Step 1

Preheat oven to 300°F. Line a baking sheet with parchment paper.

Step 2

In a glass mixing bowl, combine almond butter, coconut oil, and maple syrup. Microwave 30-45 seconds to slightly warm and loosen the mixture. Stir in vanilla, cinnamon, ginger and salt until smooth. Mix in the oats and sliced almonds.

Step 3

Transfer mixture to the prepared baking sheet. Bake 20 minutes, stirring after 10 minutes.

Step 4

Add the dried peaches and bake for another 5 minutes.

Step 5

Let cool completely. Store in a sealed jar. Crunch on this double almond granola by the handful, on a smoothie bowl or with yogurt.