Pumpkin Whipped Cottage Cheese Breakfast Bowl Recipe
This Pumpkin Whipped Cottage Cheese Breakfast Bowl is a quick, creamy, and nutrient-packed morning meal. Blending full-fat cottage cheese with pumpkin puree and warm spices creates a smooth, mousse-like texture perfect for starting your day with a boost of protein, fiber, and vitamins. Naturally sweetened with maple syrup and topped with crunchy granola and seeds, it’s both comforting and wholesome.
- Prep Time: 3 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 1 serving 1x
- Category: Breakfast
- Method: Blending
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Main Ingredients
- 1 cup full-fat cottage cheese
- 1/2 cup canned pumpkin puree
- 2 tablespoons maple syrup
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- Pinch of salt
Optional Toppings
- Granola
- Almond butter or peanut butter (drizzle)
- Pumpkin seeds
- Extra cinnamon
Instructions
- Add the Cottage Cheese: Scoop 1 cup of full-fat cottage cheese into your blender to serve as the creamy base for this breakfast bowl.
- Add Pumpkin Puree: Pour 1/2 cup of canned pumpkin puree into the blender with the cottage cheese to incorporate fiber and pumpkin flavor.
- Add Maple Syrup, Vanilla, and Spices: Add 2 tablespoons of maple syrup, 1/2 teaspoon vanilla extract, 1/2 teaspoon pumpkin pie spice, 1/2 teaspoon cinnamon, and a pinch of salt for sweetness and warm seasonal spices.
- Blend Until Smooth: Blend all ingredients for about 30 to 60 seconds until the mixture is completely smooth and creamy, scraping down the blender sides as needed to avoid lumps.
- Pour into Serving Bowl and Add Toppings: Spoon the whipped mixture into a bowl and top with your choice of granola, a drizzle of almond or peanut butter, pumpkin seeds, and a sprinkle of cinnamon for extra texture and flavor.
Notes
- Use full-fat cottage cheese for the creamiest texture.
- Blend thoroughly to avoid lumps and achieve a mousse-like consistency.
- A pinch of salt enhances and balances the flavors.
- Add toppings just before serving to maintain crunchiness.
- Can substitute maple syrup with honey or agave nectar, adjusting sweetness accordingly.
- This bowl keeps well in the fridge for up to 2 days if stored in an airtight container.
Keywords: Pumpkin, Cottage Cheese, Breakfast Bowl, Healthy, Fall Recipe, Protein-Packed, Easy Breakfast
