This post is sponsored by the California Cling Peach Board.
The moment I take a bite of a juicy, fresh peach mid-summer, I’m always left wanting to preserve its golden, sunshiny taste. Peaches are nature’s candy, but off-season I’m left with a mealy, dry, bland fruit – not ideal for eating out of hand or cooking with. Well, good news: you and I can enjoy peaches – picked at the peak of their taste and nutrition perfection – 365 days a year. Perfectly tender, ripe, and ready to eat, California clingstone peaches are ideal to add to any healthy cook’s pantry. Versatile and wholesome, canned peaches can brighten up a winter salad, be added to a smoothie, baked, broiled and eaten as-is on a mountain of Greek yogurt.
Being picked and packed at their most nutrient-dense means less travelling to your kitchen, too. Canned peaches’ nutrition (and naturally sweet taste) is preserved, having 4x more vitamin C, 10x more folate, 1.5x more antioxidants, and the same amount of vitamin E as fresh. With only 50% of Canadians getting the recommended daily amount of fruit, having a handy source, like canned clingstone peaches, makes getting more produce an achievable goal for all, no matter your budget. And, canned peaches are a prime way to reduce fresh food waste, too – a major concern with over 50% of fresh produce being thrown away due to spoilage or poor quality.
If concerns about sugar have you down, don’t fret. In fact, canned peaches packed in juice or water contain about 75% less sugar than a small banana berry smoothie. For the lowest sugar content, choose clingstone peach halves packed in juice or water; their natural, peachy sweetness is unmatched so you don’t have to worry about a bland fruit experience with canned, ever.
Add a bit of sunshine to your morning – even in the winter – with a grab-and-go breakfast jar. Ideal for busy people (all of us) who are making an effort to eat better this year, this make-ahead morning meal contains protein, fibre, a whack of vitamin C (thank you, peaches!), and healthy fats to power you through your morning and beyond. Assemble these jars for a week’s worth of take to work or school breakfasts. They’re easy enough for kids to help build, too. I grew up on shredded wheat cereal with canned peaches on top – a taste I still have fond memories of! This recipe is the healthier version of my childhood breakfasts.
- 2 (398 mL) cans California clingstone peach halves in water or juice, divided
- 1 cup plain yogurt
- reserved peach packing liquid (from above)
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 2 cups large-flake rolled oats
- 1 cup slivered almonds
- 2 teaspoons chia seeds or poppy seeds (optional)
- ¼ teaspoon salt
- For the peach smoothie layer, add one can of peaches to a blender. Drain and reserve juice from second can of peaches (juice to be used in muesli layer, below); add this can’s drained peach halves to the blender. Blend until smooth. Set aside.
- For the muesli layer, add yogurt to a large bowl. To the liquid measuring cup with peach packing liquid (from reserved, above), add enough water to make 1 cup. Add to yogurt along with honey and vanilla. Stir in oats, almonds, chia or poppy seeds (if using), and salt.
- Divide muesli between 5 airtight glass jars and top with peach smoothie. Seal jars and chill overnight or for at least 6 hours, until muesli is set. Pack a spoon, grab a jar, and enjoy for breakfast or a healthy snack on the go!
Make-Ahead Muesli and Peach Smoothie Breakfast Jars was written by Allison Day. Allison is the cookbook author of Whole Bowls (April 2016) and creator of the food blog, Yummy Beet. She’s contributed to the New York Times, Food Network Canada, The Kitchn, Hamilton Magazine, and more.
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