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
just wondering how you got the calorie count for this recipe, because i added everything into my calorie count program and got 379 calories per serving…i would love to try this but the calorie count is too high for breakfast…thanks
The calorie count will not include optional/alternative ingredients, so it was probably done using the 2 Tbsp brown sugar + stevia (not 1/4 C sugar) and 1 Tbsp margarine + 1 Tbsp applesauce rather than 2 Tbsp oil. It’ll also be heavily dependent on which cereal you choose. On a side note, 379 calories isn’t so bad for breakfast as long as lunch and dinner are reasonable, but you can always divide it into four servings rather than three if that helps! No rule saying you can’t eat less than the serving size… I often do this with the oatmeal recipes (use 1/4 cup rather than 1/2 cup). 😉
Hi! I was wondering if this recipe is still ok w/ yogurt..I don’t have any non-dairy yogurt.
^ Nevermind the above entry, i didn’t read the directions yet so I thought you bake it with the yogurt, when it is just a topper xD
Anyways, I’m a HUGE fan of your website and I almost make a new recipe from it everyday (:
Aw thanks, Dana. And sorry for the confusion. In newer posts I’ve started to write “yogurt of choice” because I realize people like different brands and types :).
Peaches!…for Breakfast! What could be better? Thank you for posting this!
this is the first recipe i ever actually tried from your blog… i was not dissapointed. i think i’m gonna have to try one of your oatmeal ones for tomorrow… 😀
and just fyi to anyone else who may be reading this comment: i would DEFINITELY not recommend splitting it into 4 servings instead of 3. you really don’t end up with much that way…
I made a variation on this for my friend’s birthday because she’s a huge fan of cherry cobbler, and she loved this! These were the substitutions I used:
– instead of peaches, two cans of Royal Anne cherries, drained (they’re lighter in color and not tart like regular ones — so good!)
– lime juice instead of lemon, only because I didn’t have any lemons
– replaced the crushed cereal with rolled oats as suggested by another poster
I went with the 1 T Canola oil + 1 T unsweetened applesauce, and I think I ended up using 3 T brown sugar and maybe 1 tsp white sugar? I baked in a small aluminum bread pan for the time indicated and then broiled for a few minutes to help the oatmeal brown a little at the end. I think for myself this would have been two servings, lol. Must make this again!
Update: I made this last night for my mom and I to have for breakfast this morning using nectarines and rolled oats again in place of the cereal. I knew the last one looked good, but I didn’t get to taste it because I’d given it to a friend. This is seriously delicious!! After eating it myself it’s definitely three servings and not two (more filling than it looks!), lol. So incredible, as breakfast or dessert!
I made this for breakfast yesterday for my Hubby and I. I made ours gluten free using Nature’s Path gluten free corn flakes. It turned out sooooo delicious!! My hubby and I both commented on how good it was and so easy to make. Thanks so much for sharing your recipe 🙂
When you say 1 container of yogurt, how many ounces is that?
Doesn’t really matter… just any of the single-serving ones they sell.
Ok, so I know I’m commenting on another old entry (and writing another novel), but I feel I really should tell people when they do something great and, out of all the online recipe blogs, your the first one to create recipes I LOVE. This was amazing and I don’t like peaches! (You’re seriously making me take all the things I didn’t like -pancakes, oatmeal, peaches… and I’m even considering trying bananas again- and making me love them. Breakfast used to be my least favorite meal of the day and now its my favorite… though I actually made this for dinner. Since I LOVE LOVE your chocolate chip boatmeal/strawberry pancakes/ and I’m still try to make it to more. At one point in time, I actually used to eat chocolate bars first thing in the morning, but stop, becuase it “wasn’t healthy,” but ever since then, it felt like I spent the entire day counting down until after dinner when I it would be acceptable to eat chocolate. Now, thanks to you, I’m back to having chocolate for breakfast, but in a healthy way and it totally made all my sweet cravings for the rest of the day vanish)
I made it without any sugar/oil, but I replaced the cereal with vanilla almond granola (so if anyone asks if it works with granola, it does!) and ate it with some honey flavor greek yogurt and that was more than enough sweetness for me. It was like peach pie filling. Even my roommate smelled it and wanted some (I promised to make her some when she got back from her trip). It also tasted great reheated.
Honestly, I can not speak highly enough about your site. I promise to eventually try newer recipes/comment on them.
-Amanda (the ballerina that calls your strawberry pancakes, strawberry crape pancakes, since there is a couple of us running around).
Aw thank you, Amanda!
I don’t understand why we can’t print these recipes without having all the comments too. Other web sites do it.
Katie has mentioned before that there is something wrong with the printer plugin. An easy alternative is to just copy and past the text of the recipe into Word, Notepad, etc. and print that. Then you can fit multiple recipes to a page if you like!