Apple Cinnamon Cottage Cheese Breakfast Bowls with Maple
Ease into fall with this delicious and healthy cottage cheese breakfast bowl filled with juicy apples, crunchy walnuts, chewy raisins, and warm fall spices.
Equipment
- 1 Pressure cooker For quick cooking
- 1 Baking dish Greased, for oven finish
- 1 Mixing bowl Large, for combining ingredients
Ingredients
Main Ingredients
- 2 cups dry cottage cheese 2%-4% fat recommended
- 2 ½ cups chopped apples core removed, peel optional
- 6 tablespoons lightly toasted walnuts chopped
- 6 tablespoons raisins Thompson or golden
- 2 tablespoons maple syrup plus extra for drizzling
- 2 teaspoons ground cinnamon key warm spice
- 1 teaspoon ground nutmeg adds cozy flavor
- 1 teaspoon ground cardamom kind of exotic and sweet
Instructions
Instructions
- Preheat your oven to 350 degrees Fahrenheit if baking after pressure cooking.
- In a large mixing bowl, combine dry cottage cheese, 2 cups of chopped apples, 4 tablespoons of chopped walnuts, 4 tablespoons of raisins, maple syrup, cinnamon, nutmeg, and cardamom.
- Mix until everything is well combined.
- Transfer mixture to a greased baking dish and spread evenly.
- Top with remaining apples, walnuts, raisins, and a drizzle of maple syrup.
- Bake for about 30 minutes until golden and bubbly, or use pressure cooker for quicker cooking.
- Let cool slightly before serving.
- Serve warm, optionally paired with Deviled Eggs With Bacon for a complete breakfast.
Notes
You can peel the apples if you like. This recipe keeps well in an airtight container in the refrigerator up to 4 days.