This strawberry cottage cheese bowl pairs maple roasted strawberries, oats and coconut with cottage cheese for a delicious, protein-packed breakfast.
I’ve been making cottage cheese bowls with fruit for many moons, but it wasn’t until recently that I switched things up by roasting the fruit beforehand. This trick is a total game-changer and adds so much flavor to the cottage cheese.
Roasting Strawberries
Roasting the strawberries not only enhances their flavor and sweetness, but it helps the berries release a little juice which makes for the perfect sauce to mix into a bowl of cottage cheese.
Alone the roasted berries and cottage cheese have kind of a mushy texture so for this recipe the strawberries are roasted with oats and coconut flakes. The oats and coconut add a nice crunch to the mixture, as well as, some whole grains and healthy fats. The combo is filling, delicious and perfect for days you need a hearty, protein-packed breakfast.
Ingredients in Roasted Strawberry Cottage Cheese
cottage cheese – the star of the recipe!
strawberries – I love the sweet flavor the strawberries bring to the cottage cheese.
old fashioned oats – otherwise known as rolled oats. Oats are naturally gluten-free, but often contaminated with gluten, so if you have a gluten intolerance make sure you get oats that are labeled gluten-free. My fave brand is Bob’s Red Mill.
unsweetened coconut flakes – for some added crunch.
maple syrup – the perfect all natural sweetener. Make sure you’re buying pure maple syrup.
cinnamon – for a little spice to blend with the sweetness.
The berries do take 30 minutes to roast, which is fine for a relaxed weekend breakfast, however if you’re making this for the weekday it might be best to make your roasted mixture ahead of time and keep it in the fridge until you’re ready to make the bowl. The roasted berry mixture should last about 4-5 days in the fridge.
Prep ingredients for roasting: Toss strawberries, oats, coconut, maple and cinnamon in a small bowl. Line a baking sheet with parchment and spread berry mixture over it.
Roast: Bake berry mixture for a total of 30 minutes, stirring once halfway through. Let berries cool for 5 minutes.
Serve: Place cottage cheese in a bowl. Add roasted berry mixture on top and enjoy! If the cottage cheese doesn’t taste sweet enough you can add an extra drizzle of maple.
Hi, Sonali! I haven’t tried it, but it should work okay. There may be extra liquid from the frozen berries. Let me know how it turns out if you try it!
I made the berry mixture in a toaster oven, which worked well. Mine didn’t turn out like the picture, and was pretty wet and gloopy. That said, it was delicious. I let it cool for a few min and then added to the cottage cheese still warm. It tasted like a creamy berry cobbler. Was definitely sweet enough and didn’t need any extra toppings.
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Hi, this looks amazing and I really wanna try it! Do you think this will work with frozen berries?
Hi, Sonali! I haven’t tried it, but it should work okay. There may be extra liquid from the frozen berries. Let me know how it turns out if you try it!
This would be great to add to a strawberry breakfast category! Other great strawberry recipes for breakfast are here too: https://www.californiastrawberries.com/category/recipes/breakfast/
Have made this recipe twice now! Love it! It makes the house smell great and it keeps me full and fueled until lunch.
Ah yay! I love hearing this, Amy! So glad you’ve been enjoying this recipe. Thanks for the review 🙂
This looks really good. Roasting is an interesting take on it.
So glad you enjoyed this recipe, Alexa! Thanks for the review 🙂
I made the berry mixture in a toaster oven, which worked well. Mine didn’t turn out like the picture, and was pretty wet and gloopy. That said, it was delicious. I let it cool for a few min and then added to the cottage cheese still warm. It tasted like a creamy berry cobbler. Was definitely sweet enough and didn’t need any extra toppings.