Peaches and Cinnamon Granola with Yogurt Panna Cotta
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!
Ingredients
Peaches and Vanilla Yogurt Panna Cotta:
- 1 envelope (1/4 oz or 3 tbsp) unflavoured gelatin powder
- 1 ½ cups heavy (whipping) cream, divided
- ⅓ 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*
Small Batch Cinnamon Granola:
- 1 cup rolled oats
- 1 tsp ground cinnamon
- 1 tbsp honey
- ¼ cup whole or halved almonds
- 1 pinch sea salt
Instructions
Peaches and Vanilla Yogurt Panna Cotta:
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Sprinkle gelatin over 1/4 cup water in a small bowl and let soften for about 5 minutes.
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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.
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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.
Small Batch Cinnamon Granola:
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Preheat oven to 350° F.
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Spread oats on a baking sheet and bake for 10 minutes.
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Add cinnamon, honey, almonds, and salt. Mix until well combined and return try to oven. Bake for 15-20 minutes more.
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Allow to cool.
Assembly:
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Top Yogurt Panna Cotta with Peaches and Cinnamon Granola.
Recipe Notes
* 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.