Cottage Cheese Breakfast Bowl with Berries and Almonds
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 10 min · vegetarian, gluten-free
316 cal
26g protein
26g carbs
12g fat
per serving · estimated
Ingredients
- 1 1/2 cups 4% cottage cheese
- 3/4 cup blueberries
- 1/2 cup strawberries
- 1/4 cup sliced almonds
- 1 tbsp honey
- 1 tbsp chia seeds
- 1 lemon
- 1/4 tsp ground cinnamon
- 1 pinch flaky sea salt
Method (tap to check — screen stays awake)
- Toast the almonds in a dry skillet over medium 3 to 4 minutes, shaking often, until they smell nutty and the edges color. Tip them straight out of the pan to stop them catching.
- Hull and quarter the strawberries, toss them with the blueberries and the zest of the lemon, and leave them 5 minutes so the juices come out and make their own syrup.
- Divide the cottage cheese between 4 bowls and spoon the fruit and its juices over.
- Finish each bowl with almonds, chia seeds, a drizzle of honey, a dusting of cinnamon and the smallest pinch of flaky salt, which is what stops it tasting flat.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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