Grilled Peach Yogurt Bowls

Serves 4 · 15 min prep · 10 min cook

Ingredients

• 4 medium ripe peaches
• 1 tbsp neutral oil
• 3 tbsp honey
• 1/2 tsp ground cinnamon
• 3 cups plain Greek yogurt
• 1 cup granola
• 1/3 cup toasted sliced almonds
• 1 cup fresh blueberries
• 2 tbsp fresh mint leaves
• 1/4 tsp pinch of flaky sea salt

Instructions

1. 1Preheat a gas or charcoal grill to medium heat, about 400°F, and clean the grates well so the fruit will release cleanly. Halve the peaches, remove the pits, and lightly brush the cut sides with oil so they do not stick.
2. 2Stir the honey with cinnamon in a small bowl until smooth; set aside half for drizzling later and keep the rest for brushing on the grill. Place peaches cut-side down on the hot grates and grill undisturbed until deep grill marks form and the flesh softens, about 3 to 4 minutes.
3. 3Flip the peaches carefully with tongs, brush the cut sides with the cinnamon honey, and grill another 2 to 3 minutes until jammy and fragrant. Transfer to a plate and let cool until just warm so they are easy to slice.
4. 4While the peaches rest, spoon Greek yogurt into a wide serving platter or four individual bowls, swirling the surface with the back of a spoon for an inviting look. Slice the grilled peaches into thick wedges, discarding any tough skin bits if desired.
5. 5Arrange peach wedges over the yogurt, then scatter granola and toasted almonds so every scoop gets crunch. Dot with blueberries and tear mint leaves over the top.
6. 6Drizzle the reserved cinnamon honey across the bowls and finish with a light pinch of flaky sea salt to balance the sweetness. Serve right away while the peaches are still slightly warm against the cool yogurt, or chill the assembled bowls up to 30 minutes for a make-ahead brunch platter.