Whipped Cottage Cheese Breakfast Bowls with Peanut Granola
Whipped cottage cheese is a light, fluffy, smooth version of the curd-studded dairy and a delicious base for crunchy granola.Protein power: Cottage cheese has protein numbers on par with Greek yogurt but at a lower price point. Since peanuts are technically a legume, they supply higher amounts of protein than tree nuts such as almonds and are significantly less expensive.
Ingredients
- 1 ½ cups rolled oats
- ¾ cup unsalted shelled and crushed peanuts
- ¼ cup dried coconut flakes
- 2 tablespoons brown sugar or coconut sugar
- 1 teaspoon cinnamon divided
- ½ teaspoon ginger powder
- ¼ teaspoon salt
- 3 tablespoons melted coconut oil or mild-flavored oil such as grapeseed
- 2 tablespoons maple syrup, date syrup, or brown rice syrup
- 3 teaspoons vanilla divided
- ½ cup raisins
- 2 cups cottage cheese
- 1 teaspoon orange zest
Instructions
- Preheat oven to 250°F.
- In large bowl, toss together oats, peanuts, coconut, sugar, 1/2 tsp cinnamon, ginger, and salt.
- In small bowl, whisk together oil, syrup, and 1 tsp 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.
- To food processor, add cottage cheese, orange zest, 2 tsp vanilla and 1/2 tsp cinnamon; pulse a few times, then process until smooth.
- Divide cottage cheese mixture among serving bowls and top with granola. If you’re looking for a little sweetening, you can also top with a drizzle of local honey or pure maple syrup.
Notes
Each serving contains: 531 calories; 24 g protein; 31 g total fat (17 g sat. fat); 44 g total carbohydrates (26 g sugars, 5 g fiber); 615 mg sodium