American · Breakfast
Cottage Cheese Cinnamon Pecan Bowl
Creamy cottage cheese topped with toasted pecans, maple syrup, and a dusting of cinnamon, assembled fresh for a classic American breakfast bowl.
$
5 minsPrep
0 minsCook
5 minsTotal
EasyLevel
Nutrition per serving
385Calories
28gProtein
22gFat
24gCarbs
14gSugar
3gFiber
390mgSodium
20mgChol
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Instructions
1
Prep
Roughly chop 50g raw pecan halves. Measure out 450g cottage cheese, 30ml maple syrup, 20g chia seeds, 1.5 tsp cinnamon, 1 tsp vanilla extract, and 0.25 tsp nutmeg.
2
Toast
Heat a dry skillet over medium heat. Add chopped pecans and toast 2 to 3 minutes, stirring occasionally, until fragrant and lightly golden. Tip onto a plate to cool.
3
Build
Spoon cottage cheese into two serving bowls and stir in vanilla extract and half the cinnamon (about 0.75 tsp per bowl) until evenly combined.
4
Plate
Sprinkle toasted pecans and chia seeds across each cottage cheese bowl, dust with remaining cinnamon and nutmeg, drizzle maple syrup over the top, and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 450g (15.9 oz) full-fat cottage cheese
- 50g (1.8 oz) raw pecan halves
- 30ml (2 tbsp) pure maple syrup
- 20g (0.7 oz) chia seeds
- 1.5 tsp ground cinnamon
- 1 tsp vanilla extract
- 0.25 tsp freshly grated nutmeg