I have been back on an overnight oats kick lately. I hadn't had them in a while until a couple weeks ago. I rekindled my love for them inspired by this recipe by the Healthy Foodie. I made some changes, but it got me hooked again. I have also seen some recipes for overnight oats out there using cottage cheese. Before I left for the weekend I wanted to use up the last bit of cottage cheese I had in the fridge, so I thought, what better time to give it a try. I love cottage cheese but only recently (last few months) have enjoyed it in a sweet state. I used to only enjoy it on pasta, or salads, on its own, or maybe with some nuts. But now, I like it with sliced strawberries or nectarines. Yum.
I started out with my usual standard overnight oats recipe, and substituted 1/2 cup of the soy milk for almost 1/2 cup of 2% cottage cheese. I absolutely loved the modification. I was quite full so I think next time I would scale it down, but it sure did pack a protein punch, 27 grams to be exact. Woah.
Overnight Oats with Cottage Cheese
1/2 cup oats
1 tbsp ground flax (or chia seeds)
1 small banana, chopped
1/2 cup unsweetened soy milk
1/2 cup 2% cottage cheese
1. Chop banana into bottom of bowl.
2. Add oats and flax on top of banana.
3. Add soy milk and cottage cheese.
4. Mix, trying to keep the banana on the bottom (prevents browning).
5. Chill overnight (or for a few hours).
It was just the right about of cheesiness. It was a bit thick in the morning so I added a dash of milk until it was the consistency I like. I also added a little bit of almond butter (peanut butter would be good too). Like I said, I would probably scale it down to 1/3 cup oats next time because I was too full after eating it all.
Overnight oats are a great breakfast for the summer because they are quick, cold, and require no cooking. There is so much potential for this kind of breakfast. Let your imagination run wild!
....And then come back here and let me know what you come up with!