Sweet, buttery, and deliciously filling, this peach breakfast bake is a healthy breakfast recipe that tastes like homemade peach crumble!
Someday, I am going to be a very good grandma.
By the time I’m old, I will have had lots of practice. I often sit down for dinner at 5, constantly nag people to eat more vegetables, and living in Florida sounds like a dream!
But every now and then, I like to stay out late. Unfortunately, my body doesn’t care if I’m up at 2am; it’ll still be wide-eyed and ready to go by 6 the next morning! For example, on Friday night I went out dancing and had two friends spend the night afterward. I woke up at 5:30 yesterday morning, while they proceeded to sleep until noon.
That’s okay; I actually enjoy my time alone in the mornings. It’s peaceful when no one else is awake. Yesterday, when I got back from running and found my friends still asleep, I figured I’d surprise them with breakfast. Little did I know I’d be eating lunch by the time they got up…
What to make?
First, I thought about baking a Chocolate Banana Bread.
But my friends aren’t the biggest banana fans. So I decided to try something new on them. A few months ago, I’d pulled a recipe for apple crisp out of People magazine. It caught my eye due to its simplicity. I very loosely used this apple-crisp recipe as a guide for yesterday’s breakfast: peach breakfast bake. My friends loved it… when they finally woke up!
Peach Breakfast Bake
Ingredients
- 5 cups sliced peaches
- 1 tbsp lemon juice
- 1 tbsp cornstarch or arrowroot
- 1/2 tsp cinnamon
- 1 1/2 cups crushed cereal of choice (I used shredded wheat)
- 1/2 cup sweetener of choice, or 1/4 tsp uncut stevia
- 4 tbsp melted butter, coconut oil, or applesauce or banana for low fat
- 1/2 tsp salt (decrease to 1/4 tsp if using salted butter spread)
- optional yogurt or nondairy creamer for serving
Instructions
- Preheat the oven to 350 F. If desired, peel the peaches. Mix them with the lemon, arrowroot, cinnamon, half of the salt, and half of the sweetener. Let sit for ten minutes. Meanwhile, stir the crushed cereal, remaining sweetener and salt, and melted butter or oil in a separate bowl until well-blended. Spread the peach mixture in an 8-inch baking pan. Top with the cereal mixture. Bake for 45 minutes. To serve, I like to mix each portion with yogurt or nondairy creamer.View Nutrition Facts
Notes
More Healthy Fruit Breakfast Ideas
I’m sure it was lovely to wake up to that! I’m an early bird, so I have always disliked sleeping over friend’s houses because I’d be up hours before anyone lol.
Oh man, you can be MY grandma!!! I’d love you for my grandma — I would always have the best treats. 🙂
Haha, I’d be an awesome gran too! I love cardigans, baking, and getting to bed at a good hour..or sitting down with the paper and a nice mugful of hot cocoa 😛
I don’t tend to cook from magazines – probably cos I don’t buy any that a) have recipes, or b) have VEGAN recipes! That bake you made looks lovely though 🙂
And knitting! Or maybe that’s just my grandma? She is SUCH a good knitter, making rugs and sweaters and all sorts of amazing things!
These look good! I rarely try recipes from magazines (why do when your recipes are waaayy better?) I’m totally not an early bird and need at least 8-9 hours of sleep or I’ll be sleepwalking the whole of the next day. Not good!
This looks so beautiful, especially the first photo. It looks like I could take it off the screen! I wish I could!
Ahhaha your writing always cracks me up, Katie. You’re too funny :). I hope your friends know how lucky they are! And also, I need peaches now!
Yummy!!!
I usually wake up before everyone else in the family….:P
This looks so good! I actually have shredded wheat in my pantry right now. All I need is the peaches and I am SO making this!
I remember your VT cake batter doughnut failure!
This looks delicious :).
I am always cutting out recipes from magazines. I have them organized in a binder and I love looking through it for new things to try!
I rip recipes out of magazines all the time! But I never make them because I’m way too busy making YOUR fabulous recipes. I tried the ranch the other day, and it really was just as good as you said! Next up? Peach cobbler for breakfast :).
This looks great, and I have everything in my pantry except for the shredded wheat. What could I sub for the shredded wheat? Flour? Oats? I want to make this tomorrow morning for breakfast, so help a girl out 🙂
Hmmm… you could definitely try it with oats. Or maybe even something like rice chex or a gluten-free flake cereal, crushed (like Mesa Sunrise) or crispies. I can’t say for sure how it would taste, but I bet it’d be good. If you try it gluten-free, will you let me know how it goes? 🙂
I may try it w/ coconut flour! I’ll letcha know!
Ooh definitely let me know! I have a bag of coconut flour and haven’t found very many uses for it yet.
So, the verdict is: oats = yummy in this recipe! It is sort of like a not-too-sweet fruit crisp for breakfast! I mised it with peach soy yogurt and even the hubby liked it 🙂
*mixed
Aww score! I’m so glad it worked! 🙂
I go back and forth. Like today I woke up at 6:30 am for no apparent reason, but then I’ve also been known to sleep until 9 or 10 as well, even though I always go to bed at the exact same time. I never stay up late enough anymore to sleep until noon, but nothing would surprise me!
I get inspired by recipes I find in magazines or online, but I have never in my life made a recipe as is. I always have to swap things out to suit my food intolerances and preferences.
YUM. That looks awesome!
I’m an early riser definately! Friday night I fell asleep at 3 am and was wide awake at 7 hehe.
That peach bake looks delish, btw 🙂
this looks and sounds yummy; luckily, we just bought peaches yesterday, but i don’t think they’re ripe 🙁