I know, right?
Juuust look at all that goo.
In my produce fantasy, ripe drippy peaches and sweet tart cherries would be available year-round, but what is real is that they have one foot out the door. For this reason, I’ve been eating them, roasting them, grilling them, freezing them, cheesecake-ing them, etc.ing, like crazy in order to get my fill.
A few leisurely Saturday mornings ago, I was flipping through the July Cooking Light and spotted this recipe for Roasted Plum Breakfast Parfaits. In that very moment, I was too disheveled, bespectacled, under-caffeinated, and morning hair-ed to go to the grocery. So instead, I utilized what was already in my icebox, which were – you guessed it – peaches, cherries, and walnuts. I threw them in the oven with some coconut oil, roasted ‘em off, waited for them to cool, then stuck them in a glass with yourt (lately, Siggi’s Icelandic-style vanilla yogurt has been my fave). With a drizzle of honey. Dreams do come true.
All put together, these parfaits were a joy to consume. It’s as though you’re eating dessert for breakfast with sweet, tangy, creamy, crunchy decadent flavors, but it’s oh so healthful. You can use your yogurt of choice – lemon or strawberry, anyone? Plain’s great, too! You can even top with homemade or store-bought granola for some extra fiber.
Roasted drippy peaches, tart n sweet cherries, creamy thick yogurt, crunchy nutty roasted walnuts? Steezy McSteeze with a side of hella goodness. This idea of a decontsructed smoothie – parfait style – could easily replace my same ol’, same ol’ banana-blueberry-almond milk smoothie. Since we’re taking parfaits and figs are coming into season, I’m also jonesing to make this Roasted Fig and Walnut Parfait I showed you a couple of years back.
Roasted Peach, Cherry, and Walnut Yogurt Parfaits
- 2 large ripe peaches pitted and chopped into sixths, but firm
- 1 tablespoon coconut oil melted
- 3-3/4 cups Vanilla Greek Yogurt* 30 ounces
- 1 cup walnuts roasted
- Preheat the oven to 400 degrees F.
- Place the cherries in a small casserole dish, along with 1 tablespoon of coconut oil, and one tablespoon of coconut sugar. Toss ingredients together until coated
- Add the peaches to a separate casserole dish and drizzle with coconut oil. Stir to be sure all sides of peach slices are coated in oil
- Roast the cherries and the peaches for 20 to 25 minutes, stirring once half-way through. The peaches may need slightly longer than the cherries.
- About 10 minutes before the fruit is finished roasting, spread the walnuts on a baking sheet and roast for 5 to 8 minutes, or until golden and crispy.
- Remove the fruit and nuts from the oven and allow everything to cool to room temperature. If desired, chill fruit in the refrigerator until completely cold.
- Prepare the parfaits by adding alternating layers of yogurt (I used about 5 ounces of yogurt per parfait), roasted peaches, roasted cherries, and roasted walnuts to a glass. Serve with a drizzle of honey and enjoy.