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Raspberry Granola Breakfast Bowls with yoghurt, granola, peach puree & fresh raspberries
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Peach Melba & Raspberry Granola Breakfast Bowls

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.
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Breakfast
Cuisine: Worldwide
Servings: 4


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


1. Once the granola is made you can prepare the breakfast bowls within 5-10 minutes, making them great for weekdays as well as weekends. 2. If you cannot find Greek Style Vanilla Yoghurt you can make your own. Take a 500g pot of Greek Style Yoghurt (full-fat but not sweetened). Add 1 tsp vanilla bean paste and 1 tbsp agave syrup. Mix until thoroughly combined.