• In a saucepan add cornstarch and salt. Slowly whisk in non dairy milk and maple syrup thoroughly combining all ingredients.
• Heat mixture over medium heat stirring often until small bubbles begin to form. Do not boil.
• Lower heat to medium low. Stirring continously heat the pudding until thickened, about 15-20 minutes. It should coat the back of a spoon.
• Remove from heat and stir in vanilla and coconut oil, if using.
• Allow to cool before transfering to a bowl. Cover with plastic wrap or parhcment paper making sure it touches the top of the pudding to prevent a skin from forming.
• Refrigerate pudding for 4 hours or overnight to fully set.

To assemble:

• In a glass jar or small bowl, alternate layering granola, peaches and pudding as desired.
• Serve immediately.