Dessert for Breakfast

My standard, eaten-at-my-desk, weekday breakfast is one of two combinations: whole wheat toast with peanut butter, or yogurt with cereal or granola and (often) Craisins. Or it was, until I discovered this Peach Breakfast Bake via Pinterest yesterday.

It looked easy enough to prepare, healthy enough to pass as the most important meal of the day, and I happened to have a ripe peach at home. Voila! A special Friday breakfast, made ahead of time, and reheated in the office kitchen.

This really does taste enough like luscious fruit cobbler to satisfy an early morning dessert craving (don't judge - it's not chocolate). Peaches may not be in season for much longer, but I'm certain that this would work well with apples or various other types of fruit.

I consumed about a third of the portion shown above, and am already anticipating next Monday at 9 AM to have another round. Well, anticipating may be a strong word, but my new favorite breakfast will certainly take the edge off of any work day morning.

Peach Breakfast Bake (adapted from Chocolate-Covered Katie)

(Serves 2-3)

• 1 1/4 cups sliced peaches
• 1/4 tbsp lemon juice
• 1/4 tbsp cornstarch
• 1/4 tsp cinnamon
• 3/8 cup shredded wheat, crushed (I used the Trader Joe's version)
• 1 tbsp plus 1 tsp brown sugar
• 1 tbsp applesauce (For a more buttery taste, replace this with an extra tbsp of the margarine)
• small amount of vegetable oil, if desired
• 1/8 tsp salt 
• yogurt for serving

Preheat oven to 350F. Mix the peaches, lemon, cornstarch, cinnamon, 1/2 the salt, and 1/2 the sugar in small oven-proof serving dish. Let the mixture rest for ten minutes. 

Meanwhile, stir the crushed cereal, remaining sugar, remaining salt, and applesauce in a bowl until well-blended. If it seems to be dry, pour in a small amount of vegetable oil. Top the peaches with the cereal mixture, and bake for 20-30 minutes.