Print

Cottage Cheese Overnight Oats

Chocolate peanut butter cottage cheese overnight oats with raspberries, walnuts, and peanut butter in a bowl.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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!

Ingredients

Scale

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

  1. 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. 
  2. 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.
  3. Add the wet ingredients: Add the blended cottage cheese, unsweetened almond milk and maple syrup. Mix everything to combine until smooth and creamy.
  4. Refrigerate and chill: Cover (note 5) and refrigerate for at least 4 hours or overnight for the best thick and creamy texture.
  5. 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

Notes

  1. 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.
  2. 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.
  3. 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.
  4. 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
  5. 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.
  6. 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.
  7. 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.
  8. Nutritional information is calculated with the toppings. It will vary with any ingredient and brand substitutes.
  9. 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

Find it online: https://thatspicychick.com/cottage-cheese-overnight-oats/