Peach Cottage-Cheese Protein Smoothie Bowls with Cornflake Crunch

Smoothie bowls invite you to slow down and eat breakfast with a spoon, and this peach version gets its creamy body from cottage cheese blended thick. A cornflake crunch on top adds playful snap against ripe fruit and a chilled summer swirl.

Serves 2 · 10 min prep · 3 min cook

Estimate for one serving

• 390 cal
• 28g protein
• 48g carbs
• 12g fat
• 7g fiber

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Ingredients

• 3 large ripe peaches
• 1 1/2 cups full-fat cottage cheese
• 1 frozen banana
• 1/2 cup plain Greek yogurt
• 2 tbsp honey
• 1 tsp vanilla extract
• 1/4 cup milk of choice
• 1 cup cornflakes
• 1/4 cup sliced almonds
• 1/2 cup fresh blueberries
• 1 tbsp chia seeds
• 1 pinch of salt

Instructions

1. 1Pit and roughly chop two of the peaches; reserve the third peach for topping.
2. 2Add the chopped peaches, cottage cheese, frozen banana, Greek yogurt, honey, vanilla, milk, and salt to a blender.
3. 3Blend on high until completely smooth and thick, scraping down the sides once; the mixture should be spoonable, not pourable.
4. 4If it is too thick, add a splash more milk and pulse again.
5. 5Divide the smoothie base between two shallow bowls and smooth the tops with the back of a spoon.
6. 6Slice the remaining peach into thin wedges.
7. 7Toast the cornflakes and sliced almonds together in a dry skillet over medium heat for a few minutes until fragrant and lightly golden, then cool slightly.
8. 8Arrange peach wedges and blueberries over each bowl.
9. 9Sprinkle the warm cornflake-almond crunch and chia seeds on top.
10. 10Drizzle with a little extra honey if desired.
11. 11Serve immediately so the crunch stays crisp against the cold creamy base.