Peach & Cottage Cheese Breakfast Bowls with Honey-Chili Crunch

Protein-packed cottage cheese bowls shine when summer peaches take center stage. A quick swirl of honey and chili crisp adds glossy sweet heat beside almonds and fresh mint.

Serves 2 · 10 min prep

Estimate for one serving

• 380 cal
• 28g protein
• 36g carbs
• 14g fat
• 5g fiber

Every recipe here is free to read.

Ingredients

• 2 cups full-fat cottage cheese
• 2 ripe peaches
• 2 Tbsp raw honey
• 1 Tbsp chili crisp
• 1/4 cup toasted sliced almonds
• 2 Tbsp fresh mint leaves
• 1 tsp lemon zest
• 1/4 tsp flaky sea salt
• pinch black pepper
• 1/3 cup granola clusters

Instructions

1. 1Divide the cottage cheese between two shallow bowls and use the back of a spoon to create a wide well in the center of each.
2. 2Halve the peaches, remove pits, and cut into generous wedges; arrange the fruit attractively over and the cottage cheese.
3. 3Stir the honey and chili crisp together in a small cup until the honey takes on a glossy red tint and spicy aroma.
4. 4Drizzle the honey-chili mixture generously over the peaches and cottage cheese so it pools in the wells.
5. 5Scatter toasted almonds and granola clusters for crunch, then tear mint leaves over the top.
6. 6Finish with lemon zest, a tiny pinch of flaky salt, and one grind of black pepper to sharpen the sweetness.
7. 7Serve immediately cold—no cooking required—or chill 10 minutes if you prefer the peaches extra cold against the creamy cheese.