Mary Ellen Phipps, MPH, RDN, LD

Mary Ellen Phipps, MPH, RDN, LD, the founder of Milk & Honey Nutrition, is a diabetes dietitian (Registered Dietitian Nutritionist) renowned for combining her knowledge of diabetes and culinary expertise into easy-to-follow recipes and articles!

Categories to Explore

Peaches & Cream with Coconut Chia Oat Crumble

Peach cobbler is one of my all-time favorite desserts, but between the sugar rush and the time it takes to make it, it’s a rare occasion that I get to have it. This Peaches & Cream with Coconut Chia Oat Crumble is a great alternative though! And frozen peaches allow you to enjoy it year round!

This recipe was sponsored by Bob’s Red Mill. All ideas and thoughts are my own.

Peaches & Cream with Coconut Chia Oat Crumble

Yield: 2 bowls

1 1/2 cups whole milk vanilla yogurt

1 1/2 cups frozen peach slices

For the Oatmeal Crumble:

1/4 cup coconut oil

1 Tbsp coconut sugar

1 Bob’s Red Mill GF Classic Oatmeal with Flax & Chia Cup

1/2 tsp cinnamon

1/4 tsp salt

2 Tbsp coconut flour

Divide the frozen peaches and vanilla yogurt into two bowls. Set aside.

To make the crumble topping: Pre-heat a small skillet over medium heat on your stove. Add the coconut oil and let it melt.

While the coconut oil is melting, mix the remaining ingredients together in a small bowl. Add the mixture to the skillet once the coconut oil has finished melting. Stir, and let it cook for 5-6 minutes. (You’ll want to stir it occasionally while it’s cooking to prevent the oats from burning.)

Add the Oatmeal Crumble topping to the bowls with the vanilla yogurt and peaches, and enjoy!

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