Peach and Almond Granola Squares Recipe

August 15, 2013 Posted By: Charmaine Broughton

Nothing screams summer like homegrown peaches. Juicy and sweet this fuzzy fruit comes in at ONLY 40 calories (for the average size peach), contains 2 g of fiber and is a source of vitamin C. They also contain about 10 g of carbohydrates-a perfect hydrating snack before a lunch hour or after work run.

I developed the following recipes to take your peach consumption to new heights.

Enjoy these delicious and nutritious squares with a morning cup of java, or after dinner with a giant scoop of frozen yogurt.


1 1/2 cups (375 mL) EACH rolled oats and whole raw almonds

1/4 cup (60 mL) chia seeds

1/4 cup (60 mL) Canadian maple syrup

4 tsp (20 mL) vanilla, divided

4 tsp (20 mL) cinnamon, divided

1/2 tsp (2 mL) salt

1/2 cup (125 mL) raw unrefined virgin coconut oil (*room temperature) OR non-hydrogenated Trans fat free margarine

6 cups (1.5 L) chopped fresh ripe peaches *pit removed and skin can be left on (about 4 large peaches)

3 tbsp (45 mL) EACH brown sugar and corn starch

1/2 tsp (2 mL) EACH ground ginger and ground cardamom


Preheat the oven to 350°F (180°C). Place oats, almonds, chia seeds, maple syrup, and 2 tsp (10 mL) vanilla, 2 tsp (10 mL) cinnamon and salt in the bowl of a food processor fitted with a metal blade. Pulse until combined. Add the coconut oil and pulse until crumbly. Reserve 1 cup (250 mL) of the crumb mixture. Press the remaining crumb mixture into a parchment paper lined (or well greased) 8 X 8 inch square baking pan. Bake for 10 minutes. Cool slightly.

Meanwhile, toss chopped peaches brown sugar, corn starch, cardamom, ginger and remaining vanilla and cinnamon. Pour peach mixture evenly over the crust. Sprinkle the reserved crumb mixture over peaches and lightly press down with hand (peach layer will show through). Bake for 45 minutes. Remove from oven and cool completely. Remove from pan and cut into 16 squares. Store in an airtight container in the refrigerator for up to one week, or freeze for up to 3 months.


Founder of, Charmaine Broughton-Dunn has transformed her life from an overweight mother of two; to a marathon runner, triathlete and most importantly healthy wife and mother. Charmaine is a trained chef and food writer for a number of national publications including; Running Room Magazine. Charmaine is a sought after running coach and has proudly lead
many women to their FIRST finish line.

Charmaine will be contributing Running Healthy Recipes on the Mizuno Run Club Site, so be sure to check back regularly for this new feature to the site to see delicious recipes that will keep you fit and full!

You can also keep posted on what Charmaine is up to at MarathonMom on Facebook and follow her on Twitter: @runnercharb

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