Hazelnut Free Gluten Free Peach Pecan Cottage Cheese Bowl
Ripe summer peaches, creamy cottage cheese, and warm toasted pecans come together in a bowl that feels indulgent but takes almost no time to pull off. The pecans get a quick toast in a dry skillet with cinnamon and salt, which transforms them into something deeply fragrant and satisfying — that step alone makes the whole dish. Full-fat cottage cheese provides a rich, protein-packed base that balances the natural sweetness of the fruit beautifully. A drizzle of honey ties everything together, and the optional vanilla stirred right into it adds a subtle, bakery-like aroma that takes the whole thing up a notch. For anyone navigating tree nut concerns specifically around hazelnuts, this recipe leans entirely on pecans, so there's no guesswork about what's in the bag. It works just as well as a quick breakfast as it does a light dessert, and the ingredient list stays clean and straightforward throughout.
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Learn more →Ingredients
2 servings
- ½ cup pecan halves
- ¼ tsp ground cinnamon
- ⅛ tsp fine salt
- 2 cups full-fat cottage cheese
- 2 medium ripe peaches, pitted and sliced
- 2 tbsp honey
- ¼ tsp vanilla extract (optional)
Instructions
- 1
Heat a small dry skillet over medium heat. Add the pecan halves and toast, stirring frequently, until fragrant and a shade darker, about 3–4 minutes. Watch closely, as they can burn quickly. Remove from heat and toss immediately with the cinnamon and salt.
- 2
Divide the cottage cheese evenly between two bowls.
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