Peaches and Cinnamon Granola with Yogurt Panna Cotta is a dreamy make-ahead breakfast! Make-ahead for entertaining, Mother’s Day, Valentine’s Day or anytime you need a special treat for breakfast!
This post is sponsored by California Cling Peaches. My Kitchen Love has been compensated monetarily. I only work with brands I love and cook with at home.
I’m over the post-holiday hump and looking forward to all the special one day celebrations coming up. Valentine’s Day is pretty much celebrating with a more elaborate meal and Mother’s Day I like to have brunch made for me. This Peaches and Cinnamon Granola with Yogurt Panna Cotta is a great dish for those special days or even a day where you want everything made ahead and a quick assembly.
Plus, peaches. How great is it that we find enjoy sweet, juicy, and delicious California cling peaches all year round thanks to canned peaches?! Often packed in their own juice and never containing preservatives, I’m thankful that summer ripe peaches are found year-round in the canned fruit aisle.
This recipe is an adaptation of a yogurt panna cotta I made awhile back. Here, the peaches are the star and any granola or oats/nuts can be the additional garnish, I loved the hit of cinnamon. It’s brings the dish back to a cozy time of year while still having bright fresh flavours.
I love the sweet peach addition in this One Pan Sausage, Peaches, and Potatoes, and canned peaches would work well there. They’d become a bit more sticky and the recipe wouldn’t need the jam. If it’s Friday and you’ve hit a wall for the week, canned California cling peaches would be SO good in this Spiked Peach Iced Tea.
Peach Yogurt Panna Cotta with Cinnamon Granola is a dreamy make ahead breakfast that is perfect for entertaining, Mother's Day, Valentine's Day or anytime you need a special treat for breakfast!
- 1 envelope (1/4 oz or 3 tbsp) unflavoured gelatin powder
- 1.5 cups heavy (whipping) cream, divided
- 1/3 cup granulated sugar
- 1 pinch kosher salt
- 2 cups (500 gr/17.6 oz) plain thick Greek yogurt
- 1 tsp vanilla extract
- 2 cans (15 oz. each) canned sliced peaches, drained*
- 1 cup rolled oats
- 1 tsp ground cinnamon
- 1 tbsp honey
- 1/4 cup whole or halved almonds
- 1 pinch sea salt
Sprinkle gelatin over 1/4 cup water in a small bowl and let soften for about 5 minutes.
Meanwhile, heat 1 cup of cream with sugar and salt in a small sauce pan, stirring, until sugar has dissolved. Remove from heat and stir in gelatin.
Whisk together yogurt and remaining 1/2 cup cream in a bowl. Whisk in gelatine mixture and vanilla. Divide among 8 serving dishes and refrigerate until set; at least 1 hour and up to over night.
Preheat oven to 350° F.
Spread oats on a baking sheet and bake for 10 minutes.
Add cinnamon, honey, almonds, and salt. Mix until well combined and return try to oven. Bake for 15-20 minutes more.
Allow to cool.
Top Yogurt Panna Cotta with Peaches and Cinnamon Granola.
* I saved the juice from the cans and used them in smoothies.
** Panna Cotta will keep in fridge for 2-3 days.
*** Granola will keep in fridge in an air tight container for up to 1 month, or for 1 week at room temperature.