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Gingerbread Granola Cottage Cheese Breakfast Bowls
Preparation
60 min
Cooking
20 min
Portions
8
This gingerbread-style cottage cheese and granola breakfast bowl recipe is a deliciously comforting way to start the day! Perfect for winter, it combines the crunch of fresh apples and pomegranate arils, the subtle sweetness of cottage cheese, and the warm taste of homemade granola. This pan-fried granola is infused with gingerbread flavours with spices like cinnamon, ginger and nutmeg, offering a crunchy, golden texture. Not only is this bowl rich in protein, it's also an explosion of flavours and textures, ideal for getting the day off to a good start.
Ingredients
For the bowl
- 1 crisp apple, chopped
- ½ large pomegranate
- 1 cup cottage cheese
- ½ cup gingerbread granola
- Honey (for drizzling, optional)
Cook-top gingerbread granola (makes about 8 servings)
- 2 ½ cups large flakes oats
- ½ cup unsweetened shredded coconut
- ½ cup pecans, roughly chopped
- 2 tbsp. sliced almonds
- 1/3 cup dried cranberries or raisins
- ½ tsp. cinnamon
- ¼ tsp. ground ginger
- 1/8 tsp. ground nutmeg
- ¼ tsp. salt
- ¼ cup olive oil
- 2 tsp. molasses
- ¼ cup honey
- ½ tsp. vanilla extract
Preparation
- In a small bowl, prepare the wet ingredients by whisking together oil, honey, molasses and vanilla, set aside for later.
- In a large bowl, combine oats, unsweetened coconut, pecans, almonds, spices and dried cranberries, mix to combine.
- Next, add the wet ingredients to the dry ingredients and mix until incorporated.
- Add ½ of the granola mixture to a 20 cm skillet. Power on a Heritage portable induction cooktop and set the temperature to 175 F. Cook until granola turns a golden colour, about 10-15 minutes, turning frequently to prevent burning.
- Remove granola from heat and evenly spread mixture onto a lined baking tray. Using the back of a spoon, press down. Allow granola to cool and dry, about 1 hour
- Repeat steps 4 and 5 with the remaining granola mixture.
- Break granola into bite size chunks and store in an air tight container in a cool dry place for up to 1 week.
- To make the high protein cottage cheese breakfast bowl, place cottage cheese in a bowl, followed chopped apples, pomegranate arils, granola and a drizzle of honey. Enjoy!