Roasted Peaches & Baked Rawnola

I love a dessert that is healthy enough to have as breakfast, or I guess you could look at it as a breakfast yummy enough to have for dessert... either way, these roasted peaches topped with 'rawnola' are pretty special. To make it even more special, I like to add some whipped coconut milk & pecans. You can buy pre-made coconut whip cream or make it at home by whipping chilled full fat coconut milk.  

If you do try these out let me know, and if you take a photo tag me on instagram @bykindlykate #bykindlykate. 

Serves: 4

Difficulty: easy

FOR THIS RECIPE YOU WILL NEED

THE PEACHES:

  • 3 ripe peaches cut into thin slices
  • 1 tsp of brown or demerara sugar 

THE RAWNOLA:

  • 1/2 cup rolled oats 
  • 10-12 pitted dates 

OPTIONAL TOPPINGS:

  • 2 tbsp coconut whipped cream
  • 2 tbsp crushed pecans 

PREPARATION

  1. Preheat the oven to 375ºF and line two baking sheets with parchment paper.
  2. Spread the peach slices on the parchment paper and sprinkle with tsp of sugar. Bake in the oven for 15-20 until bubbling and slightly golden.
  3. Meanwhile, combine the oats and dates in a food processor or high speed blender until small clusters form. Spread the mixture out evenly on the remaining baking sheet and bake in the oven for 10-15 minutes. 
  4. Take the peaches & rawnola out of the oven, plate the peaches and top with rawnola, coconut whipped cream and peacans.

Kindly,