These blueberry cottage cheese overnight oats are a super filling high protein breakfast topped with sweet honey, blueberries, and crunchy pumpkin seeds.
Hi, friends!
I'm popping in a little late this week. There were some issues on the backend of my website, stopping me from posting for the last 24 hours. Thankfully, readers were still able to access the site, although it may have been a little slower. However, I couldn't access the blog to post, so I likely will throw up a new post on Saturday, so be on the lookout for that!
Now, on to today's recipe! This blueberry cottage cheese overnight oats were inspired by my recipe for blueberry cottage cheese oatmeal from 2016! But, it's hot as H E double hockey sticks out and I can't eat hot food, or I'll melt.
Dramatic? Maybe. Also, 100% true, though.
Cottage cheese is one of my favorite ways to add protein to overnight nights. (If you need more ideas, check out my post how to make high protein overnight oats four ways!) Cottage cheese is just so filling, and if you like the texture of it (I do), you'll love this protein-packed healthy breakfast idea!
The beautiful thing about this recipe is you can make the base by combining your oats, cottage cheese, and almond milk (or any milk), and then you can customize the toppings however you want!
The base will be very liquidy to start with, but the oats will absorb the excess liquid overnight so in the morning you'll have a thick, yet fluffy mixture to start layering on the toppings too.
Because cottage cheese is naturally more salty than greek yogurt (typically used in overnight oats recipes), I like to go with a sweet and salty kettle corn ish theme whenever I make this base. That's why I love to top mine with a combo of salty, crunchy roasted seeds and sweet, bursting blueberries, or other berries.
Enjoy! And let me know if you try this easy recipe!
Blueberry Cottage Cheese Overnight Oats
Ingredients
- ½ cup cottage cheese
- ⅓ cup oats
- ¼ cup unsweetened vanilla almond milk or any milk
Toppings
- 1 /2 tablespoon honey
- ½ cup blueberries
- 2 tbsps roasted pumpkin seeds
Instructions
- Stir together the cottage cheese, oats, and milk. Place in the refrigerator overnight or for 4-6 hours.
- Top with honey, blueberry, and pumpkin seeds. Serve cold.
Nutrition
Kimberly says
I cannot thank you enough for this recipe. I'm hyperglycemic and this first time in ages that I've been able to enjoy oats without a big glucose spike. This is a forever recipe for me.
Kelli Shallal MPH RD says
You are so welcome!
Kat says
Thank you for sharing. How long would this last in the fridge?
Kelli Shallal MPH RD says
3-5 days 🙂 As long as your cottage cheese or other dairy products are good that long!
Christy says
I had some cottage cheese to use up before it went bad and I found this recipe. It was fantastic! I don’t love overnight oats for breakfast the usual way but this was really, really good. I’ve made it 3 nights in a row now, and have tweaked it each time. I’ve used maple syrup instead of honey, added chia seeds, and use a maple flavoured trail mix with pumpkin seeds, walnuts and peanuts. Next I’m going to try cocoa powder, instant coffee and coconut!
Kelli Shallal MPH RD says
That's great! So glad you like it!
Jenny says
Does it matter what kind of oats we use? Thank you!!
Kelli Shallal MPH RD says
Rolled oats or quick oats should work!