This Whipped Cottage Cheese Breakfast Bowl is topped with berries, coconut flakes, and hazelnuts for a perfect treat that tastes indulgent but is actually very healthy!
Have you ever had whipped cottage cheese? If not, you are missing out!
I enjoy regular cottage cheese as a great snack that is low-carb and high in protein, and it goes great with both sweet and savory mix-ins. But whipping it takes it to a whole new level.
And it’s the perfect texture for this whipped cottage cheese breakfast bowl! I make these regularly for breakfast or as a snack, and they are super delicious. The whipped cottage cheese is so creamy and smooth, it feels like an indulgent treat. It’s like an easier version of a smoothie bowl!
I believe eating a healthy breakfast sets you up for success all day long. When you start your day with a healthy choice, it’s easier to keep making healthy choices.
But for those of us who don’t always have a lot of time in the morning, an easy recipe like this one is key. You can whip up (get it?) this bowl in minutes, add your tasty toppings, and dive in! Now there’s no reason not to start your day the right way.
How to make a whipped cottage cheese breakfast bowl
This breakfast bowl is so easy to make, you can barely consider this a recipe. But that’s one of the things I love about it!
Step 1: In a small food processor or personal blender, pulse the cottage cheese until it is smooth and creamy, for about 2-3 minutes.
Step 2: Remove the seeds from the pomegranate and prepare the other toppings. Optional: toast coconut flakes and hazelnuts in a skillet over medium-high heat for 2-3 minutes, stirring frequently.
Step 3: Serve right away or keep in the fridge for up to 24 hours.
That’s it! Super easy, right?
Breakfast bowl toppings
For this recipe, I used pomegranate, blackberries, hazelnuts, and coconut flakes. But the choice is really up to you!
You can use berries, fruit, nuts, seeds, or almost anything else you like. Just be aware that the toppings you use will change the nutritional information from what is listed below.
Personally, I always put the hazelnuts and coconut flakes in a dry skillet for 2 minutes before adding them to the bowl. This gives them a slightly “toasty” flavor and aroma that is pretty irresistible. If you’re in a rush though, you can skip this step.
Storage
As I mentioned, this dish can be stored in the refrigerator in an airtight container for up to 24 hours.
I actually like to whip up cottage cheese right when I bring it home from the store, then put it back into the original container. That way, it’s ready to go whenever I get a snack attack.
But keep in mind that whipped cottage cheese can’t keep for quite as long as when it’s un-whipped, so only do this when you know you’re going to eat it in the next 1-2 days.
Other healthy and delicious breakfast recipes
Want to see other ideas for healthy breakfasts that taste great and give you a burst of energy in the morning? Here are some of my favorite recipes I know you’ll love:
For more healthy breakfast recipes, be sure to check out this roundup of my favorite low-carb breakfast ideas for diabetics.
When you’ve tried this recipe, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Whipped Cottage Cheese Breakfast Bowl
Ingredients
- ½ cup low fat or fat-free cottage cheese
- ¼ pomegranate
- ¼ cup blackberries
- ½ oz. unsweetened coconut flakes
- 1 oz. hazelnuts
Instructions
- In a small food processor or personal blender, pulse the cottage cheese until it is smooth and creamy, for about 2-3 minutes.
- Remove the seeds from the pomegranate and prepare the other toppings. Optional: toast coconut flakes and hazelnuts in a skillet over medium-high heat for 2-3 minutes, stirring frequently.
- Serve right away or keep in the fridge for up to 24 hours.
Recipe Notes
Nutrition Info Per Serving
Hi, I tried this using a blender and could only find low fat cottage cheese. However when I did it it came out very thin/runny. Do you know why this might be?
Oh, that’s too bad 🙁 Some cottage cheese brands seem to be very watery which is really the only reason I can think of
I’m not a cottage cheese fan, but my daughters love it. This was an easy and unique breakfast that I will be making weekly for them!
New to you, I am. T2D. Eigh VERY resistant to change one. But with numbers starting to stay in the 400’s, I REALLLY want to change. I want to do cartwheels when I am 125. That won’t happen if I don’t become the change that I want in my life. I recognize that. Might I mention that I recently turned 64? Yeah. No cartwheels for me yet, and no lol, either. I am singularly impressed with what I learned from you yesterday, via certain posts. Refreshed, too. Now. The REAL reason for this comment is to give high praise for the Whipped Cottage Cheese! Wow. Now THAT is a game changer for me. I like it better than the other Cottage Cheese Whip thing that is flying around the internet right now! It is only okay to me, so I didn’t make it very often. Like, twice is all really. THIS recipe, now. I have visions in my head of ALL the ways I can do it up. The flavor profiles. Textures. AND STILL BE DIABETICALLY SAFE. I whipped the stuff up and held back some for my late night treat. Poured some cooked and pureed blueberries, sugar free, on top. VERY nice. And for once, my numbers did not skyrocket because I had a late night sweet treat. THANK YOU for this recipe. So diverse it will be. SO many things to change it up with! Thank you, thank you, thank you.
Donna – I’m so glad you, and your blood sugars, liked it. Keep up that spirit and energy and you’ll be doing cartwheels before you know it
Can I substitute the pomegranate for another maybe strawberries and the hazelnut for maybe almonds? I dont have either of those.
You sure can. It will change the macronutrients slightly but should still be tasty