Make these Mini Peach Parfaits for breakfast, snack or even entertaining. These are made using fresh peaches and I’m sharing how to soak the peaches first.
Our Mini Peach Parfaits are made with 3 ingredients; Peaches, Yogurt and Granola.
Living in Georgia has it’s advantages when it comes to farm fresh produce and peaches are no exception. Peach season is a big deal here. All self respecting southern cooks know how to make a good old fashioned homemade peach cobbler. We also know how to soak peaches to make them sweet and tender for use in most any peach recipe.
It’s Farmers Market Week on the blog and that means after you read this recipe, you should scroll all the way down where you will find more Farm to Table recipes shared by my fellow foodie blogger friends.
Disclaimer: I am not a doctor and I am not giving you any health advice, only sharing what works for me including information I have found on the internet and apply in my own life.
BENEFITS TO EATING YOGURT
There are many claims of health benefits related to eating yogurt. The truth is that you need to read the label on the brand and type you buy. Some of the benefits I have found are:
Promotes good gut health if it contains certain live bacteria
High calcium source
High protein source
If you are living a Vegan life and have given up meat but not dairy, this recipe is for you as it is a good source of protein.
BENEFITS OF EATING FRESH PEACHES
Peaches are a Superfood and we all know we need those. They are also a source of fiber and help with digestion and gut health. Peaches are also a source of antioxidants and contain some amounts of vitamins and minerals such as Vitamin A and Potassium. As a fruit with a high water content of more than 80%, they are a good way to help stay hydrated.
LET’S TALK ABOUT THE GRANOLA
We all want to believe granola is good for us. It simply must be since it’s made with oatmeal, right? All granola is not created equal which again is why we read the labels in the grocery store. The brand I am currently crushing on, this one, is loaded with whole grains. While we believe grains are good for us they are also loaded with carbs so keep that in mind.
My current favorite granola also has almonds, raisins, cranberries and pecans. Sounds yummy doesn’t it! That’s because it is yummy!
I’m getting more of my Calcium, Iron, Phosphorus, Magnesium, Zinc and Potassium. The downside is the carbs and added sugar so don’t get carried away.
HOW TO SOAK FRESH PEACHES
Watch the video to see how you prepare fresh peaches for a recipe. Not all peaches are sweet so we help them along just a little bit. You can prepare fresh peaches with the sugar soaking method for most any peach recipe. The amount of sugar you use depends on the amount of peaches you are soaking.
Generally speaking, we mostly just lightly cover the top of the peaches with sugar and then give them a stir before covering and refrigerating. They will make their own juicy syrup. Be sure to use that in your recipe too for more flavor. You can soak the peaches for a few hours or overnight. The longer they soak, the more tender and more juice you will have. I don’t soak peaches more than not to 24 hours.
Mini Peach Parfaits are really super easy to make and a delicious treat for a Brunch buffet, breakfast or an evening snack.
- 2 medium Fresh Peaches
- 1/2 Cup Plain Greek Yogurt
- 1/2 Cup Granola
- 1/2 Cup Sugar
- Peel the peaches and cut in half
- Remove the pit and cut the halves in half to make them more manageable.
- Cut away the hard center where the pit was
- Now slice the peaches into thin pieces
- Place the sliced peaches into a bowl.
- Cover the peaches with sugar and stir.
- Cover the bowl with plastic wrap and refrigerate overnight.
MAKING THE PARFAITS
Begin by adding 2 Tbsp. yogurt into the bottom of a small Mason Jar (4 oz.).
Top the yogurt with a few peaches including a little juice since the plain yogurt is not sweet.
Add 2 Tbsp. of granola on top of the Peaches
Serve and enjoy!
These can be make several hours in advance of your brunch or party without the granola. Store pre-made in the refrigerator. Add the granola when you are ready to serve or set out your buffet.
A nice little breakfast treat for a packed insulated lunch bag. Again, add the granola when you're ready to eat.
Thursday Farmer’s Market Week Recipes
- Blueberry Mug Cake by Cindy’s Recipes and Writings
- Dijon Pan Bagnat by A Kitchen Hoor’s Adventures
- Late Summer Trail Mix by The Freshman Cook
- Peach Breakfast Parfait by Intelligent Domestications
- Pecan Chocolate Chip Zucchini Bread by Kate’s Recipe Box
- Pickled Garlic Scapes by Culinary Adventures with Camilla
- Shrimp & Corn Salad with Chesapeake Seasoning by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Smoky Grilled Corn Salsa by Jolene’s Recipe Journal