Preheat your oven to 325°F and line a large baking sheet with parchment paper. While the oven heats, roughly chop the pecans into uneven pieces—I find that varying sizes create better texture contrast in the finished granola. Dice the dried peaches into roughly 1/2-inch pieces, and measure out all remaining dry ingredients (oats, cinnamon, and nutmeg) into a large mixing bowl. Having everything prepped before you start cooking ensures a smooth workflow and prevents the wet ingredients from sitting too long before combining.

In a medium saucepan over medium heat, combine the butter, brown sugar, peach preserves, and salt. Stir frequently until the butter is completely melted and the mixture is smooth and well combined, about 2-3 minutes. Remove from heat and stir in the vanilla extract. This warm, fragrant base is what will coat and bind all your dry ingredients together.

Pour the warm wet mixture from Step 2 into the bowl of dry ingredients from Step 1. Using a wooden spoon or flexible spatula, fold and mix thoroughly until every oat, pecan piece, and dried peach is well coated with the butter-peach mixture. I like to scrape down the sides and bottom of the bowl multiple times to ensure even distribution—this step makes the difference between granola that clumps beautifully and granola that stays too loose.

Spread the granola mixture evenly across your prepared baking sheet in a single layer, pressing gently but not compacting it. Bake at 325°F for 35-40 minutes, stirring the granola with a spoon every 12-15 minutes to ensure even toasting and prevent burning on the edges. The granola is done when it's golden brown and most of the moisture has evaporated.

Spread the hot granola on a clean parchment or wax paper-lined surface and let it cool completely for about 15-20 minutes—this allows it to crisp up and break into clusters. If using white chocolate chips, stir them into the warm (but not piping hot) granola while it still has some residual warmth; the chips will melt slightly and create pockets of richness throughout. Once completely cooled, break the granola into your desired chunk sizes and store in an airtight container.