Preheat oven to 350 degrees

( Take coconut cream out the can & put into a tight lid container. Place in refrigerator right away. The cream can be used right out of the can. However, I like to have it harden, that way it becomes more condensed & creamy. It is perfect because it starts to melt a bit as you place on the hot crisp!)

In a medium sized frying pan add in 1 tbsp coconut oil on medium heat. Then in medium sized bowl add in oats, pecans, cinnamon, salt, coconut & whisk together. Then pour on top the maple syrup & honey. Stir until evenly covered.

Then pour mixture in the frying pan & cook for about 7-10 minutes. You want it to get crispy, brown & toasted-- not burnt. So once you can start smelling it & the color is like above you are good to go. It will crisp more as it sits out too cool. (( THIS IS ONLY "LONG" step, so that is why I love to do this once & then you have the filling all week!))

Slice how many peaches you are serving & when the peach is ripe enough. It should be easy to pull apart nicely at the half & the pit to come right out. Then place each half on the baking sheet with the inside facing up. Take a little bit of coconut oil & rub on the top of the inside. Bake at 350 for 10 minutes.

After baking the peaches, take out & fill with the granola, then scoop out a spoon full of coconut cream & place on top of the granola as seen above. Then drizzle with honey! VIOLA!!