Cottage Cheese Breakfast Bowl with Pineapple and Walnuts
Creamy whole milk cottage cheese topped with juicy pineapple and raw walnuts makes a refreshing, 28g-protein breakfast in just five minutes.
This vibrant breakfast bowl layers velvety whole milk cottage cheese with naturally juicy pineapple chunks and crisp raw walnuts. It comes together in five minutes with no cooking required, making busy mornings effortless. A subtle dusting of ground cinnamon ties the sweet and nutty flavors together.
Ingredients
Every ingredient is a real Clearshelf product, scored- 90250 g whole milk cottage cheese
- 891 cup canned organic pineapple chunks in juice, drained and cut into bite-sized pieces
- 9240 g raw walnuts, roughly chopped
- 881/4 tsp ground cinnamon
Each product links to its own store, which ships it. Prices are as listed on Clearshelf.
Method
- 1
Drain the canned organic pineapple chunks in juice thoroughly through a small sieve until no liquid drips, then chop any oversized chunks into neat half-inch pieces (about 2 minutes).
- 2
Coarsely chop the raw walnuts on a clean board so you have a mix of bite-sized pieces and fine crunchy bits (about 1 minute).
- 3
Spoon the whole milk cottage cheese into two shallow bowls, dividing it evenly and smoothing the top gently with the back of a spoon (about 1 minute).
- 4
Arrange the drained pineapple chunks across one half of each bowl, scatter the raw walnuts over the other half, and finish with a light dusting of ground cinnamon before serving immediately (about 1 minute).
Drain the pineapple well so the cottage cheese stays thick and creamy. Store extra chopped walnuts in an airtight jar at room temperature for quick assembly throughout the week.
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An original Clearshelf recipe, built from products on Clearshelf. Photo is illustrative.