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.
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.
Low and slow
Cooking granola at lower oven temperatures with frequent stirring helps keep oats and any nuts or seeds from burning. This gives you a toasty flavour instead of something that tastes like ash.
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
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.