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.
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.
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.
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.
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.
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.)
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
- 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 8x8 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.
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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Comments & Recipe Tips Share a tip or comment!
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.
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. 😊
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🙂
Brooke Kleeberger says
Has anyone tried this with frozen peaches? If so, how many cups and would you thaw them first?
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.
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.
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.
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!
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!
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 ????
Gil Livesay says
Will you write a note saying it’s ok to have this for breakfast?
Can you make this without hemp hearts?
Can you make this without hemp hearts? How would you modify the recipe to do so?
The Kitchen Magpie says
Also Ross Bellwood I eat mushroom soup from the can happily, so foodie I’m not really….. 😉
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……
The Kitchen Magpie says
I quite like Salt Lake, I enjoy it every time we are there!
Mary-Anne Bureyko Reid says
Enjoy Your trip to Salt Lake City. My sister-in-law and her hubby live there.