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
InstructionsÂ
- 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
had this for breakfast this morning! i loved it so so so much. yummy!!! next time im definatley making myself a double batch! i replaced the peach with apple and i added extra cinnamon. mmmmmmm
do you measure the 3/4 cup of cereal before or after you crush it?
so like just measure 3/4 cup of cereal, and then crush it?
or crush a bunch of cereal until it fills 3/4 cup?
sorry if this is a confusing question!
I measured before crushing, but it really doesn’t matter :).
exactly what size container of yogurt? Thanks in advance
6oz is good.
fresh, froze, or canned peaches?
Any will work!
Question: I’m having a hard time with the calorie count. I calculated the peaches and 3/4 shredded wheat alone and its 316 calories. Do you have a breakdown of the calories or can you shed some light on how you got 210? Thanks!
Just so you know margarine will kill you…other than that it looks yummy.
Do u know how many carbs this contains? Looks yummy, but would like to know the carbs in it.
I absolutely have no talent at all for blogging but I LOVE to read them! Your blog is awesome!! and totally have me inspired to go out and get the ingredients for this peach crisp! Great job! 🙂
I just made this for my breakfast for the week. (I work a lot and do all my cooking for the week on the weekends) This was just amazing!! I mixed margarine and coconut oil and doubled the whole recipe. I was incredibly tasty and just what I needed. Thanks for the great recipe!!
So excited!
This is sitting in my oven right now!~