This Peach Crisp Yogurt Bowl combines heat peaches over yogurt with crunchy granola for a straightforward, high-protein summer season breakfast!

Peach Yogurt Bowl
If you happen to, like me, love a great peach crisp or cobbler, you’ll admire this breakfast bowl with ripe, candy summer season peaches cooked till tender and served heat over creamy yogurt. I critically crave this peach yogurt bowl all summer season as a result of it satisfies my longing for peach cobbler! Some nights I even have it for dessert. I take advantage of a excessive protein yogurt like Oikos Professional vanilla yogurt, however if you happen to want cottage cheese, attempt my Peach Pie Cottage Cheese Bowl.
Components You’ll Want
Listed below are the elements for this simple peach crisp yogurt bowl. See the recipe card beneath for the precise measurements.
- Olive oil or coconut oil spray to grease the pan
- Peach: Cooking the peaches enhances their pure sweetness. To organize the peach, peel it, slice it in half, and take away the pit. Then, cube it into small items.
- Sugar: You should use brown sugar or monk fruit (which has zero energy and is low in carbs) to sweeten the crisp.
- Cinnamon for a heat, spiced taste
- Yogurt: I like utilizing Oikos Professional vanilla yogurt, which has 20 grams of protein and no added sugar.
- Granola: Use your favourite granola.
Find out how to Make Peach Crisp Yogurt Bowl
This simple peach yogurt bowl is quick! The peaches are prepared in below 10 minutes. See the recipe card on the backside for printable instructions.


- Prepare dinner the peaches with the brown sugar and cinnamon in a small skillet till they’re comfortable. Then, allow them to cool for a couple of minutes.
- Assemble the Bowl: Put the yogurt in a bowl, then high with peaches and granola.
Variations and Suggestions
- Fruit: I’ve made this with nectarines, and it tastes simply as scrumptious. You can additionally substitute berries, apricots, or cherries, or use two kinds of fruits.
- Do I want to make use of recent peaches? Recent peaches often make for a sweeter, extra flavorful crisp, but when they’re out of season, you need to use canned or frozen (and thawed) peaches.
- Make it Dairy-Free and Vegan: Substitute common yogurt along with your favourite high-protein dairy-free yogurt.
- Spices: Add a pinch of nutmeg or ginger.
- Make it for dessert and serve the peach crisp over vanilla frozen yogurt or ice cream.
- Further Protein: Sprinkle chopped toasted pecans or walnuts on high.
- Feed extra individuals. Simply multiply the elements by the variety of servings you want and prepare dinner the peaches in a bigger skillet.
Storage
- Refrigerate any remaining peaches for as much as 3 days. Retailer the yogurt and granola individually.
- Find out how to Reheat: Heat the peaches within the microwave. Then, spoon them over a bowl of yogurt and high with granola. You can too eat the peaches chilly.

Extra Excessive-Protein Breakfast Recipes You’ll Love
For extra breakfast concepts, take a look at my roundup of Excessive-Protein Breakfast Recipes, plus these 5 high-protein breakfast recipes!
If you happen to make this wholesome heat peach crisp yogurt bowl recipe, I might like to see it. Tag me in your pictures or movies on Instagram, TikTok, or Fb! And you’ll want to be a part of the Skinnytaste Group to see what everybody’s cooking!
Yield: serving
Serving Dimension: 1 bowl
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Warmth a small skillet over medium-low warmth and spray evenly with oil.
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Add the diced peaches, brown sugar, and cinnamon and blend to mix. Cowl and prepare dinner till the peaches are comfortable, stirring midway about 3 to 4 minutes. Take away from warmth and hold lined, let it sit 2 to three minutes to let the juices launch. Uncover and let it cool one other 2 to three minutes.
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Spoon the yogurt right into a shallow bowl and barely flatten with the again of the spoon. Prime with the nice and cozy peaches and their juice and end with granola. Eat straight away.
Final Step:
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Serving: 1 bowl, Energy: 254 kcal, Carbohydrates: 31 g, Protein: 22.5 g, Fats: 5.5 g, Saturated Fats: 1.5 g, Ldl cholesterol: 20 mg, Sodium: 96.5 mg, Fiber: 3 g, Sugar: 19.5 g








