| Prep Time | 15 Minutes |
| Cook Time | 40 Minutes |
| Passive Time | 10-15 Minutes |
| Servings |
People
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Ingredients
- 1 Jar Canned Peaches Trader Joe’s brand in Grape juice
- 1/2 Jar Canned Pears Trader Joe’s brand in Grape juice
- 1-1 1/2 cups Pumpkin Flax GF Granola Nature’s Path Brand
- 1-2 tsps cinnamon Vietnamese Cinnamon is the BEST!
- 1/2-1 tsp Cloves
- 1/8 cup Arrowroot Flour
- 2 Tbsp Butter Grass fed
- 1/8 tsp salt Real Salt brand is best
- 1/8 cup sugar raw cane sugar, coconut sugar or date sugar is best
Ingredients
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Instructions
- Preheat oven to 325 °
- Mix cinnamon, cloves, sugar, salt, and arrowroot flour together and set aside
- Drain Juices from jars of peaches and pears chop up entire jar of peaches, chop 1/2 jar of pears stir together and add in dry mixture, fold in lightly until all mixture is incorporated
- Distribute evenly in small ramekins (I prefer small ceramic ones) Top with granola
- Distribute butter between ramekins on top of granola Place ramekins on baking dish(this prevents spillage in oven!)
- Bake for 40 minutes
- Remove, let cool for 10-15 minutes
- Top with Coconut Whipping cream and enjoy! (see link below for recipe)
Recipe Notes
If you cannot use the brands that I have listed above, it is NOT a deal breaker. These are just the best possible and healthiest versions that I have found through all of my years of research and testing. With regards to canned anything…avoid corn syrup whenever possible. And your sugars should be the least refined if possible. Most of all, use your common sense. If it has too many ingredients and ones you do not recognize as FOOD, avoid it.
Granola won’t brown and therefore cannot be used as an indicator of done-ness. Instead, look for bubbling along sides of ramekin.
Coconut Whipping Cream is optional and recipe can be found here
https://eatthewholeegg.com/recipe/coconut-whipping-cream
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