Healthy Breakfast Peach Crisp

5 from 31 votes
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Peach Crisp in a white plate with spoon, peach fruit on a marble background

Want to have your peach crisp and eat it for breakfast too? This healthy breakfast peach crisp is how you are going to do it!Fresh peaches, hemp hearts, flax seed and oatmeal make sure that even with a smidgen of brown sugar and butter you are getting one amazing breakfast!

Oh, how I wish I had eaten this for breakfast this morning, instead of the tasteless scrambled eggs and chilly bacon at the hotel in Helena, Montana that I just had. Not to fear, Starbucks has saved the morning.

white Starbucks tumbler

That’s me, coffee in hand on the highway in Montana, writing this, on the way to Salt Lake City. We’ll be there today and staying for three days, exploring the city with the kids while Mike meets with clients. I’m actually quite fond of Salt Lake City; while most people associate it with the Mormon Temple ( which is beautiful and we go wander the outside every time we are in Salt Lake) it’s actually full of fun family activities to do as well. This trip I have planned to visit an aviary, a museum of curiosities and antique malls galore.

I don’t think that the kids are too thrilled about the last one, but at this point they are resigned to my antiquing addiction.

blue pan full of combined oat mixture, an empty white plate and 3 fresh peaches around

The three days I had at home between my road trip to Victoria and this road trip to Salt Lake saw me busier than the proverbial bee. I had cases of peaches to process: most of which were washed, sliced in half, brushed with a 50/50 mixture of water & lemon juice then frozen on trays. These golden wonders were then placed in large freezer bags to be eaten in smoothies this fall and winter, their perfect summer taste captured at the very peak of tastiness.

Growing up here on the Canadian prairies means that peaches have always been a decadent, much longed for treat that gets brought into town once we reached the summer months and the best way to save them for later is freezing them – and I recommend leaving the skins on as well.

adding oat crisp into the slices of peach in a white plate

While a peach crisp is always top of my list to make, its simplicity making it my first choice for a last minute dessert, I wanted to eat peaches for breakfast. Naturally, right? Who doesn’t want to eat peaches for breakfast?

At this point however, we had eaten our way through the top layer of one case of peaches and were ready to have them in baked goods.

Peach Crisp in a white plate with spoon, peach fruit on a marble background

This is close to a crisp, but with a lot less sugar. There is not a granule of sugar to be found in the bottom half, it’s pure peaches.

Peach Crisp in a white plate with spoon, blue pan with oat mixtures and peach fruit on a marble background

The topping has oatmeal, flax seeds, hemp hearts, butter, cinnamon and a wee bit of brown sugar. It’s healthy, (yes, a bit of butter is good for you) delicious and surprisingly light. It’s like having a quick homemade granola baked on top of fresh peaches. (Actually, that’s exactly what it is.)

Peach Crisp in a white plate with spoon, peach fruit and blue baking dish with crisp on a marble background

I am going to try it with frozen peaches in the winter, but for now, this is a deliciously healthy way to start your morning.

And now I am off, to get some more work done while on the road while dreaming about my favorite place to eat in Salt Lake City, The Red Iguana. Oh, it’s mole (mo-lay) time. I dream of those moles all year until I get there again!

Happy baking everyone!



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Healthy Breakfast Peach Crisp

This healthy breakfast peach crisp is how you are going to do it!Fresh peaches, hemp hearts, flax seed and oatmeal make sure that even with a smidgen of brown sugar and butter you are getting one amazing breakfast!
5 from 31 votes
Prep Time
10 minutes
Cook Time
25 minutes
Karlynn Johnston


  • 7 peaches washed pitted and sliced
  • 1 1/2 cups oats
  • 1/2 cup hemp hearts
  • 2 tablespoons ground flax seed
  • 3 tablespoons brown sugar
  • 5 tablespoons salted butter
  • 1/2 teaspoon cinnamon


  • Pre-heat the oven to 350 degrees F.
  • Spread the peaches evenly on the bottom of an 8×8 baking pan.
  • In a medium sized bowl, combine the oats, hemp, flax, sugar and cinnamon, then work the butter in until the mixture has butter worked throughout it evenly.
  • Sprinkle the oats mixture over the peaches evenly.
  • Bake for 25-30 minutes until the oats brown and the peaches start tobubble.
  • Serve warm for breakfast.

Nutrition Information

Serving: 6g

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Kaitlan says

    This was SO good! I don’t like hot oatmeal but a healthy crisp I can get behind, so I think this will be a staple for me in winter with frozen fruit. I used coconut sugar instead of brown and added some cardamom in there as well. I halved the amount of hemp seeds to make it more kid friendly, however, even with maple syrup on top, my kiddos still didn’t really loke this, so when I make it for myself I will use the actual amount! Thank you!5 stars

  2. Christina says

    If I use canned peaches, do I drain the juice??
    p.s. I found the answer to my previous question by reading the rest of the article. oops. LOL! I just got so excited at the prospect of freezing the peaches, I had to ask the question.

  3. Christina says

    Can I ask, when you froze the peaches that you cut in half and brushed with the lemon mixture, did you peel them, too? Just wondering. I helped my sister can a ton of peaches this year and was thinking she might like to freeze some next year. 😊

  4. Lisa M says

    Delicious and perfect for a quick breakfast today!
    Sweet enough to make it a treat, healthy ingredients make it nutritious and to keep down the guilt!
    Switched up some ingredients for what was on hand: a few fresh peaches and a handful of blueberries, oats, wheat germ and some slivered almonds.
    Thanks again for a terrific recipe- everyone ate some before work today and it’s all gone! It’s a keeper🙂5 stars

  5. Brooke Kleeberger says

    Has anyone tried this with frozen peaches? If so, how many cups and would you thaw them first?

    • Heather says

      I used frozen peaches. It was 4 or 5 cups.
      I liked it. The topping doesnt stay together and its not at ll sweet. I like the earthy flavor and texture but I dont think its something most would like.5 stars

  6. Linda says

    Love this recipe. I usually don’t have hemp hearts or flaxseed in my pantry, but I sub in whatever nuts, seeds or grain I think might work and it turns out great. Always use oats though. My pantry always has a variety of oats. I usually eat this with some greek yogurt but my husband eats it plain.5 stars

  7. Stephanie L says

    This turned out great!
    Here are the changes I made:
    – added 2 handfuls of blueberries on top of the peaches. I used about 5 peaches instead of 7.
    – I didn’t have hemp hearts so used a little more flax seed and added in chia seeds.
    – added a scoop of vanilla protein powder
    – used 1tsp of cinnamon instead of 1/2

    Served it warm over plain Greek yogurt….turned out awesome.5 stars

  8. Becky says

    Excellent. I subbed in a apple (1) because I didn’t have enough peaches (2). The apples needed a longer baking time. Left out hemp hearts. Still fantastic. First time on your blog was a success!5 stars

  9. Emily says

    This recipe is absolutely delicious! I didn’t have hemp so I used pecans and walnuts that were crushed. I didn’t measure the brown sugar but just sprinkled some in the batter. I baked it in my pampered chef stoneware. The peach juices and crumble made this the perfect dish!5 stars

  10. Emily says

    Love this recipe! I use whatever fruit I have on hand. Sometimes it’s canned fruit, as living in Outback Australia fresh at a reasonable price is hard to come by. Also don’t use hemp hearts.
    Its a winner at our breakfast table. Thank you ????

  11. Gil Livesay says

    Will you write a note saying it’s ok to have this for breakfast?

  12. mrkwkkrn says

    Can you make this without hemp hearts? How would you modify the recipe to do so?

  13. The Kitchen Magpie says

    Also Ross Bellwood I eat mushroom soup from the can happily, so foodie I’m not really….. 😉

  14. Ross Bellwood says

    Magpie, it must be very difficult being a Foodie and having to eat a low grade Hotel meal?

    • The Kitchen Magpie says

      Ha! No, just kinda gross.I grabbed containers of fruit for the road. I think their eggs are powdered eggs……

  15. The Kitchen Magpie says

    I quite like Salt Lake, I enjoy it every time we are there!

  16. Mary-Anne Bureyko Reid says

    Enjoy Your trip to Salt Lake City. My sister-in-law and her hubby live there.

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