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Cottage Cheese Breakfast Bowl with Fruit and Nuts

Cottage Cheese Breakfast Bowl with Fruit and Nuts

Breakfast
Prep Time
20min
Cook Time
10min
Servings
4
Calories
444
Chef's Note

For the best texture and flavor, whip the cottage cheese in a food processor for 30 seconds before mixing with other ingredients. This creates a smoother base while maintaining the high protein content. You can also prepare the base mixture the night before and add the toppings fresh in the morning for a quick breakfast that still feels special.

Tags
high-protein
breakfast
cottage cheese
nuts
fruit
healthy
quick
vegetarian
meal prep
dairy
Ingredients

  • 3 cups low-fat cottage cheese

  • 4 scoops vanilla protein powder

  • 1 cup Greek yogurt, plain, non-fat

  • 2 tablespoons honey

  • 1 tablespoon lemon zest

  • 2 tablespoons lemon juice, fresh

  • 1 teaspoon vanilla extract

  • 1 teaspoon cinnamon

  • 1 cup fresh strawberries, sliced

  • 1 cup fresh blueberries

  • 1 cup fresh blackberries

  • 1/2 cup almonds, toasted and chopped

  • 1/2 cup walnuts, toasted and chopped

  • 1/4 cup chia seeds

  • 1/4 cup flaxseeds, ground

  • 1/4 cup fresh mint leaves

  • 1 cup granola, low-sugar

Instructions
  • 1

    Preheat oven to 350°F (175°C). Spread the almonds and walnuts on a baking sheet and toast for 8-10 minutes until fragrant and lightly browned. Allow to cool, then roughly chop.

  • 2

    In a large mixing bowl, combine 3 cups of cottage cheese, 4 scoops of vanilla protein powder, and 1 cup of Greek yogurt. Whisk until smooth and well incorporated.

  • 3

    Add 2 tablespoons of honey, 1 tablespoon of lemon zest, 2 tablespoons of fresh lemon juice, 1 teaspoon of vanilla extract, and 1 teaspoon of cinnamon to the cottage cheese mixture. Stir until well combined.

  • 4

    Fold in 1/4 cup of chia seeds and 1/4 cup of ground flaxseeds into the cottage cheese mixture.

  • 5

    Prepare the fruit by washing and slicing 1 cup of strawberries. Keep 1 cup of blueberries and 1 cup of blackberries whole after washing.

  • 6

    Chop 1/4 cup of fresh mint leaves, reserving a few whole leaves for garnish.

  • 7

    To assemble each bowl, divide the cottage cheese mixture equally among 4 serving bowls (about 1 cup per bowl).

  • 8

    Top each bowl with equal portions of the prepared fruits, toasted nuts, and 1/4 cup of low-sugar granola per bowl.

  • 9

    Sprinkle with the chopped mint leaves and garnish with the reserved whole mint leaves.

  • 10

    Serve immediately or refrigerate covered for up to 24 hours (add granola just before serving if preparing in advance to maintain crunchiness).

Nutrition Information (per serving)
444
Calories
45g
Protein
22g
Carbs
20g
Fat
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