Breakfast · Warm fruit breakfasts
Honey Almond Granola Peach Skillet
A brief covered cook coaxes juice from ripe peaches, then an uncovered finish concentrates it. Honey almond granola stays out of the pan so its crisp pieces contrast with the warm fruit.
Jump to ingredients
- Yield
- 2 servings
- Prep
- 5 min
- Cook
- 8 min
- Total
- 13 min
Ingredients
3/4 cup honey almond granolaNature's Path: USDA Organic- 2 ripe peaches, sliced
- 1 teaspoon butter
- 2 tablespoons water
- 1/2 cup plain yogurt
Amounts above are for cooking. Products are sold in retail packages; pantry extras may be needed.
Method
Slice the peaches
Halve and pit the peaches, then cut into 1/2-inch wedges. Choose fruit that yields slightly when pressed, without mushy spots.
Start the skillet
Melt butter in a skillet over medium heat for about 30 seconds. Add peach slices and water, then cover and cook for 3 minutes.
Reduce the juices
Uncover and cook for 4 to 5 minutes, turning gently. Stop when a fork slides into the fruit and only a spoonful of glossy juice remains.
Build the bowls
Divide fruit between bowls and let cool for 1 minute so it is warm rather than fiercely steaming. Spoon yogurt beside it.
Finish with granola
Add the measured granola after the skillet is off the heat. Serve promptly so the almond clusters do not sit in the peach juices.
Kitchen tips
A wide skillet evaporates the peach liquid faster than a narrow saucepan.
If the peaches are firm, add another spoonful of water and cover a little longer before reducing the juices.
Substitutions
Use nectarines or thoroughly drained canned peaches in place of fresh peaches; canned fruit needs only warming.
For a dairy-free variation, use a labeled dairy-free yogurt and neutral oil in place of butter, checking the granola label too.
If avoiding gluten, choose a comparable granola explicitly labeled gluten-free and check the other ingredients; the original version is not certified here.
Storage
Refrigerate cooked fruit for up to 2 days; keep yogurt and granola separate.
Serving suggestions
Serve in shallow bowls so each spoonful can gather warm peach, yogurt and a little dry granola.
Make ahead
Cook the peaches up to 2 days ahead and refrigerate. Reheat gently, then add fresh yogurt and granola at serving time.
Allergen details
Contains: milk, tree nuts (almonds).
Check each product label for allergen details.
Shop the ingredients
Current retail packages for this recipe. Check quantities and labels before buying.
Add one of each available product. Pantry extras are not included.
- Nature's Path Organic Honey Almond Granola - 11 oz × 1 — $9.74
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Read recipe →Frequently asked questions
Should I peel the peaches?
Peeling is optional. Thin ripe skins soften in the skillet; remove thick skins if you prefer a smoother topping.
Can I cook the granola with the peaches?
It will absorb juice and soften. Keep it separate until the end if you want the intended crunchy finish.