Cottage Cheese Overnight Oats – 4 Flavors!
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Start your morning right with these high protein Cottage Cheese Overnight Oats! It’s easy to prep in just minutes, meal prep friendly and is a well-balanced nutritious breakfast! It also tastes like dessert and will keep you full and fueled all morning! Four flavor variations included – Chocolate Peanut Butter and Raspberries, Strawberry Cheesecake, Apple Pie, and Pumpkin Pie!
Looking for more high protein overnight oats? Try my Apple Cinnamon Protein Overnight Oats, this Chocolate Peanut Butter Banana Overnight Oats, or Carrot Cake Overnight Oats next!
About This Recipe
If you’re looking to add more protein in your diet and love overnight oats for breakfast, you’ve got to try these Cottage Cheese Overnight Oats!
They’re easy to prep and are packed with protein, fiber and healthy fats!
I’ve been on a cottage cheese kick lately and have been finding more ways to include them in recipes. I decided to try using blended cottage cheese instead of Greek yogurt in my overnight oats and I was blown away by how creamy, thick and delicious it is!
It tastes like a rich and creamy dessert and will keep you full all morning. Also, the flavor and toppings can be customized to your liking!
While the pictures are of Chocolate Peanut Butter and Raspberries version (which has 39.5 grams of protein!), check out the ‘Flavor Variations’ section below for recipes and macros for Strawberry Cheesecake Cottage Cheese Overnight Oats, and an Apple Pie and Pumpkin Pie version!
Table of contents
Why This Recipe Works
- Quick and easy to make. All you need is 10 minutes to prep them!
- High protein. Thanks to cottage cheese and protein powder, these cottage cheese overnight oats pack a powerful protein punch and will keep you full and satisfied for hours!
- Full of fiber and healthy fats. Oat and raspberries add great sources of fiber and topping with chopped walnuts and peanut butter gives this nutritious breakfast a boost of healthy fats.
- Meal prep friendly. You can make several servings for a busy week and just add toppings in the morning for a quick and easy breakfast.
- Customizable. Make different flavors so you have variety and won’t get bored! I’ve included 3 other flavor variations below – strawberry cheesecake, apple pie and pumpkin pie!
Ingredient Notes and Substitutes
- Low Fat Cottage Cheese (2%): Or use full fat whole milk cottage cheese (4% fat). We’ll be blending the cottage cheese for a smoother and creamier texture. However, you’re welcome to use unblended small curd cottage cheese instead. If you can get blended/whipped cottage cheese easily where you live feel free to use it instead.
- Old Fashioned Rolled Oats: I like using Red Tractor Creamy Style Rolled Oats but regular old fashioned oats are perfectly fine. Use gluten-free certified oats if needed. You could also use quick oats.
- Chocolate Peanut Butter Protein Powder: I used PEScience Select Protein, a whey-casein protein blend. If you don’t have chocolate peanut butter protein powder, any chocolate protein powder will work. Add ½ tablespoon powdered peanut butter such as PB2 or PBfit or ½ tablespoon of natural smooth peanut butter and additional sugar-free maple syrup or other sweetener of choice. A pure whey, casein or vegan protein powder will all work. Note that vegan protein powders absorb more liquid than whey or whey-casein blend so you will need to add additional milk.
- White Chia Seeds: Or black chia seeds.
- Unsweetened Cocoa Powder: I like using Dutch process cocoa powder as it has a richer chocolate flavor. Unsweetened natural cocoa powder like Hershey’s works too.
- Fine Sea Salt (optional): Omit if your cottage cheese is already salted.
- Sugar-free Maple Syrup or Pancake Syrup: I like Walden Farms Pancake Syrup but you can use regular maple syrup.
- Unsweetened Almond Milk: Or any plant-based or regular milk of your choice.
- Toppings: Fresh or frozen raspberries, chopped walnuts and smooth peanut butter for some healthy fats.
Full ingredient amounts are in the recipe card below.
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How to Make Overnight Oats with Cottage Cheese
Below is a step-by-step overview on how to make this granola recipe. Keep scrolling down to get to the recipe card below with the full recipe and detailed instructions!
Note: Skip this step if using unblended small curd cottage cheese or store-bought whipped cottage cheese.
4. Chill overnight. Cover and refrigerate for at least 4 hours or overnight for the best thick and creamy texture.
Storing
- Storing: The overnight oats without the toppings will keep for up to 4-5 days in the fridge if stored properly in airtight sealed containers or mason jars. I personally feel they taste best when consumed within 3 days. While still safe to eat, the texture starts to change too much after 3 days and they don’t taste as fresh.
Meal Prep
- Decide how many servings you want to make. Double or triple the ingredients amounts by clicking the ‘2x’ or ‘3x’ buttons at the top of the recipe card if you’d like to make 2 or 3 servings for the week. Or multiply the ingredient amounts by the number of servings you’d like to make.
- Blend the cottage cheese: Blend the full carton of cottage cheese using an immersion hand blender.
- Mix: Mix all the dry ingredients for the oats base in a large bowl, then stir in the wet ingredients. Divide evenly into bowls with lids, mason jars or meal prep containers.
- Chill: Cover and refrigerate for up to 4-5 days. Note that they will increasingly thicken over the days in the fridge. You can stir in more milk in the morning to achieve your desired consistency if needed.
- Add toppings: Add the toppings just before eating.
Cook’s Tips
- Adjust consistency to your preference. Add more unsweetened almond milk for a thinner and more runny overnight oatmeal consistency. For a thicker texture, use less milk. I personally like my oats on the thicker side so 90ml (⅓ cup + 2 teaspoons) works for me. You can use the standard ½ cup of milk to ½ cup of oats ratio if you prefer a slightly runnier consistency. In the morning (or when you’re ready to eat) if the overnight oats are too thick for your liking, you can stir in a little more milk to loosen it up. Add your toppings once you’re happy with the consistency.
- Sweetness level. Use more or less sugar-free or pure maple syrup depending on your sweetness preference.
- Enjoy chilled or warm. Overnight oats are typically eaten cold but if you prefer to eat them warm, microwave the cottage cheese overnight oats on high for 1 minute or until warmed to your desired preference.
- Cover with foil or cling wrap. If using a bowl or container that doesn’t have a lid, cover the bowl by wrapping a small sheet of aluminum foil or cling wrap around the rim. This is fine if eating the next day. However, if making several servings to consume during the week, it’s best to use a container with a lid such as a mason jar or meal prep container. This will ensure that the overnight oats will taste fresh even after the first day.
- To make blended cottage cheese overnight oats. For an even smoother, pudding like texture, blend everything except the toppings in a high-speed blender. Transfer to a bowl, mason jar or airtight container. Cover and refrigerate for 4 hours or overnight. Add the toppings in the morning and enjoy!
Customization
- Omit the chia seeds. It’ll still be thick and creamy thanks to the cottage cheese!
- Leave out the protein powder. Since the protein powder does absorb some liquid, you can either use less milk or add more oats (½ cup + 2 tablespoons / 60 grams oats).
- Use a different milk. Unsweetened soy milk will add even more protein to these cottage cheese overnight oats! Cashew milk, oat milk, coconut milk, macadamia nut milk or regular dairy milk (low-fat, skim, whole milk, etc.) will all work.
- Sweetener. Honey, date syrup, agave nectar, monk fruit syrup or any other liquid sweetener of your choice will work.
- Fruit. Instead of raspberries, sliced bananas, blueberries, blackberries, strawberries, cherries, tangerines, apricots would taste great!
- Nuts: Chopped pecans, almonds, hazelnuts, Brazil nuts, pistachios, etc.
- Nut Butter: If you’re allergic to peanut butter or aren’t a fan, a drizzle of pecan butter (try my homemade spiced pecan butter!), almond butter, cashew butter, walnut butter, or any nut butter you love would be yummy!
- Seeds: Try sprinkling some sunflower seeds, pumpkin seeds, chia seeds or hemp seeds on top.
Flavor Variations
Below are recipes for cottage cheese overnight oats flavor variations. Macros are provided and calculated with the toppings. The nutritional information will vary if using different brands or substituting ingredients and if using using less/more toppings. Feel free to use an online calculator to calculate the nutritional information based on the ingredients you use.
Strawberry Cheesecake:
- ½ cup Old Fashioned Rolled Oats
- ⅔ scoop / 20 grams PEScience Strawberry Cheesecake Protein Powder (or Vanilla Protein Powder)
- ½ tablespoon White Chia Seeds (or black chia seeds)
- A little less than ½ cup / 100 grams blended Low Fat Cottage Cheese
- 1 tablespoon Sugar-free Maple Syrup or Pancake Syrup
- ¼ cup + 2 tablespoons to ½ cup / 90ml-118ml Unsweetened Almond Milk
Toppings:
- ⅓ cup Strawberries – sliced
- 1 tablespoon Smooth Peanut Butter
- 1 Lotus Biscoff Cookie or Graham Cracker – crushed
Macros:
Calories: 475
Protein: 38.2 grams
Fat: 16.1 grams
Carbohydrates: 44.1 grams
Dietary Fiber: 9.9 grams
Notes: If you don’t have strawberry cheesecake protein powder, substitute vanilla protein powder and add 1 tablespoon low fat or regular cream cheese to the oats base.
Apple Pie:
- ½ cup Old Fashioned Rolled Oats
- ⅔ scoop / 20 grams PEScience Apple Pie Protein Powder (or Vanilla or Snickerdoodle Protein Powder)
- ¼ teaspoon ground Cinnamon
- ¼ teaspoon Apple Pie Spice (or use more cinnamon)
- ½ tablespoon White Chia Seeds (or black chia seeds)
- A little less than ½ cup / 100 grams blended Low Fat Cottage Cheese
- 1 tablespoon Sugar-free Maple Syrup or Pancake Syrup
- ¼ cup + 2 tablespoons to ½ cup / 90ml-118ml Unsweetened Almond Milk
Toppings:
- ½ small Apple – cut into small pieces
- ⅛ teaspoon ground Cinnamon (sprinkle on top of chopped apples)
- 1 tablespoon Homemade Spiced Pecan Butter (or peanut butter, almond butter, etc.)
- 1 tablespoon chopped Pecans
Macros:
- Calories: 517
- Protein: 36 grams
- Fat: 22.5 grams
- Carbohydrates: 47.3 grams
- Dietary Fiber: 12.1 grams
Notes: If you don’t have apple pie protein powder, substitute vanilla protein powder and add use ½ teaspoon ground cinnamon or apple pie spice for the oats base.
Pumpkin Pie:
- ½ cup Old Fashioned Rolled Oats
- ⅔ scoop / 20 grams PEScience Pumpkin Pie Protein Powder (or Vanilla or Snickerdoodle Protein Powder)
- ½ teaspoon Pumpkin Pie Spice (or ground cinnamon)
- ½ tablespoon White Chia Seeds (or black chia seeds)
- 2 tablespoons Pure Pumpkin Puree (canned or fresh)
- A little less than ½ cup / 100 grams blended Low Fat Cottage Cheese
- 1 tablespoon Sugar-free Maple Syrup or Pancake Syrup
- ¼ cup + 2 tablespoons to ½ cup / 90ml-118ml Unsweetened Almond Milk
Toppings:
- 1 tablespoon chopped Pecans (or walnuts)
- 1 tablespoon Homemade Spiced Pecan Butter (or peanut butter, almond butter, etc.)
- ⅛ teaspoon ground Cinnamon, for sprinkling
Macros:
Calories: 509
Protein: 37.4 grams
Fat: 23.6 grams
Carbohydrates: 41.2 grams
Dietary Fiber: 12.4 grams
Notes: If you don’t have pumpkin pie protein powder, substitute vanilla protein powder and add ¼ teaspoon ground cinnamon to the oats base.
FAQs
Cottage cheese overnight oats can last up to five in the fridge if stored properly in airtight sealed containers or mason jars. However, they taste best when consumed within 3 days. If they’ve thickened too much for your liking over the days, you can always stir in more milk to achieve your desired consistency. Add toppings just before you’re ready to eat.
While blending the cottage cheese does create a smoother and more pudding like texture, you don’t have to blend it. I recommend using small curd cottage cheese if opting to not blend it but it’s up to your desired texture preference.
If leaving out the protein powder, replace it with more oats (use ½ cup + 2 tablespoons / 60 grams). Alternatively, simply use a little less milk and keep the oats amount the same at ½ cup / 40 grams.
If making the chocolate peanut butter flavored one, use 1.5 tablespoons unsweetened cocoa powder and 1 tablespoon of either natural peanut butter or powdered peanut butter to the oats base to yield a similar flavor. For other flavors variations above, replace the protein powder with more oats (use ½ cup + 2 tablespoons / 60 grams) or use less milk and add ½ teaspoon vanilla extract.
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Cottage Cheese Overnight Oats
Start your morning right with these high protein Cottage Cheese Overnight Oats! It’s easy to prep in just minutes, meal prep friendly and is a well-balanced nutritious breakfast! It also tastes like dessert and will keep you full and fueled all morning!
- Prep Time: 10 Minutes
- Refrigerating Time: 4 hours
- Cook Time: 0 Minutes
- Total Time: 4 hours 10 minutes
- Yield: 1 1x
- Category: Breakfast
- Method: Mix
- Cuisine: American
- Diet: Gluten Free
Ingredients
Oats Base:
- A little less than ½ cup (7 tablespoons) / 100 grams Low Fat Cottage Cheese (2% fat, or use 4% whole milk cottage cheese – note 1)
- ½ cup / 40 grams Old Fashioned Rolled Oats (use GF certified if needed)
- ≈ ⅔ scoop / 20 grams Chocolate Peanut Butter Protein Powder (I used PEScience Select Protein, a whey-casein protein blend – note 2)
- ½ tablespoon / 4 grams White Chia Seeds (or black chia seeds)
- 1 tablespoon / 6 grams Unsweetened Cocoa Powder (Dutch process preferably – note 3)
- ⅛ teaspoon Fine Sea Salt (optional – omit if your cottage cheese is already salted)
- 1 TBSP / 15ml Sugar-free Maple Syrup or Pancake Syrup (I like Walden Farms Pancake Syrup, or use regular maple syrup)
- ¼ cup + 2 tablespoons to ½ cup / 90ml-118ml Unsweetened Almond Milk (or any plant-based or regular milk of your choice – note 4)
Toppings:
- ≈ ½ cup / 56 grams fresh Raspberries (or blueberries, blackberries, or sliced strawberries)
- 1 tablespoon / 6 grams chopped Walnuts (or pecans, almonds, hazelnuts, or other nuts of choice)
- 1 tablespoon / 15 grams Smooth Peanut Butter (I used a natural and unsweetened one)
- Other optional toppings: Sunflower seeds, pumpkin seeds, chia seeds, hemp seeds, etc.
Instructions
- Blend the cottage cheese. Blend the cottage cheese using a food processor, high-speed blender, or immersion handheld blended to blend directly in the carton until smooth. You may need to pause push down the sides with a spoon. Set aside.
- Combine the dry ingredients: Add the oats, protein powder, chia seeds, unsweetened cocoa powder, and sea salt to a medium bowl, mason jar, or meal prep container. Mix to combine.
- Add the wet ingredients: Add the blended cottage cheese, unsweetened almond milk and maple syrup. Mix everything to combine until smooth and creamy.
- Refrigerate and chill: Cover (note 5) and refrigerate for at least 4 hours or overnight for the best thick and creamy texture.
- Add toppings: In the morning, top the overnight oats with fresh raspberries, chopped walnuts and peanut butter. Or feel free to use any other of your favorite overnight oats toppings. Then enjoy!
Equipment
Chocolate Peanut Butter Cup Protein Powder
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Red Tractor Creamy Style Rolled Oats
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- Blended Low Fat Cottage Cheese. I like to keep blended cottage cheese on hand for cottage cheese to meal prep cottage cheese overnight oats, protein dessert bowls and Ninja Creami ice creams so I use an immersion handheld blender to blend all of the cottage cheese directly in the carton. You’re welcome to use unblended cottage cheese for this recipe if you prefer. I recommend using small curd cottage cheese so that the texture is not too chunky. You can also use store-bought whipped cottage cheese if that’s easily available to you.
- Chocolate Peanut Butter Protein Powder. If you don’t have chocolate peanut butter protein powder, any chocolate protein powder will work. You can add ½ tablespoon powdered peanut butter such as PB2 or PBfit or ½ tablespoon of natural smooth peanut butter and additional sugar-free maple syrup or other sweetener of choice. A pure whey, casein or vegan protein powder will all work. Note that vegan protein powders absorb more liquid than whey or whey-casein blends so you will need to add additional milk.
- Can I leave out the protein powder? Replace it with more oats (use ½ cup + 2 tablespoons / 60 grams). If making the chocolate peanut butter flavored one, use 1.5 tablespoons unsweetened cocoa powder and 1 tablespoon of either natural peanut butter or powdered peanut butter to the oats base to yield a similar flavor. For other flavors variations above, replace the protein powder with more oats (use ½ cup + 2 tablespoons / 60 grams) and add ½ teaspoon vanilla extract to the oats base.
- Unsweetened Cocoa Powder. I recommend using a Dutch process unsweetened cocoa powder as it has a richer chocolatey flavor! Unsweetened natural cocoa powder such as Hershey’s will work too though.
- Unsweetened Almond Milk. Add more or less milk depending on your preferred consistency. I like my overnight oats REALLY thick and creamy so ⅓ cup to 90ml works best for me). Though for a more runny consistency, you can use the standard ½ cup/118ml that is typically used for ½ cup of oats in overnight oats. If in the morning the overnight oats are too thick for your liking, you can always stir in more milk before adding the toppings
- Cover with foil or cling wrap. If using a bowl or container that doesn’t have a lid, cover the bowl by wrapping a small sheet of aluminum foil or cling wrap around the rim. This is fine if eating the next day. However, if making several servings to consume during the week, it’s best to use a container with a lid such as a mason jar or meal prep container. This will ensure the overnight oats will taste fresh even after the first day.
- To meal prep: Blend the full carton of cottage cheese using an immersion hand blender. Double or triple the ingredients amounts by clicking the ‘2x’ or ‘3x’ buttons at the top of the recipe card if you’d like to make 2 or 3 servings for the week. Or multiply the ingredient amounts by the number of servings you’d like to make. Mix all the dry ingredients for the oats base in a large bowl, then mix in the wet ingredients. Divide evenly into bowls with lids, mason jars or meal prep containers. Refrigerate for up to 4-5 days. Note that the overnight oats will increasingly thicken over the days in the fridge. You can stir in more milk in the morning to achieve your desired consistency if needed. Add the toppings just before eating.
- Storing: The overnight oats without the toppings will keep for up to 4-5 days in the fridge if stored properly in airtight sealed containers or mason jars. I personally feel they taste best when consumed within 3 days. After that, the texture starts to change too much and they don’t taste as fresh.
- Nutritional information is calculated with the toppings. It will vary with any ingredient and brand substitutes.
- See the ‘Flavor Variations’ section in the post above for recipes and macros for strawberry cheesecake cottage cheese overnight oats, apple pie cottage cheese overnight oats, and pumpkin pie cottage cheese overnight oats.
Nutrition
- Serving Size: 1 serving (whole recipe)
- Calories: 503
- Sugar: 9.6g
- Sodium: 628.3mg
- Fat: 19.9g
- Saturated Fat: 3.6g
- Unsaturated Fat: 16g
- Trans Fat: 0.2g
- Carbohydrates: 45g
- Fiber: 15.4g
- Protein: 39.5g
- Cholesterol: 40.7mg
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