Peach Melba & Raspberry Granola Breakfast Bowls make a deliciously different and healthy breakfast. Layers of vanilla yoghurt mingle with peach puree, crushed raspberries and raspberry & pistachio granola. Let’s get stuck in.
If, like me, you get a little tired of toast and cereal each morning, then you’ll welcome this healthy, fruity boost to your breakfast repertoire. Within these Peach Melba & Raspberry Granola Breakfast Bowls are layers of creamy vanilla yoghurt topped with peach puree, crushed raspberries and a delectable homemade raspberry & pistachio granola. This is one breakfast worth getting up for.
To say I’m excited to be sharing this recipe with you is a slight under-statement. I’ve actually bumped a marshmallow recipe out-of-the-way in favour of these Peach Melba & Raspberry Granola Breakfast Bowls. Yes, really. That’s how much I adore this breakfast combo right now.
Over the last month I’ve been shopping in small quantities, and frequently, at local farm shops to get the best of the fruit this summer. Peaches and raspberries are currently in prime season in the UK. In fact, our homegrown raspberries are having their best season to date.
For this reason, I felt it would be completely wrong of me to hold these Peach Melba & Raspberry Granola Breakfast Bowls back a week or so. There really is no better time to make this for breakfast.
The fact that this recipe is healthy and tastes like dessert and you can legitimately have it for breakfast without feeling remotely guilty is just one big juicy bonus.
For these Peach Melba & Raspberry Granola Breakfast Bowls you’ll need peaches that are nicely ripe and ready to eat. They should smell fragrant and give a little when you (very) gently squeeze them. About Food have a great guide to help you select the perfect peach.
Essentially, you’ll need peaches that are soft & ripe are juicy & extremely messy to eat. They do, however, make a great puree.
The recipe for the granola is interesting because it uses frozen raspberries and egg white. I actually expected to end up with a pile of mushy oats when I first made this.
Thankfully though, I’m able to report that this raspberry granola is not remotely soggy. Those raspberries break down to tint patches of the oats a lovely deep blush pink. And the flavour of the fruit really stands out, making this raspberry granola crisp, chunky & intensely fruity.
Served just with milk the raspberry granola is a morning treat in itself. However, the crunchy texture competes wonderfully well with the velvety soft yoghurt and fruit layers in these Peach Melba & Raspberry Granola Breakfast Bowls.
Hannah has declared it to be the best granola I’ve made so far. She assures me that it’s even better than the chocolate & cherry granola that I recently trialled.
Milly has begged for more tomorrow morning.
I think that is testament enough. Roll on breakfast time. I know what I’ll be serving up again.
Next time I will be sharing my recipe for Apple & Cinnamon Marshmallows with you. If you don’t want to miss out why not sign up for my email updates. You’ll receive all my recipes delivered straight to your inbox. Perfect.
Peach Melba & Raspberry Granola Breakfast Bowls
For the Raspberry Granola
- 3 tbsp Coconut oil
- 3 tbsp Maple syrup
- 1 tsp Vanilla bean paste
- 175 g/ 2 cups Jumbo porridge oats
- 100 g/ 1 scant cup Frozen raspberries
- 1 tbsp Linseeds
- 1 tbsp Pumpkin seeds
- 2 tbsp Chopped pistachio nuts
- 1 Egg white
For the Breakfast Bowls
- 2 Ripe peaches (or nectarines)
- 1/2 tsp Vanilla extract
- 200 g/ 1 2/3 cups Fresh raspberries
- 500 g/ 2 cups Greek Style Vanilla Yoghurt (I love Tim’s Dairy)
Make the granola
- Pre-heat the oven to 170°C/ 325°F/ GM3 and line a baking sheet with baking parchment
- Put the oats, linseeds, pumpkin seeds and pistachio nuts into a medium bowl
- Melt the coconut oil and maple syrup together then stir in the vanilla bean paste. Pour this mixture over the oats and stir well
- Chop the raspberries roughly and toss through the oats
- Whisk the egg white until very frothy. Stir through the oats and spread the granola out onto the baking sheet
- Baking for 45 minutes, turning every 10-15 minutes to ensure the oats cook evenly. The granola is cooked when the oats have turned a delicious golden brown and the raspberries have mainly dried out
- Leave on the tray to cool completely, then transfer to an airtight jar. The granola keeps for up to 1 week
- Make the breakfast Bowls
- Stone the peaches and blitz with a hand blender until pureed. Sieve if you want to remove the skin. Stir through the vanilla extract
- Put aside around 12 raspberries and crush the remainder in a bowl with the back of a fork
- To assemble, share half of the yoghurt between 4 bowls. Spoon half of the peach puree on top, followed by half of the crushed raspberries. Add a generous handful of granola to each bowl. Repeat the layers, finishing with another handful of granola. Garnish with the reserved raspberries. Serve immediately