Grilled Peach Yogurt Breakfast Bowls with Honey-Chili Crunch

Serves 4 · 10 min prep · 8 min cook

Ingredients

• 4 ripe peaches
• 3 cups plain Greek yogurt
• 3 tbsp honey
• 1.5 tbsp chili crisp
• 1 cup granola
• 1/3 cup sliced almonds
• 2 tbsp fresh basil leaves
• 1 lime
• 1 tsp vanilla extract
• 1/8 tsp pinch of kosher salt
• as needed olive oil spray

Instructions

1. 1Preheat a grill pan or outdoor grill to medium-high heat, about 400°F. Halve and pit the peaches.
2. 2Lightly spray the cut sides of the peaches with olive oil. Place them cut-side down on the hot grill.
3. 3Grill 3 to 4 minutes without moving until deep grill marks form and the fruit softens slightly and smells caramelized. Flip and grill the skin side 1 minute more. Transfer to a cutting board to cool briefly.
4. 4While the peaches rest, stir the Greek yogurt with the vanilla and salt in a mixing bowl until smooth and creamy.
5. 5In a small bowl whisk together the honey and chili crisp until the honey loosens and the chili oil ribbons through it.
6. 6Slice the grilled peaches into wedges. Zest a little lime over them and squeeze a few drops of juice for brightness.
7. 7Divide the yogurt among four bowls. Arrange the warm grilled peach wedges on top.
8. 8Scatter granola and sliced almonds over each bowl for crunch. Drizzle the honey-chili mixture generously, tear basil leaves over the top, and serve right away while the peaches are still slightly warm against the cool yogurt.