Grilled Peach Parfait with Cinnamon Maple Granola
Charred peaches, cinnamon maple granola, and thick yogurt layered into a parfait that's just as good as breakfast as it is dessert. The granola makes extra, and you'll want it.
Equipment
- Grill pan or outdoor grill
- Baking sheet
- Parchment paper
- 2 glass jars or serving glasses
Ingredients
For the granola:
- 1 ½ cups 135g rolled oats (gluten-free if needed)
- ½ cup 60g pecans, roughly chopped
- ½ cup 60g walnuts, roughly chopped
- 2 tbsp 20g chia seeds
- 1 tsp ground cinnamon
- ¼ cup 60ml maple syrup
- 2 tbsp 30ml neutral oil
- ¼ tsp salt
For the grilled peaches:
- 2 ripe peaches halved and pitted
- 1 tsp neutral oil
- 1 tbsp maple syrup for drizzling
For assembly:
- 1 ½ cups 360g plain thick yogurt (Greek or coconut)
- Extra maple syrup or honey for drizzling
Instructions
- Preheat oven to 325°F (165°C). Line a baking sheet with parchment.
- In a bowl, toss oats, pecans, walnuts, chia seeds, and cinnamon together. Add maple syrup, oil, and salt, and stir until every bit of oats is coated.
- Spread the mixture in an even layer on the baking sheet. Bake for 18–20 minutes, stirring once halfway through, until golden and fragrant. Let cool completely on the pan, as it'll crisp up as it sits.
- While the granola bakes, heat a grill pan or grill over medium-high heat. Brush the cut sides of the peach halves with oil.
- Grill peaches cut-side down for 3–4 minutes, until deep char marks form and they start to soften. Flip and grill another 1–2 minutes on the skin side.
- Remove peaches from heat, let cool slightly, then chop into rough chunks. Toss with 1 tbsp maple syrup while still warm.
- Layer yogurt, granola, and grilled peaches into jars or glasses. Repeat layers until you reach the top, finishing with peaches and a scattering of granola.
- Finish with a drizzle of maple syrup or honey. Serve right away.
Notes
Granola stores in an airtight container at room temp for up to 2 weeks; make a double batch, you'll use it on everything.
No grill or grill pan? A hot cast iron skillet works fine, you'll just get less defined char marks and more caramelization, which honestly isn't a downgrade.
Swap the pecans and walnuts for any nut or seed you've got, as almonds and pepitas both work here too.
For a vegan version, use a thick coconut or oat milk yogurt.
Peaches a little underripe? Grilling will soften them up and concentrate the sugars, so don't stress about picking the perfect one.
Assemble just before serving, as the granola loses its crunch if it sits in the yogurt too long.
No grill or grill pan? A hot cast iron skillet works fine, you'll just get less defined char marks and more caramelization, which honestly isn't a downgrade.
Swap the pecans and walnuts for any nut or seed you've got, as almonds and pepitas both work here too.
For a vegan version, use a thick coconut or oat milk yogurt.
Peaches a little underripe? Grilling will soften them up and concentrate the sugars, so don't stress about picking the perfect one.
Assemble just before serving, as the granola loses its crunch if it sits in the yogurt too long.