Peach Breakfast Crisp

Breakfast at a Glance

• Prep Time: 15 minutes
• Planning Ahead: It takes about 1 hour start to finish (but is mainly hands off) so I make it all ahead of time to simply reheat in the morning
• Morning Effort: If you make it ahead, you just need to reheat (less than 1 minute in the microwave) and top with some yogurt
• Protein: 14g per serving (I like to serve it with Greek yogurt to up the protein)
• Fiber: 10g per serving

Nessy's Note

I consider myself a savory breakfast girl (these parmesan chickpea fried eggs are one of my all time favorite recipes!) but occasionally, I find myself craving something that tastes like dessert for my morning meal.

And though I do love chocolate (like this chocolate protein smoothie), I've always been a fruity dessert person. And fruit crisp happens to be my all time favorite dessert so it only made sense that I would turn it into breakfast.

Essentially, a fruit crisp isn't all that different from a yogurt and granola bowl with peaches. But serving it warm with soft baked peaches and a crisp topping just feels so much more worth getting out of bed for!

• Peaches- Since we don't add any sweetener to the base, I recommend using sweet, ripe peaches. I peeled the peaches but if you don't mind the extra texture, you can leave them on. Also, I haven't tested it but I suspect this would work just fine with thawed, frozen peaches as well!
  • Substitution: You could play around with using other stone fruits such as nectarines or apricots.
• Chia Seeds- These absorb the added water along with the juices from the peaches as they cook and thicken up the filling as well as adding extra fiber to the breakfast.
  • Substitution: You can use ground flax but I like using chia here better. Or you can also leave them out (reduce the added water in half if you go that route).
• Rolled Oats- I use large flake rolled oats as I prefer the texture (it makes for the best texture in chai spice granola too!) but quick oats can be used.
• Ground Flaxseed- This thickens the topping and adds additional fiber and plant points.
  • Substitution: Oat flour or almond flour could be used.
• Hemp Seeds- I add these for a little protein boost as well as additional variety.
  • Substitution: You can leave them out if preferred.
• Cinnamon- Adds some cozy flavor and I firmly believe it is an essential ingredient in a crisp recipe.
• Almond Butter- This is the main binder for the crumble topping (as it is the main binder in these blueberry breakfast cookies).
  • Substitution: Any nut or seed butter will work.
• Maple Syrup- This sweetens the crumble topping and works along with the nut butter to help with binding.
  • Substitution: Honey or another liquid sweetener of choice would work.
• Egg White- This is my secret ingredient in all of my homemade granola recipes where I use this to help it bind and to make it crunchy.
  • Substitution: You can leave this out but the crumble topping may be a bit crumblier.
• Salt- Just a pinch balances out the flavors.

My Notes for the Best Breakfast Peach Crisp

• Use ripe peaches. Since we don't add any sweetener to the fruit base, you want to use ripe, juicy peaches for the most flavor.
• Include egg white in the topping. Adding egg white to the topping helps to create a more clustery crumble topping.
• Make it ahead. This can be baked ahead of time and stored in the fridge or even frozen. Simply reheat portions in the microwave when you are ready to eat.
• Add some protein. On its own, this recipe is on the lower end for protein but it is delicious served with some Greek yogurt.

More Make Ahead Breakfast Recipes...

• Peanut Butter Baked Oatmeal
• Breakfast Berry Crisp
• Apple Breakfast Crisp