American · Breakfast
Cottage Cheese Pumpkin Spice Bowl
Creamy cottage cheese folded with pumpkin puree and autumn spices, topped with toasted pumpkin seeds, assembled fresh for a seasonal American breakfast bowl.
$
5 minsPrep
0 minsCook
5 minsTotal
EasyLevel
Nutrition per serving
385Calories
28gProtein
18gFat
32gCarbs
12gSugar
6gFiber
380mgSodium
10mgChol
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Instructions
1
Prep
Gather cottage cheese, pumpkin puree, pumpkin seeds, chia seeds, maple syrup, cinnamon, nutmeg, ginger, and vanilla extract. Measure all ingredients and have them ready for assembly.
2
Toast
Heat a dry pan over medium heat. Add pumpkin seeds and toast for 3 to 4 minutes, stirring occasionally, until they begin to pop and smell nutty. Transfer to a plate to cool completely.
3
Build
In a bowl, whisk together cottage cheese, pumpkin puree, vanilla extract, cinnamon, nutmeg, and ginger until smooth and evenly colored throughout.
4
Plate
Divide the pumpkin cottage cheese mixture between two serving bowls. Top each with half of the toasted pumpkin seeds and chia seeds. Drizzle maple syrup over each bowl 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) low-fat cottage cheese
- 200g (7.1 oz) canned pure pumpkin puree
- 40g (1.4 oz) raw pumpkin seeds
- 20g (0.7 oz) pure maple syrup
- 20g (0.7 oz) chia seeds
- 1.5 tsp ground cinnamon
- 0.5 tsp ground nutmeg
- 0.25 tsp ground ginger
- 1 tsp vanilla extract