Breakfast,  Desserts,  Vegetarian

Sea Salt & Peach Crisp

The combination of sea salt and peaches in this Sea Salt & Peach Crisp is to die for! I am not kidding.

This recipe is so far my favorite baked oatmeal combination.

Sprinkle the peaches with cinnamon and coconut flour – it will prevent the peaches from being too soggy, and cinnamon will give them a comforting taste. Don’t worry, if you don’t like cinnamon you can skip it.

This recipe will work great as a meal prep dish. It gives you 4 servings, which means breakfast for four days is made! It states fresh for a long time, so you don’t have to worry, it will go bad.

I have to say I like this baked version of oatmeal much better than the traditionally cooked oats. If you are not a fan of oatmeal, but you wanted to give it a try, baked oats are probably your best choice. The texture is a lot different, way better, in my opinion, and it tastes like a dessert! It will be also a great option for your kids, you might want to skip the salt tho or at least reduce the amount of salt in this recipe.

OTHER BREAKFAST IDEAS:

Artichoke – Bacon Egg Casserole
Samoa Baked Oatmeal
Spanish Omelette
Roasted Potatoes and Kale Hash with Eggs

Sea Salt & Peach Crisp

 

Yields4 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins

 1 cup oats
 3 peaches
 2 tsp sea salt
 1 tsp coconut flour
 ½ cup shredded coconu
 ¼ cup honey
  cup almonds
 ¼ tbsp coconut oil

1

Preheat the oven to 375 degrees.

2

Bring a large pot of water to a boil. Cut an “x” into the bottom of each peach, then place the peaches in the boiling water for a minute. Carefully remove the peaches one at a time with a big spoon, placing them in a large bowl of ice water. Pull the skin off each peach. (It will come off easily if the peaches are ripe.)

3

Slice the peaches into 1/4 inch thick sections, and place them in an oven-safe dish. Add the coconut flour and mix together.

4

In a medium-size bowl mix the oats, honey, coconut oil, shredded coconut, almonds, and sea salt. Top the peaches with the oat crumble.

5

Bake for 30-35 minutes or until the crumbles get slightly brown color.

Nutrition Facts

Servings 4


Amount Per Serving
Calories 268
% Daily Value *
Total Fat 9.6g15%
Saturated Fat 4.3g22%
Sodium 4.1mg1%
Total Carbohydrate 44.9g15%
Dietary Fiber 5.6g23%
Sugars 28.1g
Protein 5.5g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 1 cup oats
 3 peaches
 2 tsp sea salt
 1 tsp coconut flour
 ½ cup shredded coconu
 ¼ cup honey
  cup almonds
 ¼ tbsp coconut oil

Directions

1

Preheat the oven to 375 degrees.

2

Bring a large pot of water to a boil. Cut an “x” into the bottom of each peach, then place the peaches in the boiling water for a minute. Carefully remove the peaches one at a time with a big spoon, placing them in a large bowl of ice water. Pull the skin off each peach. (It will come off easily if the peaches are ripe.)

3

Slice the peaches into 1/4 inch thick sections, and place them in an oven-safe dish. Add the coconut flour and mix together.

4

In a medium-size bowl mix the oats, honey, coconut oil, shredded coconut, almonds, and sea salt. Top the peaches with the oat crumble.

5

Bake for 30-35 minutes or until the crumbles get slightly brown color.

Sea Salt & Peach Cobbler

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