Fresh peaches have nothing on grilled peaches! Cooking them over medium-high heat enhances their flavor and sweetness while adding an earthy char and lovely warmth. When served with homemade granola, they can be equally delightful as breakfast or dessert.
Total Time: 60 minutes
Yields: Approximately 6 cups of granola
- 3 cups old fashioned oats (do not use quick oats)
- 1.5 cups mix of your favorite nuts (pecans, walnuts, cashews, almonds, pistachio, macadamia, etc.)
- 1 cup seeds (pumpkin, sesame, sunflower)
- 1/2 cup of coconut shreds
- 1 teaspoon salt
- 1-2 teaspoons cinnamon
- Orange zest (optional), about 4 tablespoons
- 2 egg whites, whisked
- ½ cup honey or maple syrup (you can add more if you like it sweeter)
- ½ cup Chosen Foods Organic Avocado, Coconut, & Safflower Oil
- ¼ cup whole chia seeds or ground flax seeds
- 2 teaspoons vanilla extract
- Preheat the oven to 300°F.
- Mix dry ingredients in a bowl.
- Whisk wet ingredients together (with chia or flax) and let sit for 5 minutes to thicken. Then, combine well with the dry ingredients.
- Use parchment paper to line a rimmed baking sheet. Spread the granola mixture in one thin layer, making sure the it's not too thick. If it is, use 2 baking sheets.
- Bake granola for about 40-50 minutes total, stirring halfway through. Cook until golden brown.
- Let cool completely on the baking sheet (this helps make it clump together).
- 3 ripe peaches, cut in half with pits removed
- Chosen Foods Organic Avocado, Coconut, & Safflower Oil Spray
- Heat a cast pan over medium heat.
- Spray with oil to thinly cover the pan.
- Place peaches skin side up on the pan.
- Cook for 7-10 minutes, or until soft, flipping halfway through.
- Serve grilled peaches over your choice of dairy or non-dairy ice cream, yogurt, or chia pudding.
- Store any leftover granola in an airtight container and enjoy within one week.
- Leftover peaches should be stored in the fridge and used within two days. Enjoy as recommended in the recipe, on salads, or in salsas.
All recipes adapted from The Mexican Keto Cookbook. Copyright © 2019 by Torie Borrelli. Published by Ten Speed Press, an imprint of Penguin Random House LLC.