The Easy Breakfast Peach Crisp Your Kids Will Sit Quietly and Eat Without Fighting Ever
No chia seeds? Substitute wheat germ. Or flax seeds. Or just leave it out! Also, if you’re in a hurry, use either brown sugar or maple syrup for both the topping and fruit.
Ingredients
Scale
- 1/4 cup coconut oil
- 2 tablespoons cinnamon
- 1/2 cup applesauce (I use 1 of the little snack containers)
- 2 tablespoons brown sugar (2 for the topping)
- 2 teaspoons chia seeds
- 2 teaspoons ground flaxseed
- 1/2 cup almonds, cut coarsely
- 2 cups oats
- 4–6 peaches, sliced but not necessary to peel
- 2 tablespoons maple syrup
Instructions
- Preheat oven to 350 degrees F.
- In a mixing bowl, combine peaches and 1 tablespoon of either sugar or maple syrup.
- Prepare a pie dish or skillet with a quick smear of coconut oil.
- Pour the peaches from the mixing bowl to the skillet.
- Use the now empty mixing bowl, to combine everything else. Use your hands to sprinkle clumps of the oatmeal mixture on top of the fruit.
- Bake for 50 minutes.
- For more color as needed, broil for the final 2 minutes of cooking time.
- Store overnight on a counter, covered in foil. Reheat at 300 degrees (covered) for about 20 minutes.