Peach Breakfast Cobbler
It’s peach season here in Texas. There are peaches every where and while we have our fill of peaches now, I know that in just a month or so we will love the taste of fruit and need the convenience of a grab-and-go breakfast.
This peach breakfast cobbler is easy to make in a big batch, is super filling – packed with whole grains, low-sugar – and they freeze marvelously. Meaning you can make them now and eat them later.
Single Serving Fruit Cobbler
- 3 Large Peaches – diced, with the skin on. Keep all that good fiber!
- 3 Cups of uncooked Rolled Oats.
- 1/4 cup of Ground Flax Seed (or Chia Seeds). They are full of brain food omega-3s.
- 1/2 teaspoon of cinnamon
- 1/8 teaspoon of salt
- 2 Tablespoons of brown sugar (we usually skip it, but if you like it sweet you’ll enjoy this addition).
- Pats of butter.
Mix all the ingredients together. Fill each muffin tin (we used silicone cups to make clean-up a breeze) to the top with your peach fruit mix. Note: If you don’t have peaches you can replace this with any other fruit from bananas to apples and even berries or pineapple.
Add a pat of butter to the top of each muffin container and bake at 350 degrees for 40 minuets.
Once the cobblers have cooled, you can pop them out – we put them into freezer-safe ziplock baggies. And put them into the freezer. When it’s a busy morning, pop one into the microwave and reheat it till it is warm all the way through. Serve with milk.