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Justine Hays is a Registered Dietitian and as such, is trained in putting nutrition science concepts into practical lifestyle changes. Opinions are only those of the author. 

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  • Justine Hays

Crunchy Ginger Peach Breakfast Bake

Peach season is in full swing in Western New York and it's my favorite fruit season. If I could, I would eat peaches for breakfast, lunch, and dinner. I enjoy eating them raw, baked into a pie or crumble, or preserving them into jam, but I wanted something a little different last week while planning out my breakfasts for the week.



Hm... How many peaches is too many peaches?

I have found tons of recipes from Chocolate Covered Katie and she came through with a peach breakfast bake. With a few tweaks here and there to suit my own preferences, it was a healthy, make ahead, breakfast win.


I love the use of shredded wheat in this bake. Normally, I top a crisp with oatmeal, sugar and butter. The oats are a whole grain which provide important soluble dietary fiber. If you swap the oats for shredded wheat not only do you get a pleasant, crunchy texture but you get a boost of insoluble fiber, as well. Pair the insoluble fiber from the whole shredded wheat with the soluble fiber (fruit pectin) from the peaches and you have a dish that is loaded with fiber. Topped with the protein rich Greek yogurt, it will satisfy your sweet tooth and keep you feeling satisfied hours later!



Serves 6

4 1/2 cups of peeled, sliced, fresh peaches

1/2 tbsp lemon juice

1/2 tbsp cornstarch (optional depending on the juiciness of your peaches)

1" grated fresh ginger (or 1/2 tsp dried)

2 cups unsweetened shredded wheat cereal (crushed)

1/2 cup sugar

4 tbsp melted butter/coconut oil

Pinch of salt

2 cups of plain Greek yogurt


Preheat your oven to 350 F. Spray a 8 x 11 pan with non stick spray or give it a swipe of butter. Mix peaches, lemon juice, cornstarch, ginger, and 1/4 cup of sugar right in the baking dish. Let it sit while you crush the shredded wheat cereal (this is a great way to get kids involved, too!). When crushed to your liking, mix the crushed cereal with the melted butter and remaining sugar. Sprinkle it over the peaches and bake for about 45 minutes or until the peaches are bubbly and tender.




Let cool slightly and top with a heaping dollop of Greek yogurt. If you are making this ahead, let it cool and put it in the fridge within two hours. I find it delicious both cold and warmed up so enjoy your leftovers anyway you like.


Yum! Now go ahead and get all the peaches you can before the season is over!

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