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.
Have you seen my chocolate orange granola parfaits?
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 an apple & cinnamon 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.
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.
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📖 Recipe
Peach Melba & Raspberry Granola Breakfast Bowls
Ingredients
For the Raspberry Granola
- 3 tablespoon Coconut oil
- 3 tablespoon Maple syrup
- 1 teaspoon Vanilla bean paste
- 175 g/ 2 cups Jumbo porridge oats
- 100 g/ 1 scant cup Frozen raspberries
- 1 tablespoon Linseeds
- 1 tablespoon Pumpkin seeds
- 2 tablespoon Chopped pistachio nuts
- 1 Egg white
For the Breakfast Bowls
- 2 Ripe peaches (or nectarines)
- ½ teaspoon Vanilla extract
- 200 g/ 1 ⅔ cups Fresh raspberries
- 500 g/ 2 cups Greek Style Vanilla Yoghurt (I love Tim’s Dairy)
Instructions
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
Renee
I love the idea of raspberrry and peach together! This recipe looks and sounds delicious, I’ll be making it for my next batch of granola!
Jane Saunders
Thanks Renee. Hope you enjoy it.
Erin @ Platings and Pairings
I think that peaches and raspberries together are a match made in heaven – Love this perfect breakfast option!!!
Jane Saunders
Thanks Erin!
Kathryn @ FoodieGirlChicago
I’m always looking for new options for breakfast and this sounds delicious! Thanks for sharing.
Jane Saunders
A pleasure, Kathryn. Enjoy…
Sarah
I live for breakfast bowls like this – lots of granola and fruity yogurt/smoothie. This looks so health & delicious – I want some!
Jane Saunders
Thanks Sarah. Sending you a virtual bowlful.
Judy@ImBoredLetsGo
I rarely eat breakfast but when I do I want something like this! Now, I have to go google what linseeds are, never heard of them (at least that name).
Jane Saunders
Hi Judy. They are sometimes called golden linseeds. If you can’t find them then just substitute your favourite seeds.
Olivia @ livforcake
The combo of peaches, raspberries, and yogurt sounds amazing! Just a tad bit better than plain old toast :).
Jane Saunders
Definitely, Olivia. Poor ol’ toast.
Jennifer Stewart
I love all the textures in this bowl! I can’t wait to fall asleep and wake up in the morning just so I can have this for breakfast! I might even make it for dessert! Thanks for sharing it on Saucy Saturdays!
Jane Saunders
Now that’s the best excuse for an early night – I’ll try that line on my family 🙂
Christine
That’s it! I’m making my own granola. Thanks for showing me the way…I thought it required special equipment! Lickable photos – as always.
Jane Saunders
If you’re like me, once you start making your own granola you won’t believe you ever didn’t do it… and you won’t be able to stop
Kathleen @ yummy crumble
this looks so good! I’m so bored with breakfast lately since I’ve been trying to eat better. I’m really excited to try this!
Jane Saunders
Yeah, I get stuck in the same breakfast rut. Tomorrow we’ll be using up the last of the granola then I’ll be making a new batch asap. Hope it’s a hit for you too, Kathleen
Bach @ Taste Chronicles
I have been having oatmeal almost every day lately for breakfast and this makes me want dive right in! I am going to give this a try!
Jane Saunders
Hope you enjoy it….