
