Cottage Cheese Pumpkin Toast (High Protein)
This delicious cottage cheese and pumpkin toast is simple and easy with all those cozy fall flavors! It can even be meal prepped which makes it a perfect option for busy mornings where you want to prioritize a filling, high protein breakfast.
This breakfast screams fall! Pumpkin? Check. Maple syrup? Check. Banana and cinnamon? Check.
It’s sweet but not too sweet because of the mild but tangy cottage cheese. That being said, even if you are not a big fan of cottage cheese, you might enjoy the whipped cottage cheese option.
This specific recipe is a good combination of nutrition and comfort at the same time. It’s high in both protein and fiber to keep you full all morning long!
I created two different ways to make this cottage cheese and pumpkin toast. The meal prep version provides about 6 servings and utilizes whipped cottage cheese. I have also include a single serving option as well!
👩🍳Ingredients
Single Serving
1/2 cup of 2% milkfat cottage cheese.
1/8 teaspoon of cinnamon and/or pumpkin pie spice, or more per your preference.
1 1/2 tablespoons of pure pumpkin.
1 slice of Private Selection 100% Whole Wheat Wide Pan Bread
1-2 tablespoons chopped pecans
1-2 tablespoons maple syrup (or sub with honey)
Banana slices, optional.
Meal Prep / Whipped Cottage Cheese
24-ounce container of 2% milkfat cottage cheese.
1/2 teaspoon of cinnamon and/or pumpkin pie spice.
1/2 cup of pure pumpkin.
2 tablespoons of chia seeds – these photos I actually used 4 Tbsp. The chia seeds thicken the cottage cheese after being whipped. Use less if your whipped cottage cheese is at a good consistency.
To serve: Private Selection 100% Whole Wheat Wide Pan Bread + banana slices (1/4-1/2 banana) + chopped pecans (about 1-2 Tbsp.) + drizzle of maple syrup (1-2 Tbsp.).
📖Directions
For a single serving:
Toast a slice of whole wheat bread.
Spread 1 1/2-2 tablespoons of pumpkin puree on the toast.
Then, add 1/2 cup of cottage cheese on top. Sprinkle with pumpkin pie spice or cinnamon.
Add sliced bananas (optional).
Top with two tablespoons of chopped pecans and a drizzle of maple syrup. I recommend at least one tablespoon. Enjoy!
To Meal Prep for the Week (Whipped Cottage Cheese)
Makes about 6 servings and stores in the fridge for 7 days! The chia seeds create a thicker consistency which holds up well on the toast. So much so that you can pick up the toast and eat it!
If your cottage cheese and pumpkin mixture is thick even to spread on toast, you may not need to add the chia seeds – especially if using a higher milkfat cottage cheese wiht less moisture.
Add an entire container of cottage cheese with pure pumpkin puree and cinnamon or pumpkin pie spice to a high speed blender.
Blend until smooth and creamy.
Stir chia seeds into the blender then use a spatula to pour the mixture back into the cottage cheese container. Can also stir the chia seeds in after you transfer the cottage cheese back to the container.
Allow to refrigerate for at least 6 hours. Give the cottage cheese mixture a really good stir prior to use.
When ready to assemble, toast one slice of wide pan bread. Spread 1/2 cup of the cottage cheese mixture to the bread, sprinkle on some pumpkin pie spice, then add banana slices, chopped pecans, and a really good drizzle of maple syrup. Enjoy!
Store the rest of the cottage cheese mixture in an airtight container in the fridge for up to 7 days.
For full recipe & nutrition:
https://moderatelymessyrd.com/cottage-cheese-pumpkin-toast/
Or, google Moderately Messy RD cottage cheese pumpkin toast.
#fallrecipes #fallmeals #fallbreakfastrecipes #fallcozyrecipe #highproteinrecipe
Okay, so I had to share my absolute game-changer for busy mornings: this high-protein cottage cheese toast! Seriously, if you're looking for something that actually keeps you full and energized until lunch, this is it. I used to grab whatever was quick, but adding a truly protein-packed breakfast like this has made such a difference in my energy levels and even my focus throughout the day. It’s not just about the protein, though that’s a huge plus from the cottage cheese; it’s about how satisfying and delicious it feels. What I love most is how versatile it is. The original recipe uses pumpkin, which is just divine for fall, but you can honestly adapt it to your taste. For instance, the recipe calls for pecans, which add that perfect crunch and a dose of healthy fats. I sometimes swap them for walnuts when I want a slightly earthier flavor or just to change things up – both are fantastic for brain health, by the way! The combination of creamy cottage cheese with those crunchy nuts is just *chef's kiss*. And let's talk about the fruit! While banana slices are a classic, and for good reason – they add natural sweetness and potassium – I’ve also experimented with berries. A handful of fresh blueberries or sliced strawberries on top with a drizzle of maple syrup (or a touch of honey if you prefer) takes it to a whole new level. It adds a bit of tanginess that balances the richness perfectly, plus you get extra antioxidants. It really highlights how you can customize this high-protein base to whatever fruits you have on hand or what you're craving. The warmth from the toasted whole wheat bread combined with the creamy, spiced cottage cheese just hits differently. Using a good quality cinnamon or a full-bodied pumpkin pie spice makes all the difference in bringing out those cozy flavors. It’s not just seasoning; it’s part of the experience! And don't shy away from whipping the cottage cheese if you're not a fan of the curds; it creates an incredibly smooth, almost mousse-like texture that's pure heaven. I’ve found that taking a bit of time on Sunday to meal prep the whipped cottage cheese mixture (especially with those chia seeds to thicken it up, as the recipe suggests) makes my weekdays so much smoother. Just toast a slice of bread, scoop on the mixture, add my chosen toppings – whether it’s pecans, walnuts, banana, or berries – and a final drizzle of maple syrup. It's genuinely a gourmet breakfast that feels indulgent but is secretly super healthy and keeps me going. Trust me, once you try a high-protein breakfast like this, you won't want to go back!