Whipped cottage cheese breakfast bowls with peanut granola
Servings: 4
Ingredients
- 1 1/2 cups rolled oats
- 3/4 cup unsalted shelled and crushed peanuts
- 1/4 cup dried coconut flakes
- 2 Tbsp brown or coconut sugar
- 1 tsp cinnamon, divided
- 1/2 tsp ginger powder
- 1/4 tsp salt
- 3 Tbsp melted coconut oil or mild-flavored oil such as grapeseed
- 2 Tbsp maple, date, or brown rice syrup
- 3 tsp vanilla, divided
- 1/2 cup raisins
- 2 cups cottage cheese
- 1 tsp orange zest
Instructions
- Preheat oven to 250 F.
- In large bowl, toss together oats, peanuts, coconut, sugar, 1/2 tsp cinnamon, ginger, and salt.
- In small bowl, whisk together oil, syrup, and 1 tsp vanilla. Pour over oat mixture and mix well until everything is moist. Spread granola on rimmed baking sheet in an even layer. In preheated oven, bake for 40 minutes, stirring granola every 10 minutes. Stir in raisins and let cool to room temperature.
- To food processor, add cottage cheese, orange zest, 2 tsp vanilla and 1/2 tsp cinnamon; pulse a few times, then process until smooth.
- Divide cottage cheese mixture among serving bowls and top with granola. If you’re looking for a little sweetening, you can also top with a drizzle of local honey or pure maple syrup.
Notes
TIP:
Low and slow
Cooking granola at lower oven temperatures with frequent stirring helps keep oats and any nuts or seeds from burning. This gives you a toasty flavor instead of something that tastes like ash.