This strawberry cottage cheese breakfast bowl pairs maple roasted strawberries, oats and coconut with cottage cheese for a delicious, protein-packed breakfast.
I’ve been making this strawberry cottage cheese breakfast bowl for many moons (I first posted this recipe back in 2013!) and it never gets old.
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.
Why You’ll Love This Recipe
There’s a lot to love about this easy, nourishing recipe—here’s why it might become your new favorite:
- Simple ingredients – You only need 6 ingredients to make this recipe!
- Protein-packed – This bowl is packed with 32 grams of protein, making this bowl satisfying and great for breakfast or a post-workout snack.
- Easy to make – This recipe requires only 5 minutes of prep time. The oven does the rest of the work! It’s the perfect recipe for busy mornings.
- Customizable – Add a spoonful of nut butter, a sprinkle of chia seeds, or swap in another fruit for endless variations.
Ingredients Needed
- cottage cheese – the star of the recipe! I like using Good Culture or Kalona Supernatural full-fat cottage cheese for the best flavor and texture, but low-fat will also work.
- strawberries – another star ingredient in this recipe! You’ll need 8 fresh strawberries that are quartered. I love the sweet flavor the strawberries bring to the cottage cheese.
- old fashioned 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.
- unsweetened coconut flakes – for some added crunch. Make sure you’re using larger coconut flakes, as desiccated coconut can easily burn in the oven.
- maple syrup – the perfect all natural sweetener. Make sure you’re using pure maple syrup.
- cinnamon – for a little spice to blend with the sweetness.
Easy Recipe Substitutions
This cottage cheese bowl is super flexible, so feel free to switch things up based on what you have or what you’re craving:
- Fruit variation: No strawberries? Try blueberries, raspberries, or chopped apples. Roasted peaches or plums would also be delicious when they’re in season.
- Sweetener swap: Maple syrup adds a nice depth, but honey or agave will work too. Just adjust the amount to taste.
- Coconut-free option: You can skip the coconut or swap in chopped nuts or seeds like walnuts, pecans, or sunflower seeds for crunch.
How to Make This Cottage Cheese Breakfast Bowl
Step 1: Toss strawberries, oats, coconut, maple and cinnamon in a small bowl.
Step 2: Spread berry mixture onto baking sheet and bake for 30 minutes, stirring once halfway through. Let berries cool for 5 minutes, then add to a bowl with cottage cheese. Enjoy!
Brittany’s Recipe Tips!
I’m sharing a few simple tips to help your cottage cheese bowl turn out extra delicious every time:
- Use ripe strawberries: The sweeter the berries, the better the flavor after roasting. If yours aren’t super sweet, feel free to add a tiny bit more maple.
- Stir halfway through roasting: This helps the oats and coconut toast evenly and prevents burning. Keep an eye on the coconut near the end—it can brown quickly!
How to Store
This cottage cheese bowl is best enjoyed fresh, but you can absolutely prep parts of it ahead of time. Here’s what I would do:
- Cottage cheese: Keep it stored separately in the original container and scoop out portions as needed for easy assembly throughout the week.
- Roasted strawberry topping: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently before serving, or enjoy it cold—both ways are delicious.
- Fully assembled bowl: If you’ve already combined everything, you can store it in the fridge for 1–2 days. Just note that the oats and coconut will soften a bit over time.
Frequently Asked Questions
Yes! The roasted topping stores really well in the fridge. Just warm it up slightly before serving if you want that warm-cool contrast.
Yes! This recipe is 100% gluten free.
Definitely. You can prep the roasted topping in advance and keep cottage cheese ready to go. It makes a quick breakfast or snack with minimal effort.
More Healthy Breakfast Recipes
Be sure to check out more cottage cheese recipes as well as the full collection of breakfast recipes on EBF!
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