Bowls of creamy seasoning yoghurt, lidded with warm, luscious roasted peaches and a ponderous sprinkle of the foremost homemade maple granola - YES Satisfy. Tastes retributory equivalent peach crunchy - but it's a soft on the better back!
I've been disagreeable to cut rearwards on dessert/sugar intake a immature lately. Let me retributive say that I don't conceive I'll e'er provide up sweet - nooooo thank you. BUT I do think that sometimes I exaggerate it a less on the amount of edulcorate I put into my body and lately my body has been locution no impart you to that.
SO - I've been charmed recipes equal this! It's healthier/lighter than feeding an all-out delivery of pink maker or peach nippy, but there's enough sweetness and crackle to provide.
Ingredients
Homemade Maple Granola
- 1 and 1/2 cup oats
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- pinch of salt
- 1/2 cup shredded coconut Sweetened or unsweetened both work
- 1/3 cup chopped pecans
- 2 tbsp olive oil
- 1/3 cup maple syrup
- 1/2 tsp vanilla
- 2 tbsp almond butter
Roasted Peaches
- 3 medium peaches
- 3 tbsp sugar
- vanilla yogurt
Instructions
- Make the Granola: Preheat the oven to 325. Make the granola according to the directions found in the recipe here.
- Make the roasted peaches: While the granola bakes, slice your peaches. Toss with the sugar and let sit in the bowl for 10 minutes to bring out the juices. Line a baking sheet with parchment paper, and after the 10 minutes, evenly spread the peaches onto the baking sheet.
- When the granola is done, turn the oven up to 400 degrees. Once preheated, roast the peaches for 12-14 minutes, until juicy and tender when pierced with a fork.
- Assemble your bowls: Add yogurt to a bowl, top with the warm peaches and some of the granola. Enjoy!
- Store: Store leftover granola in an airtight container at room temp for up to two weeks. Store leftover peaches in an airtight container in the fridge for up to 3 days.
