Peach Cottage-Cheese Protein Bowls with Honey Almond Crunch

Cottage cheese bowls turned breakfast into a creamy blank slate for fruit and crunch. Here ripe peaches meet toasted almonds and honey over vanilla-cinnamon cheese for a no-cook summer start.

Serves 2 · 10 min prep · 5 min cook

Estimate for one serving

• 390 cal
• 28g protein
• 36g carbs
• 16g fat
• 6g fiber

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Ingredients

• 2 cups full-fat cottage cheese
• 2 large ripe peaches
• 1/3 cup raw almonds
• 3 Tbsp honey
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 8 fresh basil leaves
• 1 tsp lemon zest
• 1 Tbsp chia seeds
• 1 pinch flaky sea salt

Instructions

1. 1Toast the almonds in a dry skillet over medium heat, shaking often, until fragrant and golden in spots, about 4 to 5 minutes; transfer to a cutting board and roughly chop once cool enough to handle.
2. 2In a medium bowl stir the cottage cheese with vanilla, cinnamon, lemon zest, and chia seeds until creamy and evenly mixed.
3. 3Divide the seasoned cottage cheese between two serving bowls and smooth the tops with the back of a spoon.
4. 4Halve the peaches, remove pits, and slice into thin wedges; arrange the peach slices in a fan over each bowl.
5. 5Drizzle honey generously over the peaches and cottage cheese so it pools slightly.
6. 6Scatter the warm toasted almonds and flaky salt over the top for crunch.
7. 7Tear fresh basil leaves and sprinkle them across the bowls for a bright herbal finish.
8. 8Serve immediately or chill up to 30 minutes if you prefer the peaches colder against the creamy base.