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Our Favorite Clean Simple Eats Approved Peach Recipes

It's peach season in Utah and that means eating as many juicy mouth watering peaches as possible! Below are our favorite peach recipes!

Peach Crisp Directions:

  1. Preheat oven to 375 degrees.

  2. In a large bowl, add peaches, coconut sugar, lemon juice and almond extract. Pour into a greased 9x13 glass baking dish.

  3. Combine all the topping ingredients in a bowl with hands or a pastry cutter until thick and crumbly. Press on top of the peach mixture.

  4. Bake for 20-25 minutes. Serve warm.

We like to top ours with whipped cream or store bought protein-packed ice cream. Enjoy!

Peach Crisp Ingredients:

  • 2 Pounds ripe, but firm peaches - halved, pitted + cut into slices {peel if desired}

  • ¼ cup coconut sugar

  • 1 Tbs. lemon juice

  • ½ tsp. almond extract


  • 2 cups rolled oats

  • 1 ½ cups Cinnamon Oat Kodiak Cakes Mix {or any other Kodiak Cakes mix}

  • ½ cup honey

  • 1 Tbs. cinnamon

  • ¼ tsp. sea salt

  • 6 Tbs. room temperature butter or coconut oil (in small cubes/clumps)

Cinnamon Pecan Waffle Directions:

1. Heat a waffle maker.

2. Combine the Kodiak Cakes, water, eggs and Greek yogurt in a large bowl. Mix until well combined. Fold in the chopped pecans and cinnamon.

3. Pour into waffle maker and cook until the outside is golden and crispy.

4.  While the waffles are cooking, add the peaches to a large, greased frying pan over low/medium heat. Stir until the peaches begin to soften. Drizzle the honey over the top and stir until the peaches are well coated. Remove from heat.

5. Top each waffle with ½ cup of the caramelized peaches and enjoy warm.

Cinnamon Pecan Waffle Ingredients:

  • 2 cups Kodiak Power Cakes Mix

  • ½ cup water

  • 2 large eggs

  • ½ cup nonfat, plain Greek yogurt

  • ¼ cup chopped pecans

  • 1 Tbs. ground cinnamon

  • 2 cups diced peaches

  • 1 Tbs. raw honey

Peach Cobbler Overnight Oats

345 calories per serving / 39C/11.5F/22P


1. Stir oats, milk, 2 Tbs. yogurt, protein powder, chia seeds, cinnamon & nutmeg together in a jar or container. Store in the fridge overnight.

2. In the morning, sweeten 2 Tbs. yogurt with stevia. Top overnight oats with peaches, sweetened yogurt, chopped pecans and a drizzle of honey. Enjoy cold; no cooking necessary. Store in the fridge up to 4 days.

Peach Cobbler Overnight Oats Ingredients:

  • 1/3 cup rolled oats

  • 2/3 cup unsweetened almond milk

  • 2 Tbs. nonfat, plain Greek yogurt

  • ½ serving vanilla protein powder

  • 1 tsp. chia seeds

  • 1/4 tsp. cinnamon

  • 1/8 tsp. nutmeg

  • 75g ripe peaches, chopped

  • 2 Tbs. nonfat, plain Greek yogurt

  • Liquid Vanilla Stevia drops

  • 10g chopped pecans

  • 1 tsp. raw honey

Peach Raspberry Shake Directions:

1. Place all ingredients in a blender and blend on high until smooth. Enjoy!

Peach Raspberry Shake Ingredients:

  • 1 cup unsweetened coconut milk

  • ½ cup 2% cottage cheese

  • 1/3 cup egg whites

  • 150g fresh, ripe peaches

  • 80g frozen raspberries

  • 30g avocado

  • Vanilla stevia drops

  • 6-8 ice cubes

Peach Caprese Chicken Directions: 

1. Butterfly cut chicken. Heat the grill to medium heat. Spray chicken with cooking spray and sprinkle with sea salt and pepper. Grill and flip every 3 minutes until fully cooked through.

2. Turn grill down to medium/low heat. Slice peaches in half and remove the pit. Spray the inside of the peaches with cooking spray and place face down on the grill. Leave grill open and cook for 1-2 minutes. Flip over and cook for an additional minute. Remove from the grill.

3. Transfer chicken to a plate and top each serving with 2 oz. fresh mozzarella, 150g grilled peaches, fresh basil and 2 Tbs. balsamic glaze. Enjoy asparagus on the side

Peach Caprese Chicken Ingredients:

  • 8 oz. raw chicken breast

  • Dash sea salt

  • Dash pepper 8 oz. fresh mozzarella, sliced

  • 600g peaches, pitted

  • ½ cup fresh basil, chopped

  • ½ cup balsamic glaze

  • Side per serving: 1 cup roasted or grilled asparagus


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