My apologies to Jamie Lee Curtis...

So let's lay it out there.  Sometimes people need to be very diligent about their fiber intake, for whatever reason, otherwise things might become ... uncomfortable.  Like, more uncomfortable than this here conversation.  (Insert nervous laughter.)  I may or may not be able to sympathize with these people, many of whom are big fans of Jamie Lee Curtis.  Ahem.  However, much as some people may love Jamie Lee in theory, she does not necessarily work for everyone in practice, if you will; she is just too painfully good at her job.  (Oh my god, this is going downhill so rapidly.)

Anyway, this is all to say that I have been on the lookout for a tasty and high fiber breakfast, preferably with some protein too.  Once again, my sister, who is a much better cook than I, came to the rescue.  She told me that she had been making fruit crisps regularly, keeping them in the fridge, and scooping them over yogurt for breakfast parfaits.  I figured it was worth a shot, and oh my god, what a game changer.  It is delicious, filling, and, um, effective.  Who knew?

Peach Breakfast Crisp
(Adapted from the old school Betty Crocker Apple Crisp recipe.)

4-5 peaches (or fruit combination of choice), skin on (for peaches; I would peel apples) and thinly sliced
1/2 c whole wheat flour
3/4 c old-fashioned oats
1/3 c brown sugar
1/2 c toasted pecans (or nuts of choice), chopped
1 tsp cinnamon
1/2-1 tsp vanilla extract
1/4 c unsalted butter, softened (1/2 stick)
Additional cinnamon sugar (and possibly flour) for sprinkling

1.)  Preheat oven to 375.
2.)  Spray an 8x8 glass baking dish or pie plate with Pam.  Slice fruit and scatter in baking dish.  Sprinkle with the vanilla (I just kind of eyeball it) and additional cinnamon sugar.  If the fruit is very juicy, sprinkle with a little extra flour.
3.)  Toast some pecans.
4.)  In a separate bowl, combine the dry ingredients and use a pastry cutter to cut in the softened butter.  (The original recipe calls for more butter and sugar, but I tried to cut back here to keep this a somewhat reasonable breakfast food.)
5.)  Pour the topping over the peaches and pat it down. 
6.)  Place the baking dish on a foil lined baking sheet (it can spill over, esp. if using a pie plate) and bake at 375 for 45-60 minutes, until golden and bubbling.  Cool, cover, and refrigerate.

For breakfast, scoop a serving of greek yogurt into a bowl (I use Chobani non-fat plain) and top with a scoop of the chilled crisp.  Enjoy!

Nutrition Facts  (Alone and With 6 oz. Yogurt)
Calories:  230 and 330
Fat:  10.5g and 10.5g
   Sat Fat:  4g and 4g
Carbs:  43g and 50g
   Fiber:  5g and 5g
   Sugar:  20g and 27g
Protein:  3g and 21g

WW Points (for full parfait):  10 


Post a Comment