This blueberry cottage cheese bowl combines fresh cheese, sweet fruit and a good crunch from seeds. It's so easy to make as a high protein breakfast or snack in about 15 minutes!
After making my savory cottage cheese bowl and apples and cottage cheese recipe, I had to make a version with my favorite fruit! Cottage cheese and blueberries are such a fun combination, with a slight tang from the cheese and sweetness from the berries.
It's the kind of breakfast or snack that is a go-to on those days when we want an easy meal. It checks the boxes of being quick, easy, high protein and gets in some nutritious fruit and seeds too!
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🫐 Ingredients
All the ingredients and their quantities are set out in the recipe card below.
Some notes on a few of them:
- Cottage cheese - I like to use full fat cottage cheese as it has a creamier, richer taste and texture.
- Blueberries - I've only made this with fresh berries, but you could use frozen too. They will release a little more liquid when cooked.
- Hemp seeds - for crunch and they're a good source of protein too (see Healthline).
- Pumpkin seeds - also for a nice crunch!
- Chia seeds - these are used to make a quick blueberry jam as the topping.
🔪 How to Make Blueberry Cottage Cheese
We make this cottage cheese with blueberries bowl with easy to find, affordable ingredients and many are pantry staples. No fancy kitchen equipment needed, just grab a small pot to cook the berries.
All the instructions are in the recipe card below, but these step by step photos should help guide you.
Step 1: Heat the blueberries
Add the blueberries to a small pot and heat on low, stirring often, until they break down and become jammy in texture (image 1). Add a splash of water, if required. Take off the heat, stir in the chia seeds, and allow to cool.
Step 2: Stir in spice
Spoon the cottage cheese into your bowl, sprinkle on the cardamom, and stir into the cheese (image 2).
Step 3: Add the blueberries
Spoon the cooled blueberries onto the cottage cheese (image 3).
Step 4: Add the toppings
Sprinkle the hemp seeds and pumpkin seeds over the cottage cheese and blueberries, and drizzle on the maple syrup (image 4).
💭 Recipe Tips and Notes
- Use full fat cottage cheese. This isn't a necessity, but it will give you a creamier cottage cheese bowl than low fat cheese.
- Whip the cheese. If you don't love the regular cottage cheese texture, you can easily whip it in a blender first to get a smooth consistency.
- Add other berries. Blackberries and redcurrants are some of my favorites!
📋 Frequently Asked Questions
In their overview of cottage cheese, Healthline describes that a half cup of low fat cottage cheese has 14g of protein. The amount will vary slightly depending on brand, and whether it is full fat or low fat.
I don't recommend to freeze as the taste and texture of the cottage cheese will change during the freezing process.
Cottage cheese is on the 'well tolerated' section of the SIGHI histamine elimination diet for histamine intolerance list, but does not appear on the SIGHI food compatibility list for mast cell disorders. Only use if you know you tolerate well.
🍽 More Cottage Cheese Recipes
Cottage cheese can be enjoyed in both sweet and savory recipes, including my cottage cheese salad dressing and cottage cheese chicken, as well as these tasty ideas:
I'm always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes! And I love to hear from you, so please so leave a star rating ⭐⭐⭐ and comment if you've tried the recipe!
📖 Recipe
Blueberry Cottage Cheese Bowl
Ingredients
- ⅓ cup blueberries
- 1 tsp chia seeds
- 1 cup cottage cheese
- ¼ teaspoon cardamom
- 1 teaspoon hemp seeds
- 1 teaspoon pumpkin seeds
- 1 tso maple syrup
Instructions
- Add blueberries to a pot and heat on a low heat for 6-8 minutes, until they are partially broken down. You can press against them with a wooden spoon to help this process. Set aside, spoon in the chia seeds, stir well, and allow to cool.
- Spoon cottage cheese into a bowl, sprinkle on the cardamom and stir into the cheese.
- Spoon the cooled blueberries onto the cottage cheese, sprinkle on the hemp seeds and pumpkin seeds and drizzle on the maple syrup.
Notes
- I suggest to use full fat cottage cheese for a creamier, richer flavor.
- If you're not a fan of the texture of cottage cheese, you can easily whip it in a food processor first to a creamy consistency.
- Nutritional information is auto-generated and should be understood to be an estimate.
- cottage cheese is on the 'well tolerated' section of the SIGHI elimination diet for histamine intolerance, but does not appear on the list for mast cell disorders. Only use if known to tolerate well.
- cardamom, which scores 0, but has a note, in French, which states that some varieties may not be well tolerated.
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