Peach & Basil Yogurt Bowls

Ripe summer peaches and fragrant basil make an unexpected but classic pairing in this no-cook breakfast bowl. Creamy Greek yogurt is topped with honeyed fruit, granola, and toasted almonds for cool, quick mornings.

Serves 4 · 15 min prep

Estimate for one serving

• 320 cal
• 18g protein
• 42g carbs
• 10g fat
• 5g fiber

Every recipe here is free to read.

Ingredients

• 3 cups plain Greek yogurt
• 3 medium ripe peaches
• 1/4 cup loosely packed fresh basil leaves
• 3 tablespoons honey
• 1 cup granola
• 1/3 cup toasted sliced almonds
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract
• 1/4 teaspoon pinch of flaky sea salt

Instructions

1. 1Chill four serving bowls in the refrigerator while you prep so the yogurt stays cold and creamy.
2. 2Rinse the peaches under cool water, pat dry, then slice them in half and remove the pits. Cut the flesh into thin wedges or bite-size chunks, keeping the skin on for color and fiber.
3. 3Stack the basil leaves, roll them tightly, and slice into thin ribbons so the herb releases its fragrance without turning bitter. Set a few pretty whole leaves aside for garnish.
4. 4In a medium mixing bowl, stir the Greek yogurt with the honey, vanilla extract, and lemon juice until smooth and lightly sweetened. Taste and adjust the honey if your peaches are especially tart.
5. 5Spoon a generous base of the sweetened yogurt into each chilled bowl, swirling it up the sides for a pretty presentation.
6. 6Arrange the fresh peach slices over the yogurt in overlapping layers so every spoonful gets fruit.
7. 7Scatter the granola and toasted almonds evenly over the peaches for crunch, then finish with the basil ribbons and reserved whole leaves.
8. 8Sprinkle a tiny pinch of flaky sea salt over each bowl to brighten the sweetness, then serve immediately while the granola is still crisp.