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Peaches and Cinnamon Granola with Yogurt Panna Cotta

Peach Yogurt Panna Cotta with Cinnamon Granola is a dreamy make ahead breakfast that is perfect for entertaining, Mother's Day, Valentine's Day or anytime you need a special treat for breakfast!

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 8 servings
Course: Breakfast
Cuisine: Italian

Ingredients

Peaches and Vanilla Yogurt Panna Cotta:
  • 1 envelope (1/4 oz or 3 tbsp) unflavoured gelatin powder
  • 1 ½ cups heavy (whipping) cream, divided
  • ⅓ cup granulated sugar
  • 1 pinch kosher salt
  • 2 cups (500 gr/17.6 oz) plain thick Greek yogurt
  • 1 tsp vanilla extract
  • 2 cans (15 oz. each) canned sliced peaches, drained*
Small Batch Cinnamon Granola:
  • 1 cup rolled oats
  • 1 tsp ground cinnamon
  • 1 tbsp honey
  • ¼ cup whole or halved almonds
  • 1 pinch sea salt

Instructions

Peaches and Vanilla Yogurt Panna Cotta:
Small Batch Cinnamon Granola:
Assembly:

Notes

  • * I saved the juice from the cans and used them in smoothies. ** Panna Cotta will keep in fridge for 2-3 days. *** Granola will keep in fridge in an air tight container for up to 1 month, or for 1 week at room temperature.