Instructions
Add the cottage cheese and Greek yogurt (if using) to a serving bowl. Stir until the mixture looks creamy and well combined.
Spoon the mixed berries over the cottage cheese base. If using frozen berries, thaw them slightly so they release some juices.
Sprinkle chopped nuts, coconut chips.
Add a pinch of ground cinnamon and a tiny pinch of fine sea salt(optional).
Drizzle with honey or maple syrup to taste.
Serve the cottage cheese breakfast bowl right away, or cover and refrigerate for up to 24 hours.
For the best crunch, add nuts and granola just before eating.
Rekha's Notes
Variations
• Swap berries for sliced banana, apple, mango or seasonal fruit.
• For extra protein, use 1 cup cottage cheese instead of 3/4 cup, or add 1 tablespoon nut butter or a scoop of protein powder.
• For a lower sugar bowl, skip the honey and use more berries or a calorie free sweetener if you like.
Meal prep tips
• Assemble the cottage cheese base and fruit in jars and refrigerate for up to 3 days. Add nuts, seeds and granola just before serving so they stay crunchy.
• Nutrition information will vary depending on the brand of cottage cheese and toppings you use, but a bowl made with 3/4 cup low fat cottage cheese plus nuts and seeds usually provides around 20–25 g protein.
Nutrition
Calories: 302kcalCarbohydrates: 31gProtein: 23gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 1gCholesterol: 13mgSodium: 645mgPotassium: 401mgFiber: 4gSugar: 17gVitamin A: 53IUVitamin C: 2mgCalcium: 199mgIron: 1mg