Grilled Peach Yogurt Bowls with Hot-Honey Almond Crunch

Serves 4 · 10 min prep · 12 min cook

Estimate for one serving

• 340 cal
• 20g protein
• 38g carbs
• 14g fat
• 5g fiber

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Ingredients

• 4 ripe peaches
• 3 cups plain Greek yogurt
• 1/2 cup sliced almonds
• 1/4 cup hot honey
• 1/3 cup old-fashioned oats
• 1 tbsp coconut oil
• 1/2 tsp ground cinnamon
• 1 tsp vanilla extract
• 1 pinch of kosher salt
• 2 tbsp fresh mint leaves
• 1 tbsp lemon juice

Instructions

1. 1Preheat a grill pan or outdoor grill to medium-high heat, about 400°F. Halve the peaches, remove pits, and brush the cut sides lightly with a little coconut oil.
2. 2Place peaches cut-side down on the hot grates. Grill undisturbed 3 to 4 minutes until deep grill marks appear and the flesh softens and caramelizes. Flip briefly for 1 minute, then transfer to a plate.
3. 3While peaches grill, toast the sliced almonds and oats together in a dry skillet over medium heat, stirring constantly, until golden and fragrant, about 4 minutes.
4. 4Remove the skillet from heat and immediately stir in the remaining coconut oil, cinnamon, vanilla, and salt so the warm nuts are evenly coated. Drizzle half the hot honey over the mixture and toss; it will crisp as it cools.
5. 5Stir the remaining hot honey and lemon juice into the Greek yogurt until lightly sweetened and silky. Divide the yogurt among four bowls.
6. 6Slice the warm grilled peaches into wedges and arrange them over the yogurt.
7. 7Scatter the hot-honey almond-oat crunch generously over each bowl so every spoonful gets texture.
8. 8Tear mint leaves over the top and serve right away while the peaches are still warm and the crunch is shatteringly crisp against the cool yogurt.