Grilled Peach Yogurt Bowls

Grilling ripe peaches coaxes out deep caramel sweetness and faint smoke, a simple summer trick that turns fruit into the star. Cool vanilla Greek yogurt, honey, granola, and toasted pecans finish the bowls with creamy crunch against the warm char.

Serves 4 · 15 min prep · 10 min cook

Estimate for one serving

• 385 cal
• 18g protein
• 48g carbs
• 14g fat
• 6g fiber

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Ingredients

• 4 medium ripe peaches
• 1 tbsp neutral oil
• 3 tbsp honey
• 1/2 tsp ground cinnamon
• 3 cups plain Greek yogurt
• 1 tsp vanilla extract
• 1 cup granola
• 1/2 cup toasted pecans
• 1/4 cup fresh mint leaves
• 1 tsp lime zest
• 1/4 tsp pinch of flaky salt

Instructions

1. 1Preheat a clean grill or grill pan to medium-high heat, about 400°F, and oil the grates lightly so the fruit will release cleanly.
2. 2Halve the peaches, remove the pits, and brush the cut sides lightly with oil so they caramelize instead of sticking.
3. 3Place peaches cut-side down on the hot grill and cook without moving until deep grill marks appear and the flesh softens, about 3 to 4 minutes.
4. 4Flip carefully and grill the skin side another 2 minutes until fragrant and juicy; transfer to a cutting board to cool slightly.
5. 5While peaches rest, stir the Greek yogurt with vanilla and most of the honey in a large mixing bowl until smooth and lightly sweetened.
6. 6Slice the warm grilled peaches into thick wedges, leaving a few halves intact for dramatic platter presentation.
7. 7Spoon generous swirls of yogurt into shallow serving bowls or one large shareable platter, creating wells for toppings.
8. 8Arrange grilled peach wedges over the yogurt, drizzle with remaining honey, and dust lightly with cinnamon.
9. 9Scatter granola and toasted pecans over the top for crunch, then finish with torn mint, lime zest, and flaky salt.
10. 10Serve immediately while peaches are still warm against the cool yogurt, or chill briefly for a make-ahead brunch tray that travels well outdoors.