Cinnamon-Vanilla Cottage Cheese Bowl with Toasted Seeds and Berries

Place a small, dry skillet over medium-low heat. Add 1/3 cup raw pumpkin seeds and 2 tbsp raw sliced almonds. Toast for 3 to 4 minutes, stirring constantly, until they are fragrant and lightly golden. Remove from the heat immediately and let cool completely.

While the seeds cool, wash 2 cups raw whole strawberries and 1 1/3 cups raw blueberries, then pat them completely dry with a paper towel.

Hull the strawberries and slice them into thin bite-sized pieces. Peel 1 medium raw banana and slice it into thin rounds.

For the toddler-friendly portion: Take a portion of the blueberries and quarter them lengthwise. Cut the strawberry slices and banana rounds into small, soft, 1/4-inch bite-sized pieces to prevent any choking hazard.

In a medium mixing bowl, combine 2 2/3 cups low-fat cottage cheese, 1 tsp pure vanilla extract, and 1/2 tsp ground cinnamon. Stir well until the vanilla and cinnamon are evenly distributed throughout the cheese.

Divide the seasoned cottage cheese evenly among 5 serving bowls (about 1/2 cup per bowl).

Top each bowl with equal amounts of the sliced strawberries, blueberries, and banana slices.

Sprinkle each portion with the cooled toasted pumpkin seeds, toasted almonds, and 1 tbsp raw chia seeds.

Drizzle 1/2 tbsp of honey over each of the school-aged child and adult bowls. For the toddler bowl, lightly drizzle the remaining honey or omit if preferred.