This Peach and Greek Yogurt Breakfast Bowl is one of my favourite summer breakfasts. Mainly because peaches are so good this time of year. You might be lucky to pick up an Irish grown peach in your local market, but most of our peaches come from our European neighbours. Shout-out to the free market!! Nectarines would also work well in this recipe.
This breakfast bowl is made up of a smoothie that’s thick enough to eat with a spoon and a crunchy fresh topping of granola, peach slices and fresh mint. I use either my homemade granola or Homespun Food’s Quinoa Crunch. This is hands-down my favourite granola-style product to buy when I haven’t got around to making my own. I’ve also added a swirl of yogurt, some sliced peaches and a few fresh mint leaves. If I was to recommend one fresh herb plant to have at home during the summer, it would be mint. It grows well even when left to its own devices and it goes great with salads, breakfasts and desserts. It’s also great to flavour water and when added to juices and smoothies.
Peaches and nectarines are at their very best right now and one of my favourite fruits. Eat them on their own, add to salads or eat with your favourite cheese. Try slices of ripe peach with burrata and a little balsamic vinegar for a delicious and light lunch. Try grilling sliced peaches as a topping for grilled sourdough bread along with ricotta cheese and a drizzle of maple syrup.
Scroll on for this simple recipe for this Peach and Greek Yogurt Breakfast Bowl.
Peach and Greek Yogurt Breakfast Bowl
(Makes 2 bowls)
Ingredients
2 ripe peaches
4 tbsp chia seeds
4 tbsp Greek yogurt
4 ice cubes
Toppings
Granola
Peach slices
Yogurt
Mint
Method
Wash the peaches and destone them. Roughly chop one peach and add it and the Greek yogurt, chia seeds and ice cubes to a blender. Blend until smooth and spoon into two bowls.
Thinly slice the second peach. Top the smoothie bowls with the sliced peach, a swirl of yogurt, granola and fresh mint leaves.
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