I’m getting so excited about fall, cooler temperatures, and pumpkins everywhere (yes, I’m that girl). But, before I get caught up in the seasons to come, I’m also trying to appreciate and take in all of the great things that late summer has to offer, including fresh, ripe peaches, perfect for these roasted peaches with yogurt and streusel or granola.
With each bag of peaches that leaves the shelves I think, ‘these are the last peaches of the season.’ Because of this I get overzealous and buy more peaches than I can eat before they go bad. The great thing about these roasted peaches is that you can salvage your overripe peaches and save the ripe ones from dying on the windowsill! That’s a win for this peach lover (and over-buyer)! :)
Earlier this summer, we dappled in peach roasting with roasted peach and oatmeal no-churn ice cream. The results were so good that, at the risk of eating no-churn ice cream at every meal, I had to make a healthier, more breakfast appropriate option. Paired with thick Greek yogurt, this version of roasted peaches is perfect for breakfast, snack, or a healthy dessert. I have included two versions here, one with streusel, and one with granola, depending on what you are feeling. I love the variety they both provide, and I think the granola addition would be perfect for an easy brunch, while the streusel is fun for an impromptu girl’s night.
Roasted peach halves become caramely and sweet, and, when served warm, are the perfect companions for cold yogurt, or even ice cream. The skillet baked brown sugar oatmeal streusel provides a slight crunch to the smooth combination, and fills the kitchen with an amazing buttery fragrance. It is one of those things I want to have it on hand just for the amazing smell! The granola is easy to throw together and makes for a tasty breakfast or snack on its own, or when sprinkled atop this beautiful late-summer fruit. There are so many ways to mix and match these items to customize it to your liking and lifestyle.
Finish the summer strong with this delicious roasted fruit. Find the roasted peaches and streusel method over on Lexi’s site, or top these deliciously caramelized peaches and yogurt with the granola below.
Recipe on Glitter, Inc.
1 cup oats
½ teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon salt
¼ cup pecans, chopped and toasted
2 tablespoons honey
1 tablespoon pure maple syrup
2 tablespoons coconut oil
1 teaspoon vanilla
Preheat the oven to 350 degrees F. Cover a baking pan with parchment paper and set aside.
In a medium bowl, mix together the oats, cinnamon, ground ginger, salt, and pecans.
In a small microwave-safe bowl, microwave the honey, maple syrup and coconut oil for 30 seconds. Heat them for another 10 seconds at a time until they have melted together. Add the vanilla to the melted ingredients and stir to combine.
Pour the wet ingredients into the dry ingredients and stir until all of the dry ingredients are coated. Spread the granola evenly on your prepared pan and cook for about 15 minutes, or until golden.
Top the roasted peaches with yogurt and a generous handful of granola. Save any leftover granola in an airtight container to snack on for the rest of the week.