This strawberry cottage cheese bowl pairs maple roasted strawberries, oats and coconut with cottage cheese for a delicious, protein-packed breakfast. Roasting the berries enhances their sweetness and creates a delicious, fruity sauce to mix into the cottage cheese.
It’s funny because I go through phases with cottage cheese. Some weeks I buy it and it disappears in a couple days, but other times it just sits in the fridge. It’s one of those foods I have to be in the mood for.
Here recently though I’ve been l-o-v-i-n-g it, especially paired with local, seasonal berries and a little maple syrup.
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 was inspired by a breakfast recipe I tried from SELFstarter that pairs roasted strawberries and oats with Greek yogurt.
Until trying SELF’s recipe I’d never roasted berries for a breakfast recipe before. Well, besides the few times I’ve paired leftover blueberry crumble or crumble bars with Greek yogurt for breakfast or that time I made leftover berry crumble overnight oats. I don’t think those count, but I highly recommend trying either when you have leftover crumble around the house.
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.
Quick little note: 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 for 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.Print
This strawberry cottage cheese bowl pairs roasted strawberries with cottage cheese for a delicious, protein-packed breakfast or snack.
- 1 cup cottage cheese
- 8 strawberries, quartered
- 1/4 cup old fashioned oats
- 2 Tablespoons unsweetened coconut flakes
- 2 teaspoons maple syrup + extra for topping
- pinch of cinnamon
- Pre-heat oven to 350°. Toss strawberries, oats, coconut, maple and cinnamon in a small bowl. Line a baking sheet with parchment and spread berry mixture over it. Bake berry mixture for a total of 30 minutes, stirring once halfway through. Let berries cool for 5 minutes.
- 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.
Recipe inspired and adapted from SELF’s Roasted Oat and Strawberry Yogurt Parfait.
- Calories: 435kcal
- Sugar: 20g
- Sodium: 826mg
- Fat: 18g
- Saturated Fat: 10g
- Trans Fat: 0
- Carbohydrates: 41g
- Fiber: 6g
- Protein: 29g
- Cholesterol: 38mg