Ingredients:

  • 1 cup Full-Fat Cottage Cheese (225g)
  • 1/4 cup Pumpkin Puree (60g)
  • 1–2 teaspoons Maple Syrup or Honey (5–10ml)
  • 1/4 teaspoon Vanilla Extract
  • 1/4 teaspoon Ground Cinnamon
  • Pinch of Ground Nutmeg
  • Tiny pinch of Ground Ginger (optional)
  • Pinch of Salt
  • 1 tablespoon Chopped Walnuts or Pecans (optional)
  • 1 teaspoon Chia Seeds or Hemp Hearts (optional)

Instructions:

  1. Combine Base Ingredients: Place the cottage cheese, pumpkin puree, maple syrup, vanilla extract, cinnamon, nutmeg, ginger, and salt into a small mixing bowl.
  2. Mix Thoroughly: Using a fork or small whisk, mix the ingredients until the mixture is uniform in colour and texture, ensuring the cottage cheese lumps are integrated smoothly.
  3. Heat Gently (Optional): If desired, heat the mixture gently. Microwave on medium power for 30-second intervals, stirring between each, until warm (about 1-2 minutes total). Alternatively, heat slowly in a small saucepan over low heat, stirring constantly for 3-4 minutes. Do not boil.
  4. Serve Warm: Transfer the warmed mixture to your final breakfast bowl.
  5. Garnish: Top generously with your chosen nuts and seeds immediately before serving. Enjoy this Cottage Cheese and Pumpkin Breakfast Bowl.