Ginger-Peach Granola Squares
We’re nearing the end of August, which means the end of peach season, but I have one more recipe for you before my world is consumed with apple and pumpkin recipes. These granola bars are the perfect combination of a traditional granola bar and a fruit bar, like peach crumb bars or raspberry streusel bars. The granola is crunchy, perfectly sweetened, and is the perfect base for a ginger-infused peach filling. Healthier than streusel or crumb bars, but still completely delicious and portable, these make an awesome afternoon snack and are perfect for packing in lunches now that school is back in session.
I was pleasantly surprised by how quickly these bars came together. While the granola base was baking, I was able to prepare the peach filling, which cut down on prep time significantly. I like to play a game in the kitchen where I try to get all of the dishes washed before whatever is in the oven comes out. About 70% of the time I win. (Yes, I’m an organizational/cleaning nerd.) It wasn’t even a contest with these bars. With only two bowls and a saucepan, I had time to spare! That usually means the minutes disappear into a black hole of Pinterest, Instagram, or any other of a variety of social media time-suckers. What it really means is that these are perfect for a quick, easy snack, whether it’s after school or on a weekend morning when you want something different.
I am such a huge fan of the fruit and almond granola recipe that I originally made a couple of years ago. I’ve made it countless times since then, have also come up with different variations and have used a stripped-down version for these bars and granola cookies. (If you haven’t made those cookies, you must make them immediately!). The granola recipe is a great one to have on hand – it’s easy to make and you can customize it in a million different ways. Aaaand… you can make these awesome peach squares! Go forth and enjoy peaches before they disappear!
MY OTHER RECIPES
One year ago: The Journey to Full-Time Food Blogging
Five years ago: Ranch Pretzels
(without the dried fruit or nuts)
+ 2 tablespoons all-purpose flour
(peeled, pitted and diced (about 4 cups))
minced fresh ginger
Preheat oven to 375 degrees F. Line a 9x13-inch baking dish with foil, allowing the excess to hang over the sides of the pan. Spray the foil with non-stick cooking spray.
In a large bowl, stir together the granola, ¼ cup of the flour and the salt. In a medium bowl, whisk together the egg whites, maple syrup and oil until foamy; pour over the granola mixture and stir to coat. Place three-quarters of the granola mixture in the prepared baking dish and press it into the pan, forming an even layer. Bake for 15 minutes.
Meanwhile, place the peaches, sugar, ginger and cinnamon in a small saucepan over medium-high heat. Cook for 8 to 10 minutes, stirring, until the peaches are tender; remove from heat and stir in the 2 tablespoons of remaining flour.
Spread the cooked peach mixture over the baked granola bar base. Add the sliced almonds to the bowl with the remaining granola mixture and toss together; spread evenly over the cooked peach layer.
Bake for an additional 20-22 minutes, or until the bars are golden brown. Remove from the oven and cool completely on a wire rack. Cut into bars and serve. Leftovers can be stored in an airtight container at room temperature or in the refrigerator (I enjoyed these cold!).
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!