Macadamia 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 coaxes out a deep, nutty fragrance that makes the whole thing smell incredible before you've even taken a bite. Full-fat cottage cheese gives the base a rich, protein-packed creaminess that pairs beautifully with the juicy peach slices layered on top. A drizzle of honey ties every element together, and the optional vanilla stirred right into that honey adds a subtle warmth that elevates the whole bowl. For anyone navigating tree nut concerns around macadamias specifically, this recipe leans entirely on pecans — no macadamia oil, no mixed nut blends, no ambiguous store-bought toppings to second-guess. It works just as well as a satisfying breakfast as it does a light dessert, and the assembly is so simple you'll find yourself making it on repeat all peach season long.
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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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