Roast Peaches with Easy Granola

These roast peaches are first brushed with maple syrup, brown sugar, and Chinese five spice powder and then coaxed to caramelization in the oven. They’re served with an easy homemade granola and Greek yogurt. A perfect summer breakfast, lunch, or snack.

A white bowl of roast peaches topped with an easy granola of oats and almonds, Greek yogurt underneath

In this recipe, the peaches get a brushing of maple syrup seasoned with Chinese five-spice powder, then are baked in a moderately hot oven. The fruit emerges fragrant and shining, retaining its shape but supple enough to give way to a spoon. The granola is marginally sweet yet doesn’t seem at all meager. The oats are made glistening with a thin, mapled, sesame seed-studded shellac. The seeds break up the texture of the oats and their flavor is surprisingly and satisfactorily pronounced. This approach can be adapted to any manner of stone fruits and is special enough to make the move to after-dinner and dessert consideration. If possible, make the granola the night before, then the next day you’re already ahead of the game. Originally published July 17, 2015.Tara O’Brady

How To Make Game-Changing Granola At Home

There’s something indescribably lovely about the role five-spice powder plays in this roast peach recipe. Not to be outdone, the accompanying easy granola recipe is seriously the simplest yet loveliest granola we’ve ever made. Slightly sweet, crunchy, perfectly nutty, and not overwrought with everything but the kitchen sink, it lends just the right note to these roast peaches day or night. We like to think of it as the culinary equivalent of our fave day-to-night outfit—and we consider it just as indispensable. Speaking of indispensable, that’s pretty much how we feel about Seven Spoons, the cookbook in which we found this recipe. So much so that it’s one of our favorite cookbooks of the year.

Roast Peaches with Easy Granola

  • Quick Glance
  • 15 M
  • 40 M
  • Serves 4
Print RecipeBuy the Seven Spoons cookbook

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  • For the granola
  • 2 tablespoons maple syrup
  • 2 tablespoons light brown sugar
  • 1/4 cup mild olive oil or melted coconut oil
  • 2 tablespoons cold water
  • 1/4 teaspoon fine-grain sea salt
  • 2 1/2 cups old-fashioned rolled oats
  • 1/2 cup sliced almonds
  • 1/4 cup sesame seeds (either raw or toasted)
  • For the roast peaches
  • 4 firm but ripe peaches, halved and pitted
  • 1/4 cup maple syrup
  • 1/8 to 1/4 teaspoon Chinese five-spice powder (this is potent stuff so start with the lesser amount and add more to taste)
  • Seeds scraped from 1 vanilla bean, or 1 tablespoon vanilla bean paste
  • Greek-style or regular plain yogurt, fresh ricotta, or vanilla ice cream


  • Prepare the oven and pans
  • 1. Preheat the oven to 375°F (190°C) and line 2 rimmed baking sheets with parchment paper.
  • Make the granola
  • 2. In a large bowl, stir together the maple syrup, brown sugar, olive oil, water, and salt. Fold the oats, almonds, and sesame seeds into the syrup mixture and stir until completely coated. Turn the granola mixture onto a prepared baking sheet, patting it into an even layer. Bake until the oats are golden and lightly toasted, stirring the oats and rotating the pan every 5 minutes or so, just until the oats begin to turn golden, 15 to 20 minutes total. (Watch the granola carefully as it can go from almost done to scorched in seconds.) Let the granola cool on the baking sheet for at least 20 minutes before breaking it into clumps. (You can store the granola in an airtight container at room temperature for up to several days.)
  • Make the roast peaches
  • 3. Arrange the halved peaches on the second prepared baking sheet, cut sides up, making certain there’s space in between them. (If the peaches cuddle up too close to one another, they’ll steam and turn soggy rather than roast and become nicely caramelized.)
  • 4. Grab a small bowl and mix together the maple syrup, five-spice powder, and vanilla seeds or paste. Brush the peaches with about half the mixture, letting it drip into the hollow left by the pit. Bake the peaches until they look soft but not mushy, juicily bursting, and singed at the edges, 15 to 25 minutes, depending on just how ripe the peaches are.
  • 5. Remove the pan of peaches from the oven and let ’em cool a few minutes before serving with a handful of granola, the rest of the spiced maple syrup, and a generous dollop of yogurt, ricotta, or ice cream. Eat straightaway while warm, cooled to room temperature, or chilled just enough that the peaches are cold but the juices still sorta runny.

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