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!
- 7 peaches washed pitted and sliced
- 1 1/2 cups oats
- 1/2 cup hemp hearts
- 2 tbsp ground flax seed
- 3 tbsp brown sugar
- 5 tbsp salted butter
- 1/2 tsp 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.