Grilled peaches are one of summer’s tastiest treats. Paired here with a healthy amaranth and millet granola, they are easy to prepare and can also be stored overnight for a filling whole grain breakfast.
For the Granola
- 0.66 cup oats
- ¼ cup uncooked amaranth
- ¼ cup uncooked millet
- ¾ cup almonds, chopped
- 0.33 cup pumpkin seeds
- 1 tbsp virgin coconut oil
- 2 tbsp maple syrup
- ½ tsp vanilla extract
- ½ tsp ground cinnamon
- ½ tsp sea salt
For a Gluten-free Option
- use gluten-free oats
How to Make It
- Preheat the oven to 350°F (180°C). For the granola, place all the ingredients in a large bowl and toss to combine. Spread the mixture evenly in a baking tray and place in the oven. Bake the granola for 10–15 minutes or until the oats and nuts are lightly browned. Remove from the heat and leave to cool.
- Meanwhile, set the broiler at its medium setting. Brush the peach skins with the oil and place under the broiler for 2–3 minutes, on each side, until tender. Remove from the heat. Place the grilled peaches in serving dishes, then top with a scoop of vanilla ice cream, and some of the granola. Serve immediately.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 630 kcal Calories from Fat: 315 kcal |
|
% Daily Value*
|
| Total Fat 35 g 100% |
Saturated Fat 10 g 50% |
Trans Fat 0.0 g |
Sodium 0.4 mg 0% |
carbohydrates 60 g 46% |
Dietary Fiber 6 g 16% |
Sugars 26 g 29% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |