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
1/2 cup plus 1/4 cup shredded wheat, crushed (I used Post wheat-n-bran. You can try rice chex or crispies or flake cereal for a gluten-free version.)—– I’m a little confused on this part. 1/2 cup what? plus 1/4 cup shredded wheat. Thanks:)
um lol why on earth did I not just say 3/4 cup? Sorry, mental block on my part! It’s 3/4 cup of the same thing!
I made this recipe on Sunday morning for myself. I LOVED it!! I took the other 2 servings to work for breakfast on Monday and Tuesday. I mixed it with some Yoplait honey vanilla greek yogurt, it was to die for 🙂
I just want to tell you how much I enjoy your blog! I found you on Pinterest and have become a daily reader 🙂
Aw Lori, thank you so much! I’m so happy you liked it :).
This sounds great!! I have a question, this is the second recipe I have seen that calls for arrowroot, ( I kn ow you said we can use cornstarch), but out of curriosity where do you find arrowroot? I have looked for it everywhere. Also where do you find the non dairy yogurt, I have never even heard of it. Thanks,
Lisa
I find it at a few different grocery stores near me, in the baking aisle. As for non-dairy yogurt, companies like So Delicious or Wholesoy make non-dairy yogurts and they are usually mixed in the same section as the dairy ones :).
Do you happen to know how many WW Points Plus this would be per serving? Or even just the carbohydrate and protein values? This looks delish and I can’t wait to make it!
Sorry, I wrote this recipe before I started adding those, so I don’t know. 🙁
But you can always plug in the ingredients to spark recipe calculator. It’s what I use, and it’s free!
Also, for the gluten frees, you can try quinoa flakes (looks and tastes a lot like oatmeal). If you are gluten free and sugar free, try Nature’s Path Kamut Puffs or Millet Puffs.
Had this for dessert tonight! Oh my goodness it was genius!! No sugar needed for me! I can’t wait to try it with other fruits… Thank you SO much!
i hate fake sugars…how much of a melted banana should i replace for the packet of it? (if that would work well)
sorry, I haven’t tried it.
This was delicious! Thank you!
My daughters and I had this over Greek yogurt for breakfast this morning. I made it with butter, gluten free Rice Krispies, and 2 T of brown sugar was the only sweetener I used. It was delish, thanks Katie!
Katie, I’ve loved every recipe I’ve tried from your site, but this one takes the cake in my opinion! It’s SO good. The first time I made it, I used nectarines and they were great as well.
The only problem is I could eat the whole pan by myself!
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!