Preheat oven to 300°F. Line a baking sheet with parchment paper.
In a glass mixing bowl, combine almond butter, coconut oil, and maple syrup. Microwave 30-45 seconds to slightly warm and loosen the mixture. Stir in vanilla, cinnamon, ginger and salt until smooth. Mix in the oats and sliced almonds.
Transfer mixture to the prepared baking sheet. Bake 20 minutes, stirring after 10 minutes.
Add the dried peaches and bake for another 5 minutes.
Let cool completely. Store in a sealed jar. Crunch on this double almond granola by the handful, on a smoothie bowl or with yogurt.