Peach Breakfast Bake

By kayjayjohnson

Ingredients

• 2 1/2 cups sliced peaches
• 1/2 tbsp lemon juice
• 1/2 tbsp arrowroot (or cornstarch)
• 1/4 tsp cinnamon
• 3/4 cup shredded wheat, crushed (I used Post wheat-n-bran. You can try rice chex or crispies or flake cereal for a gluten-free version.)
• 2 tbsp brown sugar plus 1 packet nunaturals stevia (Or use 1/4 cup sugar.)
• 1 tbsp melted margarine or oil (I used Earth Balance. If you want a fat-free crisp, double the applesauce and omit the margarine.)
• 1 tbsp applesauce (For a more buttery taste, replace this with an extra tbsp of the margarine)
• 1/4 tsp salt (use only 1/8 tsp if using margarine)
• 1 container yogurt of choice

Details

Adapted from chocolatecoveredkatie.com

Preparation

Step 1

Preheat oven to 350F. Mix the peaches, lemon, arrowroot, cinnamon, 1/2 the salt, and 1/2 the sweetener in a bowl. Let sit for ten minutes. Meanwhile, stir the crushed cereal, remaining sweetener, remaining salt, melted margarine or oil, and applesauce in a bowl until well-blended. Spread the peach mixture in a small baking pan (such as a 4×7), and top with the cereal mixture. Bake for 45 minutes.