Peach toast is the new trendy breakfast you have to try.
Could peach season be the best time of the year? Find a way to use peaches in different ways, starting with breakfast! The first meal of the day is ripe with opportunities to utilize this fall fruit.
Suzy Robertson shares three breakfast dishes to make with peaches. Use one cut in half as your vessel for a yummy yogurt bowl! Or, cut them up, cook them up, and serve on top of crispy bread for a tasty peach toast.
3 Fresh Peach Breakfast Recipes
Fresh Peach Granola Bowl
- 1/2 fresh peach
- Greek yogurt (plain or honey)
- Honey, if desired
Wash & cut peach in half. Remove the pit. Put the peach cut side up like a bowl.
Top with a heaping spoonful of greek yogurt. If using plain greek yogurt then drizzle with a little honey. Top with granola & enjoy!
Cinnamon Cottage Peach Toast
- 1 piece sourdough toast
- Cottage cheese or ricotta cheese
- 1/2 fresh peach, diced
- 1 tsp. coconut oil
- 1/2 tsp. cinnamon
- 1 tsp. brown sugar
Slice the peach into chunks (you can peel it if you would like, but I prefer to just wash it and use the skin for extra nutrients).
Over medium low heat, add coconut oil to a small saute pan. Once it is melted, add the fresh diced peaches, 1 tsp. brown sugar and 1/2 tsp. cinnamon. Let them saute for about 3-4 minutes until the sugar has caramelized and the peaches are soft.
Spread the toast with ricotta or cottage cheese & top with peaches. If it’s an extra special occasion and you want to make this dish over the top, drizzle a little melted cookie butter over the top! Sprinkle it with a little extra cinnamon and you have a masterpiece!
Fresh Blueberry “Almost” Whole Grain Pancakes with Peaches & Whipped Cream
- 1 c. “Almost” Whole grain pancake mix (see large batch recipe below)
- 1 c. milk
- 1 egg
- 1 tsp. oil
- Fresh blueberries
- Peaches, sliced
- Maple syrup (or one of your choice)
- Whipped Cream
“Almost” Whole Grain Pancake Mix
This makes a large dry pancake batch, just simply combine in a large air-tight container & use when wanted.
- 4 c. whole wheat flour (Spelt or Kamut)
- 4 c. unbleached all purpose flour
- 1/3 c. organic evaporated cane sugar
- 2 1/2 T. aluminum-free baking powder
- 4 t. baking soda
- 4 t. sea salt or Redmond’s real salt
Stir all ingredients to combine & dump into an air-tight container until ready for use.
When you’re ready to make pancakes or waffles, just follow these simple instructions:
In a small bowl, combine 1 c. milk, 1 egg, and 1 tsp. of oil and whisk to combine. (For waffles, add 1 Tbsp. oil)
Add 1 cup of dry pancake mix and whisk until just combined. Let sit for a couple minutes & then pour & cook until golden perfection!
If you want to add blueberries, just add them right after you pour the batter onto the hot skillet. Once the first side is done, flip & cook on the other side. If you’re cooking more than one batch, you may have to get a large wet paper towel and rub the skillet to clean off the cooked blueberries pieces that are left behind.
Top with fresh peaches, a little maple syrup (or favorite flavor of your choice) and some whipped cream & enjoy!!