I can just feel the days of fresh peaches lining the grocery store rows slipping away, and I’m holding on with all my might. Don’t leave me, little guys!! But try as I may, they’re going, and I know this just might be my last awesome-peach hurrah of the summer. I’m trying to be cool about it. (Cue dramatic sobbing.)
For today’s peach recipe, I wanted something elegant and simple that didn’t involve turning on my oven (oh, the joys of having no air conditioning in the hottest summer the Bay Area has seen like, EVER). I haven’t had time to do much cooking lately due to lots of fun weekend trips, and I just wanted something to celebrate my favorite summer fruit while I still can. Cuz guys, news flash: Labor Day weekend is mere weeks away, and with that comes football and Fall and PUMPKIN (!!!). Here in Berkeley we don’t get too much of a weather season change, but I am feeling the beginnings of a fall vibe already, as students trickle back to campus, the days get a little shorter, and everything feels just a little bit more serious. Don’t get me wrong – Fall is my absolute favorite season, no matter where in the world I am – but there is something a little bit magical about these last few lazy, sleepy summer weeks that is so enticing to me.
And what better to celebrate these lazy weeks than with a super simple, glorious peachy breakfast? These grilled peach and pistachio stovetop granola breakfast bowls are basically my ideal summer breakfast. Thick plain Greek yogurt is topped with fresh, perfect summer peaches that have been brushed with maple syrup and grilled up in butter. The grilling makes the peaches so soft and concentrates their sweetness in the most perfect way, and it takes mere minutes for a total flavor transformation. Then we add my new favorite thing – insanely simple, super quick stovetop granola. The version I whipped up for this breakfast bowl was studded with pistachios, shredded coconut, and my favorite big fat dried cherries, and the flavor was spot-freakin-on with the maple grilled peaches. Drizzle the whole thing with a little more maple syrup, mix it all up, and you have the best crunchy, creamy, sweet, and fruity breakfast treat you could ever ask for. It’s simple, incredibly loaded with flavor, and just general lazy-summer-morning perfection. Do up these last few weeks (days??) of fresh peach season with these breakfast bowl beauties!!
- 2 ripe but still firm peaches, pitted and halved
- Maple syrup
- 2 tbsp. unsalted butter
- 2 cups plain Greek yogurt
- ½ cup Pistachio Stovetop Granola, recipe below
- 2 cups old-fashioned oats
- ½ cup shelled roasted pistachios
- Pinch of kosher salt
- 1 tbsp. coconut oil
- 3 tbsp. maple syrup
- 1 tsp. vanilla
- ½ cup dried cherries
- ¼ cup toasted shredded coconut
- First, make the granola. Add the oats, pistachios, and salt to a large skillet and cook over medium heat, stirring constantly, until the oats are lightly browned and toasty. Remove from the heat, drizzle with coconut oil, maple syrup, and vanilla, and stir all together to combine. Return to the heat for another minute or so until everything is heated through and combined. Remove from the heat and set aside to cool. Once cool to room temperature, stir in the toasted coconut and dried cherries.
- Next, make the grilled peaches. Pour a little bit of maple syrup in a bowl and brush lightly on the cut side of the peaches. Next, preheat a grill pan over medium-low heat. Melt the butter in the pan. Once the butter is melted, add the peaches, halved-side down, and allow to cook for a few minutes, until grill marks start to appear. Make sure to rotate the peaches once the grill marks start to appear to get nice cross marks if you want to make it look pretty! Allow the peaches to cool to room temperature and then slice into wedges.
- To serve, spoon 1 cup yogurt into each of two bowls. Top each with ¼ cup granola and 1 sliced peach. Drizzle with a little more maple syrup and enjoy immediately!
- Store leftover granola in an airtight container at room temperature. It will keep for about 2 weeks!
Grilled peaches adapted from The Pioneer Woman and stovetop granola loosely adapted from The Kitchn.
Looking for more peach inspiration?
Fresh Peach Cake with Bourbon Vanilla Whipped Cream
