Cottage Cheese Oats

Sounds kind of bizarre, right? Well it’s not. I promise!

I knew that I needed to have a nice, big bowl of oats for breakfast yesterday now that Passover had ended but we were low on eggs [my go-to protein to add into my oats]. I wanted to try something different for a change and gave the cottage cheese a go. The oats came out nice and creamy with just a slight cheesiness to them. It was really great so I had to share!

Cottage Cheese Oats

Makes 1 serving

Daisy Cottage Cheese Oats

– 1/2 banana; mashed
– 1 tsp cinnamon
– 1/3 cup water
– 1/3 cup cottage cheese [I use low fat Daisy]
– 1/3 cup rolled oats [I use Bob’s Red Mill]
– Splash of almond milk [optional]

– 1 tbsp nut butter
– 1 tbsp granola [the Banana Bread Granola is perfect!]
– A little extra cinnamon

Place a small pot over medium-high heat. Add in banana, cinnamon, water, and cottage cheese. Mix thoroughly and bring to a boil before adding in the oats. Once boiling, mix in the oats and cook until desired texture is reached, about 5-10 minutes. I like add a splash of almond milk at the end and let cook another minute; I think this makes it extra creamy! Toss your toppings on and enjoy!

Nutritional Information

Per servings without toppings

212 Calories  /  4g Fat  /  33g Carbs  /  5g Fiber  /  10g Sugar  /  13g Protein

Sprint 2 the Table

Food for Thought

Are you a cottage cheese fan?

10 thoughts on “Cottage Cheese Oats

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