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Dessert for breakfast IS a thing when you throw together this totally summery breakfast peach blueberry oatmeal cobbler! Serve it piping hot with big piles of vanilla yogurt.
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5 from 1 vote

Breakfast Peach Blueberry Oatmeal Cobbler

Dessert for breakfast IS a thing when you throw together this totally summery breakfast peach blueberry oatmeal cobbler! Serve it piping hot with big piles of vanilla yogurt.
Prep Time 10 minutes
Cook Time 25 minutes
Servings 6 servings

Ingredients

  • 2 cups peeled and sliced fresh peaches (thawed if frozen)
  • 1 cup fresh or frozen (thawed) blueberries
  • 3 tablespoons + 3/4 cup coconut sugar coconut sugar (or brown sugar)
  • 1/4 cup butter, softened
  • 1/4 cup greek yogurt
  • 2 teaspoons vanilla extract
  • 1 large egg
  • 3/4 cup white whole wheat flour
  • 3/4 cup old-fashioned rolled oats
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • Vanilla yogurt for serving

Instructions

  • Preheat oven to 350F. Combine peaches and blueberries in a greased 9-in cast iron skillet. Sprinkle with 3 tablespoons sugar. Set aside.
  • In a large bowl, beat butter and remaining 3/4 cup sugar with a handheld electric mixer on medium speed until creamy. Beat in yogurt, vanilla, and egg until smooth. Add flour, oats, baking powder, and salt to liquid mixture and fold in with a rubber spatula until batter is smooth. (batter will be similar to cookie dough)

  • Spread batter over peach-blueberry mixture in an even layer. Bake peach cobbler at 350F 20-25 minutes or until filling is bubbly and topping is golden-brown. Cool cobbler 10 minutes then serve warm with vanilla yogurt if desired. Enjoy!