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 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!
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!~
Looks wonderful – can’t wait to try it.
This looks delicious, but the ingredient for 1 container of yogurt, do you mean 1 single serve yogurt, or a large container… how many oz? Thanks!
It is for one single serve container. Try a 6oz.