Peach Cobbler Granola

I have professed my love for homemade granola before, and I am sure that this won’t be the last time you hear me singing its praises. I eat it for breakfast with vanilla cashew milk, by the handful as a snack, and I sprinkle it over ice cream when it is time for dessert. I think maybe granola should have it’s own food group? Am I right? I recently ditched my obsession with tropical granola for this peach cobbler granola and my taste buds are officially in love.

Peach cobbler granola in a white bowl is sitting on top of a gray enamelware plate. The plate is on a multicolored woven placemat that is on top of a magenta colored table.

Being a true southern girl at heart I am a HUGE fan of peach cobbler and have been known to eat my weight in it from time to time. OK, maybe more like whenever it is put in front of me I eat my weight in it, but whatever. It’s good stuff!

3 ripe peaches sitting on top of a magenta colored background

In an effort to make a healthier version of one of my favorite desserts and a more decadent version of my favorite food group of all time I have been whipping up this peach cobbler granola. It’s decadent and feels like it might be sinful, but without the guilt. Which basically means it’s awesome!

A white bowl of granola is sitting on top if a gray enamelware plate on a multi-colored woven placemat. There is a woman's hand pouring milk from a clear glass milk jug into the granola. The woman is wearing a coral colored long sleeve shirt with a decorative edge around the cuff. The table underneath the placemat is magenta and there are 3 peaches stacked up in the background.

I love big, crunchy clusters of this granola, so I suggest not stirring the granola during it’s cook or cool time, but if you want less clusters go ahead and give it a toss or two.

Hungry for more granola action? Here are some amazing granola recipes that I have added to my “must-make” list. Just make sure that you use gluten free oats otherwise these recipes are all gluten free.
Toasted Oat, Coconut, and Quinoa Granola from Aida Mollenkamp
Gluten-Dairy-Cane Sugar-Free Granola from Joy the Baker
Banana Bread Granola from Minimalist Baker
Killer Granola from Shutterbean

If you’ve made this Peach Cobbler Granola or any of the other recipes on our site, don’t forget to rate the recipe and let me know what you thought in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM, TWITTER, and PINTEREST to see more delicious food, design, and decor.


Peach Cobbler Granola

Peach cobbler granola in a white bowl is sitting on top of a gray enamelware plate. The plate is on a multicolored woven placemat that is on top of a magenta colored table.
  • Author: This Mess Is Ours
  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Total Time: 50 mins
  • Yield: 4.5 cups 1x
  • Category: Breakfast
  • Method: Baked
  • Cuisine: Breakfast



  1. Preheat the oven to 350°F and line a 13 x 9 x 2-inch baking sheet with parchment paper, set aside.
  2. In a large mixing bowl combine the oats, walnuts, almonds, pecans, brown sugar, salt, ginger, cinnamon, and hemp hearts. Stir well to combine.
  3. In a saucepan combine the coconut oil, maple syrup, vanilla, and peach puree. Bring to a boil over medium-high heat then reduce the heat and simmer for 5-8 minutes until the liquid has thickened.
  4. Pour the syrup over the oat mixture, stir to coat everything and pour the granola onto the baking sheet in an even layer.
  5. Bake, undisturbed for 30-35 minutes on the middle rack of the oven.
  6. At the end of the cook time transfer the pan to a wire rack to cool undisturbed.The granola will turn crispy as it cools.
  7. Store in an airtight container for up to a week.

Keywords: peach

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  1. Robin July 11, 2014 at 10:17 am

    Sounds fantastic! How do you make your peach puree? Are you just blitzing peaches in a Vitamix or food processor? I can’t wait to try this, being a huge fan of peach cobbler too!

    1. Meg July 11, 2014 at 10:25 am

      Thanks Robin! Yes, I am just pulsing them in a food processor until they break down and no chunks remain.

    1. Meg July 11, 2014 at 12:25 pm

      Thanks Sue! It is pretty fantastic. You must try it:)

    1. Meg July 11, 2014 at 10:10 pm

      Thanks Mallory!

  2. DessertForTwo July 12, 2014 at 8:03 pm

    I love when you turn Southern desserts into a healthy gluten free breakfast! then, I can have dessert for breakfast! best day ever! 🙂

    1. Meg July 12, 2014 at 8:25 pm

      Hahaha! I feel the same way. Dessert for breakfast, WINNING!

  3. aida mollenkamp July 16, 2014 at 9:09 am

    Oooh, peach cobbler granola! Yes, I’m with you all the way!

    1. Meg July 16, 2014 at 10:41 am

      Thanks Aida! I am slightly obsessed with this granola right now. Can’t get enough!

  4. Fina Zarzar April 16, 2019 at 12:33 am

    Can I use regular oats instead of gluten free? Also I do not like ginger. Since I am omitting ginger can I use 1 tsp cinnamon instead?

    1. thismess April 16, 2019 at 11:31 am

      Yes, regular oats will be fine and I think the cinnamon will taste amazing!

  5. Fina Zarzar April 16, 2019 at 12:53 am

    Also I have another question. What can be replaced with the coconut oil? Can I use butter or canola oil instead?

    1. thismess April 16, 2019 at 11:32 am

      I have never tried this recipe with anything other than coconut oil, but I think I would try butter first as a substitute. Please, let me know how it turns out!

  6. Fina Zarzar April 16, 2019 at 2:46 pm

    Can I use 1 tsp of cinnamon and omit the ginger. Do not like ginger. Also can I use regular oats instead of gluten free?


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