Baked Peaches with Granola Topping

  • Prep-time: / Ready In:
  • Makes 12 peach halves + 3 cups granola
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In this whole-fruit breakfast crisp, a crunchy oat topping perfectly complements sweet peaches drizzled in cinnamon- and ginger-spiced orange juice. Add a dollop of dairy-free yogurt on top and you have the ultimate morning meal. 

Tip: For beautiful baked peaches, seek out freestone peach varieties rather than clingstone types, which don’t separate easily from the pit. Most grocery stores only sell freestone varieties, so it should be easy to get perfectly halved fruit. To make this gluten or nut free, use certified gluten-free oats and omit the walnuts.

By Nancy Macklin, RDN,

Last Updated:

Ingredients

  • 6 fresh peaches, halved and pitted (peeled, if desired)
  • 1 tablespoon lemon juice
  • 2 cups rolled oats (choose certified gluten-free if you're avoiding gluten)
  • ⅓ cup dry millet
  • ⅓ cup dried cherries
  • ¼ cup chopped walnuts
  • 3 tablespoons orange juice
  • 3 tablespoons pure maple syrup
  • 1½ teaspoons ground cinnamon
  • 1½ teaspoons ground ginger
  • 1 container vanilla vegan yogurt (optional)

Instructions

  • Preheat oven to 350°F. Place peaches cut sides up in a 13×9-inch baking dish. Brush cut edges with lemon juice. In a medium bowl toss together oats, millet, cherries, and walnuts. In a small bowl stir together orange juice, maple syrup, cinnamon, and ginger. Drizzle over oat mixture and toss to coat. Sprinkle over peaches.
  • Bake 30 to 40 minutes or until peaches are tender and granola is browned. If desired, top warm peach halves with vanilla plant-based yogurt and additional maple syrup.

Comments (9)

(5 from 6 votes)

Recipe Rating

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Valerie

Can you please consider adding the nutritional calories, fat and carbohydrates to your recipes? Much appreciated.

Megan Edwards

Hi Valerie! We have chosen not to include nutritional information for our recipes as we would not encourage nutrient tallying and calorie counting, which we believe can create more problems than they solve. The general guideline to follow is that, with a whole-food, plant-based diet, you can eat until comfortably satiated. The higher water and fiber content of whole plant-based foods allows our bodies to more accurately gauge how much food we need to eat. Whole plant foods contain all the essential nutrients (with the exception of Vitamin B12), and in proportions that are more consistent with human needs than animal-based or processed foods. However, we do understand that certain medical conditions do require knowing specific nutrient information, so for those instances we recommend entering our recipes into online nutritional software: www.cronometer.com. If you have a health issue or have concerns, be sure to consult a physician.

Lan

I used muesli. Very good. Will definitely make again!

Jo

Is the millet cooked first? Thank you.

Donna

I made this last night. I did not cook the millet in advance. It toasts along with the oats.

Bernadette Attard

Will try this. Seems delicious.

Alison

How much of the recipe do I eat? This looks like it is meant to feed multiple people?

Liz Turner

Hi Alison, we avoid telling people how much to eat; instead we just say how much a recipe makes. All our recipes are quite healthy, and how much you eat is up to you. I would probably eat three half peaches with granola for breakfast, as shown in the photo. In that case you would have enough for four people. If you're serving this for dessert, it will stretch a little farther.

Peggy

I made it this morning and my whole family loves it. They were asking for more. Healthy to think and Healthy to eat. Happy! =)

About the Author

Headshot of Nancy Macklin

About the Author

Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.
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