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Food

Whipped Cottage Cheese Breakfast Bowls with Peanut Granola

Serves 4

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Whipped Cottage Cheese Breakfast Bowls with Peanut Granola

Whipped cottage cheese is exactly what it sounds like—a light, fluffy, smooth version of the curd-studded dairy. It’s a delicious base for crunchy peanut granola. Serving with berries makes the bowl of nutrition an even better way to start your day.

Ingredients

  • 1 1/2 cups (350 mL) rolled oats
  • 3/4 cup (180 mL) unsalted shelled peanuts
  • 1/4 cup (60 mL) dried coconut flakes
  • 2 Tbsp (30 mL) brown sugar or coconut sugar
  • 1 tsp (5 mL) cinnamon, divided
  • 1/2 tsp (2 mL) ginger powder
  • 1/4 tsp (1 mL) salt
  • 3 Tbsp (45 mL) melted coconut oil or mild-flavoured oil such as grapeseed
  • 2 Tbsp (30 mL) maple syrup, date syrup, or brown rice syrup
  • 3 tsp (15 mL) vanilla, divided
  • 1/2 cup (125 mL) raisins
  • 2 cups (500 g container) cottage cheese
  • 1 tsp (5 mL) orange zest

Nutrition

Per serving:

  • calories 531
  • protein 24 g
  • total fat 31 g
    • sat. fat 17 g
  • total carbohydrates 44 g
    • sugars 26 g
    • fibre 5 g
  • sodium 615 mg

Directions

01
Preheat oven to 250 F (120 C).
02
In large bowl, toss together oats, peanuts, coconut, sugar, 1/2 tsp (2 mL) cinnamon, ginger, and salt.
03
In small bowl, whisk together oil, syrup, and 1 tsp (5 mL) vanilla. Pour over oat mixture and mix well until everything is moist. Spread granola on rimmed baking sheet in an even layer. In preheated oven, bake for 40 minutes, stirring granola every 10 minutes. Stir in raisins and let cool to room temperature.
04
To food processor, add cottage cheese, orange zest, 2 tsp (10 mL) vanilla and 1/2 tsp (2 mL) cinnamon; pulse a few times, then process until smooth.
05
Divide cottage cheese mixture among serving bowls and top with granola.

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