Peach & Basil Yogurt Bowls

Serves 4 · 12 min prep

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
• 2 teaspoons extra-virgin olive oil
• 1/4 teaspoon pinch of flaky sea salt
• 1 teaspoon fresh lemon juice

Instructions

1. 1Rinse the peaches under cool water, pat dry, then slice them in half and remove the pits. Cut the flesh into thin wedges and place in a medium bowl.
2. 2Tear the basil leaves into small pieces with your fingers so the oils release gently; reserve a few whole leaves for garnish.
3. 3Drizzle the peach wedges with lemon juice and half the honey, then toss lightly so every piece is glossed and bright.
4. 4Spoon the Greek yogurt evenly into four shallow bowls, swirling the back of the spoon to create a slight well in the center of each.
5. 5Arrange the dressed peach wedges over the yogurt in overlapping layers so the fruit is the star of the bowl.
6. 6Scatter granola and toasted almonds over the peaches for crunch, keeping some fruit still visible.
7. 7Drizzle the remaining honey and a thin thread of olive oil over each bowl, then finish with torn basil, flaky salt, and the reserved whole leaves.
8. 8Serve immediately while the peaches are still cool and fragrant; stir gently at the table if desired so the honey and olive oil marble into the yogurt.