Peach & Basil Yogurt Bowls

Sweet summer peaches meet fragrant basil in this no-cook breakfast bowl that feels like a garden picnic. Creamy Greek yogurt gets topped with ripe fruit, torn herbs, honey, and crunchy granola for a cool, bright start.

Serves 4 · 15 min prep

Estimate for one serving

• 320 cal
• 18g protein
• 42g carbs
• 10g fat
• 6g fiber

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Ingredients

• 3 cups plain Greek yogurt
• 3 medium ripe peaches
• 1/4 cup fresh basil leaves
• 3 tablespoons honey
• 1 cup granola
• 1/3 cup toasted sliced almonds
• 1 tablespoon fresh lemon juice
• 1 teaspoon extra-virgin olive oil
• 1 pinch 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 and place in a medium bowl.
3. 3Tear the fresh basil leaves into small pieces with your fingers to release their aroma; reserve a few pretty whole leaves for garnish.
4. 4Drizzle the lemon juice and olive oil over the peach pieces, then gently toss so every surface is lightly coated and glossy.
5. 5Spoon the Greek yogurt evenly into the chilled bowls, swirling the back of the spoon to create a shallow well in the center of each.
6. 6Arrange the dressed peach pieces over the yogurt, letting some nestle into the well and others rest along the rim for color.
7. 7Scatter granola and toasted almonds over the fruit, then drizzle honey in thin ribbons across each bowl.
8. 8Finish with the torn basil, a few whole leaves on top, and a tiny pinch of flaky sea salt to brighten the sweetness.
9. 9Serve immediately while the peaches are still juicy and the granola stays crunchy; stir gently at the table if desired.