Preheat oven to 325ºF(160ºC).

In a large mixing bowl, toss together oats, raw pecans, and raw pumpkin seeds.

Score an X on the bottom of the peaches, and blanch them in boiling water for 2 minutes and remove. Peel away skin, half and remove the pits. Purée in the blender, then transfer to a small pot over medium heat. Cook the purée until it's reduced and thickened, about 5-7 minutes. The purée will darken to a deeper golden colour.

Add the natural sugar, brown sugar, coconut oil, cinnamon, ginger, and salt and stir until the coconut oil is melted.

Pour the mixture over the oat mixture and stir until evenly coated. Transfer to a lined baking sheet (I used a silpat but you can use parchment paper) and spread evenly.

If you love a confetti-style of granola, go nuts and stir as you please. Bake for about 30-40 minutes (stirring intermittently) until it's golden and it starts to sound dry when as you're moving it around the sheet. The granola will bake faster if you stir. Don't be discouraged if it doesn't seem to crisp up. As long as it's golden in colour, as it cools it'll crisp up nicely.

For clumpier granola, avoid the temptation to stir the granola. Bake it first for 40 minutes, remove from the oven and let cool. Gently break up into clumps, and then bake again for another 20 minutes until golden crisp.

Either way you bake it, let cool completely, and transfer to an airtight container. Eat within the week over yogurt, with a splash of soy milk, or just munch on it out of hand for a crunchy yet filling snack.