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Roasted Peaches with Coconut Yogurt & Cinnamon Lavender Granola

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Cinnamon Lavender Granola

  • 2 cups oats (gluten free if necessary)
  • 3/4 cup roughly chopped walnuts
  • 2 tsp culinary lavender (you can find culinary lavender in many baking stores and high end grocery stores, and quite inexpensively online – this is my favorite brand)
  • 1 tsp cinnamon
  • 1/4 tsp fine grain sea salt
  • 1 tsp vanilla extract
  • 1/4 cup coconut oil
  • 1/4 cup maple syrup

Roasted Peaches

  • 4 ripe, firm peaches, halved and pitted
  • 1 tsp coconut oil
  • 1 tsp vanilla extract

To Assemble

  • 1 cup yogurt of choice (I used coconut)


  1. To make the granola, preheat oven to 350 degrees. In a large bowl, combine oats, walnuts, lavender, cinnamon and salt; stir until all ingredients are evenly distributed. Add coconut oil and maple syrup and stir until everything is evenly coated. Spread evenly on a parchment-lined pan; you want a few pieces touching, so you get those yummy clumps! Bake for 18 – 20 minutes, stirring once halfway through, until golden brown. Let cool, while you bake the peaches.
  2. Turn the temperature up on the oven to 400 degrees (don’t worry; it’ll all be done soon and this recipe is worth it). Place the peaches in a baking sheet with a significant lip; you don’t want the juices or coconut oil spilling out into your oven. Pour the coconut oil and vanilla into the pan and rub all over peaches before placing them cut side down. Bake for 15 – 20 minutes, or until slightly soft and browning on cut side.
  3. Let peaches cool a bit before topping with yogurt and granola. Makes 8 1/2 peach servings.