Baked granola-stuffed peaches

May 23, 2016 at 2:46 pm (Recipes) (, , , , )

Slow-baking does wonders for stone fruit.  Intensifying the sweetness of slightly tart peaches and plums and rendering juices into jam-like syrup, it’s an easy way to make a healthy dessert that needs little else.  Staying with the healthy theme, nutty granola makes a lovely, crunchy stuffing.  The base recipe is entirely sugar-free, with coconut and cinnamon imparting subtle sweetness to the mixture – which means it’s totally ok to serve this with some creamy vanilla ice cream.

This post is part of the monthly link-up party, Our Growing Edge. The event aims to connect food bloggers and inspire us to try new things. This month is hosted by Joana at My Gut Feeling.  For more information about these events and how to join, check out


Baked Granola Peaches

Ingredients (serves 4)

  • 4 small yellow peaches, halved and stones removed
  • 1/2 cup mixed nuts, roughly chopped
  • 1/2 cup unsweetened coconut flakes
  • 2 tbs pumpkin seeds
  • 1 tbs sunflower seeds
  • 5 tbs coconut oil, melted
  • 1 tsp ground cinnamon
  • optional : 1 tsp honey, warmed
  • optional : brown sugar for sprinkling
  • optional : cream, whipped cream, yoghurt or ice cream for serving

Baked Granola Peaches 2


  1. Pre-heat the oven to 350degF / 175degC.
  2. For the granola, combine 1 tbs coconut oil, nuts, coconut flakes, seeds, cinnamon and, if using, honey in a small mixing bowl.
  3. Place 1 tbs coconut oil into each of 4 baking dishes, large enough to hold 2 peach halves*.  Place 2 peach halves, cut side up, into each dish.  Spoon the granola mixture into the peach cavities and sprinkle with brown sugar, if using.  Bake for 40mins until the peaches are tender and the granola is nicely browned, basting occasionally with the coconut oil.
  4. Remove from oven and cool for 5mins before serving.  These are great as is, or topped with cream, whipped cream, yoghurt or ice cream for something more indulgent.

*Alternatively, arrange the peaches into one large baking dish, oiled with 4 tbs coconut oil.








  1. Bunny Eats Design said,

    These look great! Love the idea of serving them hot with cold ice cream.

    This post would make a great addition to Our Growing Edge, a monthly blog link up just for new food adventures. It’s a fun way to share your new food experiences with other foodies. This month’s theme is ALLERGY FRIENDLY RECIPES which includes gluten/dairy/nut free recipes.

    More info including how to submit your link here:

  2. pinkiebag said,

    Oh what a fab idea for dessert. I would top mine with a little coconut cream. Delicious. Thanks for sharing, Chloe.

  3. 23 Allergy-Friendly Recipes - My Gut Feeling said,

    […] be Damned (GF, DF & EF options) Banana Oatmeal Cookies by Andrea Bradley (GF, DF, GRF) Baked Granola-Stuffed Peaches by Egg Tarts and Apple Pie (GF, DF, V, SF) Backberry Lemonade Chia Pudding by The Gluten Free […]

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