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Raw Ginger Peach Granola

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This granola has turned into a staple in our household.  I keep a large glass container of it on the kitchen island and I must hear the lid come off it at least 5x a day!

Ginger Peach Granola is filled with a mouthful of complex flavors that just keeps you coming back for more.  You can eat it as a walk-by snack, press it into a bar shape for on the go eating or pour a fresh nut milk over it and have it for breakfast.  No matter what delivery form you choose for yourself, you won’t be disappointed!



  1. In a food processor, place the fresh apples, dates, maple syrup, lemon juice, ginger, vanilla, cinnamon, salt and grind until completely smooth.  Transfer the mixture to a large mixing bowl.
  2. Drain and rinse the nuts and seeds.  Add the almonds, pecans, and pumpkin seeds to the food processor.  Coarsely chop the nuts and seeds in a few quick pulses.  Add them to the bowl with the apple mixture.
  3. Now add the cranberries / raisins  / dried peaches and combine well.
  4. Spread the granola out onto the teflex sheets that comes with your dehydrator.
  5. Dry at 115 degrees (F) for 16-24 hours.  I like my granola more chewy so I don’t dry it as long.  If you want it to be really dry, go for maximum length of time.  Do keep in mind that as the granola cools, it gets a bit harder.  Remember also that if you leave more moisture in your granola it will have a shorter shelf life.
  6. Store in an air-tight container.  If you store it in the fridge, it will extend the self-life if that is a concern.  It freezes beautifully as well.


  • This batch made 4 dehydrator trays worth.
  • Feel free to add your own mix of nuts and dried fruits if you want!
  • If you want to keep this recipe completely raw,  you can use agave, honey, or yacon as replacements to the maple.  The maple is a richer flavor so I personally would use yacon.  Click here to learn about it.

The Institute of Culinary Ingredients:

  • To learn more about maple syrup by clicking (here).
  • Is agave a good choice?  Click (here).
  • Why do I specify Ceylon cinnamon?  Click (here) to learn why.
  • What is Himalayan pink salt and does it really matter?  Click (here) to read more about it.

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5 thoughts on “Raw Ginger Peach Granola

  1. Eric again says:

    The granola is absolutely amazing. It’s all amazing.
    The taste is so complex. There’s so much to bedazzle the taste buds.

    If I get fat being your guinea pig….why, I…..


  2. Chris says:

    Once again, a big “yum” from my taste buds!

    Amie Sue, since you’re not likely to adopt me (and thereby FEED me on a regular basis)…how do you feel about women? Surely Bob wouldn’t be TOO jealous of you having a girlfriend. ;)

  3. nicole says:

    I am new to all of this an just bought an Excalibur dehydrator and I am wondering what temperature and for how long? thank you

    • amie-sue says:

      Oh wow Nicole, it was like a chunk of my recipe had disappeared! Thank you for bringing it to my attention. I added more to the preparation! amie sue

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