Creamy, crunchy, and packed with protein, this big bowl of nutrition is morning satisfaction. The sweet potato provides the whipped cottage cheese with plenty of natural sweetness. Both the whipped cheese and granola can be made up to three days in advance.
Protein pro
The preferred protein powder for granola and other baking needs is vegan or plant-based. Whey powder can also be used. Dairy-based powders are great at giving items like oatmeal and yogurt a protein boost.
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This recipe originally appeared on alive.com as “Whipped Cheesecake Bowls with Peanut and Granola Crumble.”
Whipped Cheesecake Bowls with Peanut and Granola Crumble
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Ingredients
- 2 Tbsp coconut oil or butter
- 1/4 cup + 1 Tbsp maple syrup divided
- 1/4 cup smooth peanut butter
- 2 organic egg whites
- 1 1/2 cups rolled oats
- 1/2 cup plant-based protein powder
- 1 tsp Dash of ground clove divided
- 1/4 tsp salt
- 24 oz container cottage cheese
- 2 cups peeled, cooked sweet potato
- 1 tsp vanilla
- 1/2 tsp ground ginger
- 1 1/2 cups blueberries
Instructions
- To make granola, preheat oven to 300 F.
- Place coconut oil in microwave-safe bowl, then microwave for 30 seconds, or until melted. Stir in 1/4 cup maple syrup and peanut butter. Stir in egg whites.
- In large mixing bowl, combine oats, protein powder, 1/2 tsp cinnamon, and salt. Add peanut-butter mixture and stir until everything is moist.
- Spread mixture on rimmed baking sheet and bake for 30 minutes, stirring once halfway, or until granola is dry and a few shades darker. Remove from oven and let cool completely on baking sheet to crisp up further. Break into 1/2 inch chunks.
- Add cottage cheese, cooked sweet potato, remaining 1 Tbsp maple syrup, vanilla, ginger, and remaining 1/2 tsp cinnamon to food processor or blender container. Pulse, then blend until smooth.
- Divide whipped cottage-cheese mixture among serving bowls and top with granola and blueberries.
