Peach-Basil Yogurt Smoothie Bowls

Peach and basil make a bright summer pairing often linked to Mediterranean and orchard kitchens. This no-cook bowl blends ripe peaches with Greek yogurt and fresh basil into a thick, spoonable breakfast topped with crunch.

Serves 2 · 10 min prep

Estimate for one serving

• 390 cal
• 18g protein
• 58g carbs
• 11g fat
• 9g fiber

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Ingredients

• 3 ripe peaches
• 1 1/2 cups plain Greek yogurt
• 1 frozen banana
• 1/4 cup fresh basil leaves
• 2 tbsp honey
• 1 tbsp lime juice
• 1/4 cup almond milk
• 1/2 cup granola
• 1 tbsp chia seeds
• 2 tbsp sliced almonds
• 1/2 cup fresh blueberries

Instructions

1. 1Pit and roughly chop two of the peaches; slice the third peach thinly for topping and set aside.
2. 2Add the chopped peaches, Greek yogurt, frozen banana, most of the basil, honey, lime juice, and almond milk to a blender.
3. 3Blend on high until completely smooth and thick, 45 to 60 seconds. The mixture should be spoonable, not drinkable; add a splash more almond milk only if needed.
4. 4Taste and adjust sweetness or basil brightness if desired, then blend once more briefly.
5. 5Divide the thick smoothie between two chilled bowls, swirling the tops with the back of a spoon.
6. 6Arrange the reserved peach slices, fresh blueberries, granola, chia seeds, and sliced almonds in neat rows or clusters on top.
7. 7Tear the remaining basil leaves and scatter them over the bowls for aroma.
8. 8Serve immediately with spoons so the granola stays crunchy against the cold creamy base. Ideal for hot late-August mornings when you want zero stove time.