These Apple Cinnamon Cottage Cheese Breakfast Bowls are my go-to way to welcome fall with something simple, fresh, and healthy to start the day.
Why this recipe is good:
I’ve loved these cinnamon apple cottage cheese bowls for as long as I can remember. They’ve always been a staple for breakfast or a mid-morning snack—such a nice break from the usual eggs, oatmeal, or smoothie routine.
Back in my bodybuilding days, way back when, we had to hit strict macros for carbs, fats, and protein. I figured out how to make this cottage cheese bowl fit perfectly into my plan so I could enjoy it a few times a week without any guilt.
These days, I don’t track macros that closely and don’t compete anymore, but eating wholesome, balanced food definitely stays a priority. This breakfast bowl checks all those boxes effortlessly.
My favorite cottage cheese:
I love using cottage cheese in sweet dishes like this one. It gives a great protein boost and balances flavors nicely since cottage cheese usually leans salty or savory compared to yogurt. My fave is cultured cottage cheese, and I recently discovered a brand called “Good”. I have to share the jokes we make around here—“Mom, is that cottage cheese good?” “Yep, it sure is GOOD!”
Jokes aside, this Good brand is really something special. It’s thicker and drier, which is perfect for mixing up big chunks of apple, raisins, toasted walnuts, and spices. The texture and taste really make the bowl shine.
Ingredients:
- Cottage Cheese – I use Good brand cultured cottage cheese with 2% or 4% milk fat. I’m not a fan of non-fat dairy, and I like culture for the probiotics. But you can absolutely pick whichever brand and fat content you prefer.
- Apples – My favorites are sweet-tart types like Pink Lady, Honeycrisp, or Gala. Any firm, sweet-tart apple will work here, and mixing two kinds can add some nice variety.
- Walnuts – I give them a quick toast in a pan for extra crunch and depth. Almonds or pecans would be fabulous swaps too if that’s what you have on hand.
- Spices – I use a cozy blend of cinnamon, nutmeg, and cardamom. Cinnamon is definitely non-negotiable here, but feel free to add ginger, allspice, or clove if you want to get creative.
- Raisins – I love the chewy texture and sweet pop raisins bring. Golden raisins, dried cranberries, or other dried fruits would work perfectly.
- Maple syrup – Just a touch adds that perfect balance of sweetness and warmth.
Making these breakfast bowls is a breeze. Toss everything together in one big bowl, then portion into smaller serving bowls. Don’t forget to set aside some apple chunks, walnuts, and raisins to sprinkle on top at the end, along with a dusting of cinnamon and a little maple syrup drizzle.
Can you make more for leftovers?
Absolutely! I usually make enough for 4 servings at once. When I do, I hold off on mixing in the walnuts until serving time—otherwise they soften in the fridge and lose that perfect crunch. I find the bowls keep best for up to 4 days; by day 5, the apples have lost their crispness.
Can this be saved for later?
Definitely! To keep your chopped apples from turning brown, just toss them with a little lemon juice before adding them to the bowl or storing them separately in the fridge. Pineapple juice works well for this too, so use what you have handy.
A few more notes about these maple cinnamon cottage cheese breakfast bowls first:
- I usually don’t peel the apples, but if you prefer, go for it. I always remove the core either with an apple corer or by cutting the apple into quarters and slicing out the core, then chopping into bite-sized chunks.
- If walnuts aren’t your thing, almonds or pecans or any nut you enjoy will work well here.
- Look for a drier cottage cheese, the kind that doesn’t have a lot of liquid pooling at the top when you open it. This thicker style blends better with the apples and spices. Ricotta cheese or a thick Greek yogurt are good substitutes if you want to switch it up.
- Not a fan of maple syrup? Feel free to swap in honey instead—it will give you that cozy sweetness.
- I’ve only ever enjoyed this bowl cold and fresh. I honestly haven’t warmed it up, and I’m curious but suspect it might lose some of its charm warm.
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Baked Apple Cinnamon Cottage Cheese Breakfast Bowls
- Total Time: 40 minutes
Ingredients
- 1 apple, chopped
- 1 cup cottage cheese
- 1 egg
- 1–2 tsp maple syrup or honey
- ½ tsp cinnamon
- ¼ tsp vanilla extract
- Pinch of salt
- Optional: nuts, raisins, granola for topping
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the cottage cheese, egg, maple syrup, cinnamon, vanilla, and salt.
- Gently fold in the chopped apple until evenly distributed.
- Pour the mixture into ramekins or a small baking dish.
- Bake for 25–30 minutes, or until set and lightly golden on top.
- If desired, top with nuts or granola before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 2 servings
- Calories: 250 kcal per serving
