Peaches are a quintessential sign of summer. They are the “eat over the sink” kind of fruit with the sweet juices dribbling down your chin. If you happen to be overloaded with peaches, especially ones that are on the firm side, consider grilling them and making a healthy stone fruit-centered dessert or even breakfast. This is a great option when you already have the hot grill going for dinner. These peaches cook up in 4 minutes a side and are a delicious compliment to a meal. No outdoor grill? No problem. A grill pan works just as well.
Sure, you can serve these peaches with ice cream, but for a healthier take, consider creamy honey cinnamon yogurt. I used siggi’s plain skyr and drizzled in a touch of honey and mixed in some cinnamon. I lean on siggi’s for my recipes because it is thicker, creamier, and has higher amounts of protein than other greek-style yogurts on the market. Siggi’s also contains no added sugar and is made with simple ingredients with lots of flavor. For the ultimate contrast of textures, serve the peaches with crunchy, super clumpy, nutty granola.
August is the prime time to enjoy these fuzzy orbs full of juicy flavor. Peaches are loaded with beneficial antioxidants and powerful nutrients and are particularly potent in Vitamins A and C. Vitamin A is necessary for night vision and skin reproduction as well as helping with bone development and the synthesis of growth hormones. Vitamin C, which is most often touted for its antioxidant powers, also assists with wound healing, prevents infections, and aids in the production of collagen. All excellent reasons to enjoy this seasonal treat!
Grilled Peaches with Honey Cinnamon Yogurt and Granola
To make the granola extra clumpy, resist stirring while cooking. Use barley malt or brown rice syrup as one of your sweeteners to optimize large clumps.
3 cups old fashioned oats
1/4 cup pepitas
1/2 cup almonds, chopped
1 cup unsweetened coconut flakes
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon sea salt
1/2 cup maple syrup
1/2 cup olive oil
1/2 cup barley malt or brown rice syrup
Preheat oven to 300 degrees F. Line a large sheet tray with parchment paper.
In a large bowl toss together the oats, pepitas, almonds, coconut flakes, cinnamon, nutmeg, and sea salt. In a small bowl whisk together the maple syrup, olive oil, and barley malt or brown rice syrup. Pour wet mixture into dry and mix well.
Transfer the granola to the parchment paper. Spread out evenly and flatten with the back of a wooden spoon or spatula.
Bake for 30 to 35 minutes, rotating halfway through cooking. Remove from oven and let cool. Break into large clusters. Store in an airtight container for 2 weeks.
Honey Cinnamon Yogurt
1 cup 4% whole-milk siggi’s
1/8 teaspoon cinnamon
1 teaspoon honey
In a small bowl combine all the ingredients until well blended.
4 firm peaches
1 tablespoon avocado oil
Heat a gas grill to medium heat. If you are using charcoal, cook peaches after you prepared other items. For a grill pan, set to medium heat.
Cut the peaches in half and remove the pit. Brush with avocado oil.
Grill cut-side down over medium heat for 4 minutes a side. Flip and cook for another 4 minutes until peaches are soft and slightly charred.
To serve, place two halves of a peach in a bowl. Top with a scoop of yogurt and some granola clumps.
This post was created in partnership with siggi’s.