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Pumpkin Cottage Cheese Breakfast Bowl

Pumpkin cottage cheese breakfast bowl with a smooth, blended pumpkin-cottage-cheese base and a crunchy granola-pecan side. Whip in maple syrup and pumpkin pie spice for a creamy spoonable texture, then finish with a honey-style drizzle and warm spice dusting.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 1 servings
Course: Breakfast
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Base
  • 1 cup full-fat cottage cheese Use full-fat for the creamiest texture.
  • 0.3333333333 cup pumpkin puree
  • 1 tbsp maple syrup Plus extra for drizzling on top.
  • 1 tsp pumpkin pie spice
  • 0.5 tsp cinnamon
  • 0.25 tsp vanilla extract
Topping
  • 2 tbsp granola
  • 1 tbsp pecans Roughly chopped works best.
  • 1 tsp maple syrup For the drizzle.
  • 1 pinch pumpkin pie spice For the final dusting.

Equipment

  • 1 stand mixer

Method
 

Blend the pumpkin cottage cheese
  1. Blend full-fat cottage cheese and pumpkin puree until completely smooth, scraping down the sides as needed for an even texture.
  2. Add maple syrup, pumpkin pie spice, cinnamon, and vanilla extract, then blend again until fully combined and creamy.
Assemble the bowl
  1. Pour the blended pumpkin cottage cheese mixture into a bowl.
  2. Arrange granola and pecans on one side of the bowl so the base stays visible.
  3. Drizzle with maple syrup over the toppings and dust with pumpkin pie spice.
  4. Serve immediately for the best contrast between creamy base and crunchy topping.

Notes

Pro tip: blend longer than you think so the pumpkin disappears and the mixture turns uniformly smooth. Store leftovers covered in the fridge up to 2 days; the topping is best kept separate (add granola right before eating). Freezing isn’t recommended because the texture can become grainy. For a dairy-light option, use lactose-free cottage cheese (texture is usually closer than low-fat).