Take plain avocado toast to the next level by adding delicious layers of cottage cheese, egg, mashed avocado, tomatoes, spinach, and balsamic glaze. 

High-Protein Avocado Toast with Eggs

This cottage cheese avocado toast takes a simple breakfast and gives it a little more staying power. You get crisp sourdough, creamy cottage cheese, rich avocado, jammy or set eggs, fresh spinach, juicy tomato, and a glossy drizzle of balsamic glaze that pulls it all together.

The best part is how balanced it feels on the plate. There is crunch, creaminess, freshness, and enough protein to make it work for breakfast, lunch, or one of those quick meals that need to come together fast without feeling boring. If you enjoy protein-packed breakfasts, our cottage cheese scrambled eggs are another great option to keep in rotation. Or better yet, add cottage cheese scrambled eggs to your avocado toast!

This toast is great with fresh fruit, crispy breakfast potatoes, or something cool and refreshing on the side. Our creamy cucumber and avocado salad pairs especially well here, since it mirrors the avocado while adding a chilled, crisp contrast.

Ingredients and Estimated Cost

Recipe Cost: $3.85

Per Serving Cost: $1.92

• Sourdough bread gives you a sturdy base that can hold all the toppings without turning floppy. A good slice, with a crisp crust and a chewy center, works best here. Whole-grain bread, seeded bread, or a thick country loaf can step in if that is what you have.
• Eggs make this avocado toast feel like a real meal. You can cook them until the whites are set and the yolks stay soft, or cook them longer if you prefer less mess when eating. Fried, jammy soft-boiled, or poached eggs all work well here.
• Low-fat cottage cheese adds creamy texture and extra protein, and it pairs nicely with avocado without making the toast heavy. Full-fat cottage cheese is a fine swap if that is what you keep in the fridge. Whipped cottage cheese works nicely, too, if you want a smoother spread.
• Roma tomato brings fresh, juicy slices that cut through the richness of the avocado and eggs. Grape tomatoes or cherry tomatoes can work in a pinch, especially if you halve them and scatter them over the top.
• Spinach adds a fresh green layer and a little bite. Baby arugula or microgreens are easy swaps and give the toast a peppery edge.
• Avocado is the creamy backbone of the whole recipe. Mash it until mostly smooth, then leave a little texture so it does not feel flat. A squeeze of lemon or lime can be mixed in if you want a brighter finish.
• Garlic clove rubbed over hot toast is a small step that makes a big difference. The warmth softens the sharpness, leaving a light garlic flavor. If raw garlic feels too strong, skip it or use a light pinch of garlic powder in the avocado instead.
• Everything but the bagel seasoning adds crunch, salt, and extra flavor in one quick sprinkle. A mix of sesame seeds, poppy seeds, flaky salt, and dried onion can stand in well.
• Olive oil gives the toast a rich finish and ties the toppings together. A peppery extra virgin olive oil is especially nice here, though any olive oil you enjoy eating works.
• Balsamic glaze adds sweetness and depth that play well with the avocado, tomato, and eggs. Hot honey can be used for a different finish, or you can leave the glaze off for a more savory version.

If you make this cottage cheese avocado toast, leave a comment and share how you topped yours. Save it for a fast breakfast or lunch, and pin it so you have it ready for busy mornings. 

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Cottage Cheese Avocado Toast

Upgrade your avocado toast with creamy cottage cheese, eggs, mashed avocado, fresh spinach, juicy tomatoes, and a drizzle of balsamic glaze.

Course Breakfast

Cuisine American

Keyword avocado, cottage cheese

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 2 people

Calories 510kcal

Author Jillian

Cost $3.85

Equipment

• toaster
• large skillet
• Mixing bowl
• Knife
• Cutting board
• spoon
• spatula
• Measuring cups & spoons
• Measuring spoons

Ingredients

• 2 slices of sourdough bread
• 4 eggs
• ½ cup low-fat cottage cheese
• 1 Roma tomato sliced
• ⅓ cup spinach
• 1 avocado mashed
• 1 garlic clove
• ½ teaspoon everything but the bagel seasoning
• Olive oil for drizzling
• Balsamic glaze for drizzling
• salt to taste
• pepper to taste

US Customary – Metric

Instructions

• Toast the sourdough bread until golden brown.
  2 slices of sourdough bread
• In a large skillet over medium heat, spray with nonstick spray. Crack the eggs into the skillet, cover, and cook for 5 to 10 minutes until set to your preference. Season with salt and pepper.
  4 eggs, salt, pepper
• Cut the garlic clove in half and rub it over the warm toast.
  1 garlic clove
• Spread the cottage cheese evenly over each slice of toast.
  ½ cup low-fat cottage cheese
• Place two eggs on each piece of toast. Sprinkle with everything but the bagel seasoning.
  ½ teaspoon everything but the bagel seasoning
• Add the spinach, then spread the mashed avocado over the top.
  ⅓ cup spinach, 1 avocado
• Sprinkle with additional seasoning if desired. Add the sliced tomatoes.
  1 Roma tomato
• Drizzle with olive oil and balsamic glaze.
  Olive oil, Balsamic glaze
• Serve immediately.

Notes

Serving and Storage

• Serving: Avocado toast is best eaten immediately after assembly.
• Refrigerator: I do not recommend storing assembled toast. The bread will become soggy, and the avocado will turn brown. You can store the cooked eggs and sliced tomatoes in an airtight container for up to two days.

Nutrition

Serving: 1slice | Calories: 510kcal | Carbohydrates: 46g | Protein: 28g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.04g | Cholesterol: 330mg | Sodium: 817mg | Potassium: 840mg | Fiber: 9g | Sugar: 6g | Vitamin A: 1372IU | Vitamin C: 16mg | Calcium: 140mg | Iron: 5mg

Cottage Cheese Avocado Toast Recipe FAQs

Posh Plate - Healthy Feel-Good Recipes

This creamy cottage cheese smoothie is packed with protein and naturally sweetened with strawberries and honey, making it a quick, refreshing breakfast or snack.

When I need a quick win for something filling, nutritious, and delicious, this blended cottage cheese smoothie is my go-to recipe. The cream cheese makes the smoothie extra creamy while adding a boost of protein. I love topping it with granola and fresh strawberries. This smoothie tastes like a treat but is packed with nourishing ingredients you can feel good about.

Ingredients, Substitutions & Estimated Cost:

Recipe Cost: $2.27

Per Serving Cost: $1.14

• Low-fat cottage cheese is the star here. Blending it first or using small curd cottage cheese helps create a completely smooth texture. It adds protein and richness without needing yogurt. Full-fat cottage cheese can be used for a richer smoothie, or dairy-free alternatives can be used if needed.
• Almond milk keeps the smoothie light and pourable. Unsweetened almond milk works well since the strawberries and honey add natural sweetness. You can substitute with dairy milk, oat milk, or even coconut milk, depending on your preference.
• Vanilla adds warmth and rounds out the flavor. Pure vanilla extract gives the best depth. If you enjoy a slightly brighter flavor, a tiny splash of almond extract can be added alongside the vanilla.
• Frozen strawberries provide natural sweetness and that thick, frosty texture. Frozen fruit eliminates the need for extra ice. You can swap in blueberries, raspberries, mango, or a mixed berry blend.
• Honey enhances the fruit without overpowering it. Adjust to taste based on how sweet your berries are. Maple syrup or a pitted Medjool date can be used as alternatives.
• Ice thickens the smoothie and adds a refreshing chill. If your berries are very frozen and thick, you can reduce the ice slightly.

How To Make A Cottage Cheese Smoothie

This smoothie comes together in one step and blends into a creamy, protein-packed drink in minutes. Let me show you how: 

1. Blend: Add the ¾ cup low-fat cottage cheese, 1 ½ cup almond milk, 1 teaspoon vanilla, 1 cup frozen strawberries, 2 Tablespoons honey, and 1 cup ice to a blender. Blend until completely smooth and creamy.
2. Serve: Pour the smoothie into two glasses.
3. Garnish: Top with granola and fresh strawberries if desired. Serve immediately.

Quick Kitchen Science

Blending cottage cheese breaks down the curds and evenly distributes the milk proteins, creating a smooth texture similar to Greek yogurt. The protein helps stabilize the smoothie, keeping it thick and creamy rather than separating quickly.

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Strawberry Cottage Cheese Smoothie

This creamy cottage cheese smoothie is packed with protein and naturally sweetened with strawberries and honey, making it a quick and refreshing breakfast or wholesome snack.

Course Breakfast

Cuisine American

Keyword cottage cheese, smoothie

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2 people

Calories 108kcal

Author Jillian

Cost $2.27

Equipment

• Blender
• Measuring cups & spoons

Ingredients

INGREDIENTS:

• ½ cup low-fat cottage cheese blended
• 1 cup almond milk
• 1 tsp vanilla
• 1 cup frozen strawberries or any berries you prefer
• 2 teaspoons honey
• ¾ cups ice

GARNISH:

• Granola
• Fresh strawberries

US Customary – Metric

Instructions

• Add the cottage cheese, almond milk, vanilla, frozen strawberries, honey, and ice to a blender.
  ½ cup low-fat cottage cheese, 1 cup almond milk, 1 tsp vanilla, 1 cup frozen strawberries, 2 teaspoons honey, ¾ cups ice
• Blend until completely smooth and creamy.
• Pour into two glasses.
• Top with granola and fresh strawberries if desired.
  Granola, Fresh strawberries
• Serve immediately.

Notes

Storage Tips:

• Refrigerator: Smoothies are best consumed immediately. You can store leftovers in an airtight jar in the refrigerator for up to 24 hours. The mixture might separate, so stir it well before drinking.
• Freezer: You can freeze the blended smoothie in an ice cube tray. Blend the frozen cubes with a splash of almond milk when you are ready to drink them.

Nutrition

Serving: 8oz | Calories: 108kcal | Carbohydrates: 14g | Protein: 8g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 398mg | Potassium: 165mg | Fiber: 2g | Sugar: 11g | Vitamin A: 32IU | Vitamin C: 42mg | Calcium: 199mg | Iron: 0.4mg

Recipe FAQs

More Cottage Cheese Recipes

• Cottage Cheese Scrambled Eggs
• Creamy Cottage Cheese Pasta Sauce
• Cottage Cheese Pizza

Posh Plate - Healthy Feel-Good Recipes

These Blueberry Cottage Cheese Muffins are sweetened with maple syrup and coconut sugar. Blended cottage cheese makes them extra soft and fluffy. 

Cottage Cheese Blueberry Muffins bring a lighter twist to a classic bakery favorite. Blended cottage cheese melts smoothly into the batter, adding richness and moisture without distracting from the blueberry flavor. Maple syrup and coconut sugar create a warm, balanced sweetness in the muffins.

A short batter rest and a high starting oven temperature help create rounded muffin tops and a soft interior. The result is a muffin that feels special enough for a weekend bake yet simple enough for everyday.

Ingredients & Estimated Cost

Recipe Cost:$8.18

Per Serving Cost: $0.45

• Unbleached organic all-purpose flour forms the structure of the muffins and keeps the crumb sturdy yet soft. A one-to-one gluten-free baking flour can be used if needed, though the texture may be slightly more delicate.
• Baking soda provides lift and works with the natural acidity in the maple syrup and cottage cheese. Baking powder is not recommended here, since it will change the rise and spread.
• Salt brings out the overall flavor and keeps the sweetness from feeling flat. Fine sea salt works well.
• Cinnamon adds warmth to the muffins. Nutmeg or cardamom can be swapped in small amounts for a different spice note.
• Fresh blueberries give bursts of juiciness throughout the muffins. Frozen blueberries work too, though they should be folded in straight from the freezer to prevent bleeding.
• Cottage cheese, blended until smooth, blending removes the curds, creating a creamy base. You can also use ricotta, just make sure you blend it until it’s smooth. 
• Pure maple syrup brings a rounded sweetness and moisture. Honey can be used, though it will create a slightly deeper flavor.
• Coconut sugar adds gentle caramel notes and helps with browning. Light brown sugar can be used as a substitute if needed.
• Eggs, at room temperature, bind the batter and help create a smooth texture. Cold eggs can cause the batter to thicken unevenly.
• Vanilla rounds everything out. Vanilla bean paste can be used for a more intense vanilla presence.

Top Recipe Tips 

• Blend the cottage cheese thoroughly so the batter stays smooth and evenly mixed.
• Resting the batter is key to a better rise and more defined muffin tops.
• Spacing the muffins across two pans allows hot air to circulate, helping them bake evenly.

High Altitude Baking Adjustments

At elevations above 5,000 feet, reduce the baking soda to ¾ teaspoon, add 1 to 2 tablespoons of additional maple syrup or milk, and check the muffins a few minutes early during the second baking stage.

Did you try this lower-calorie swap? I want to know what you thought of the texture! Leave a star rating and comment below, or tag me on Instagram.

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Cottage Cheese Blueberry Muffins

Cottage Cheese Blueberry Muffins made with maple syrup and coconut sugar. With the cottage cheese, you get a better-for-you twist on a classic bakery favorite.

Course bread, Breakfast

Cuisine American

Keyword cottage cheese, muffins

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Cooling Time 20 minutes minutes

Total Time 1 hour hour

Servings 18 muffins

Calories 114kcal

Author Jillian

Cost $8.18

Equipment

• mixing bowls
• Whisk
• rubber spatula
• Measuring cups & spoons
• blender or food processor
• muffin tin
• Cooling rack

Ingredients

• 2 cups unbleached organic all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon cinnamon
• 1 cup fresh blueberries
• ½ cup cottage cheese blended until smooth
• ½ cup pure maple syrup
• ¾ cup coconut sugar
• 2 large eggs at room temperature
• 2 teaspoons vanilla

US Customary – Metric

Instructions

• Preheat the oven to 425°F.
• Line two muffin tins with six paper liners each, spacing them out between the pans. Lightly grease the liners.
• In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and blueberries.
  2 cups unbleached organic all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, ½ teaspoon cinnamon, 1 cup fresh blueberries
• In the bowl of an electric mixer, combine the blended cottage cheese, maple syrup, coconut sugar, eggs, and vanilla. Mix until fully blended.
  ½ cup cottage cheese, ½ cup pure maple syrup, ¾ cup coconut sugar, 2 large eggs, 2 teaspoons vanilla
• Add the dry ingredients to the wet ingredients and fold just until combined. Do not overmix. Let the batter rest for 10 minutes.
• Divide the batter evenly between the prepared muffin cups, filling nearly to the top for domed muffins. To make these truly bakery-style, sprinkle a little extra coconut sugar on top before baking (optional).
• Bake at 425℉ for 10 minutes. Reduce the oven temperature to 350°F and continue baking for 10 more minutes, or until a toothpick inserted into the center comes out clean.
• Transfer the muffins to a cooling rack and let cool for 15 to 20 minutes before serving.

Notes

Storage & Freezing

• Counter: Store completely cooled muffins in an airtight container at room temperature for up to 2 days.
• Refrigerator: These last up to 5 days in the fridge.
• Freezer: Wrap each muffin individually in plastic wrap and place them in a freezer bag. They will keep for 3 months. Thaw at room temperature or warm in the microwave.

Nutrition

Serving: 1muffin | Calories: 114kcal | Carbohydrates: 24g | Protein: 3g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Trans Fat: 0.002g | Cholesterol: 18mg | Sodium: 172mg | Potassium: 54mg | Fiber: 1g | Sugar: 11g | Vitamin A: 34IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg

Recipe FAQs

More Protein Recipes

• High-Protein Cottage Cheese Scrambled Eggs
• Cottage Cheese Chocolate Mousse
• Creamy Cottage Cheese Pasta Sauce

Posh Plate - Healthy Feel-Good Recipes

These Cottage Cheese Scrambled Eggs are extra fluffy, creamy, and ready in ten minutes. A high-protein breakfast that is simple to make and perfect for busy mornings.

If you are looking for the ultimate breakfast hack to sneak in extra protein without sacrificing flavor, these Cottage Cheese Scrambled Eggs are about to become your new morning staple.

At Posh Plate, we are always looking for quick, healthy meals that fit a variety of lifestyles. Whether you are Keto, Vegetarian, Gluten-Free, or just trying to fuel a busy morning, this recipe checks every box. By folding cottage cheese into your eggs, you don’t just get a massive protein boost. You get the softest, creamiest, fluffiest texture imaginable.

And the best part? You can have this satisfying breakfast on the table in just 10 minutes.

Ingredients, Notes, and Estimated Cost

Recipe Cost: $1.90

Per Serving Cost: $0.31

• Eggs: We use 8 large eggs for this recipe. If you have time, letting them sit out for a few minutes to reach room temperature can help them cook more evenly, though straight from the fridge works fine for a quick scramble.
• Cottage Cheese: Use small curd cottage cheese. Small curds blend easier with the egg mixture and melt more consistently than large curds, preventing large chunks in the final dish.
• Salt & Pepper: Simple seasoning is all you need, as the cottage cheese adds a slight savory tang.

Equipment Needed

To ensure your eggs don’t stick and turn out perfectly fluffy, having the right tools helps.

• Mixing Bowl: A medium-sized bowl is perfect for this volume.
• Large Non-Stick Skillet: Essential for preventing eggs from sticking and burning.
• Whisk: To incorporate air into the eggs for fluffiness.
• Rubber Spatula: The best tool for gently pushing the eggs across the pan.

Variations to Try

One of the best things about scrambled eggs is how customizable they are. Here are a few Posh Plate-approved twists:

• Cheesy Upgrade: If you want it extra rich, sprinkle a little sharp cheddar or parmesan on top right before serving.
• Add Greens: Stir in a handful of fresh spinach or chopped kale during the last minute of cooking for a nutrient boost.
• Herbs: Fresh chives, dill, or parsley sprinkled on top add a burst of freshness.
• Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce if you like heat.

Tried this recipe and loved those fluffy eggs? Tell me all about it in the comments. Your ratings and notes help other readers and they absolutely make my day.

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Cottage Cheese Eggs

Make the fluffiest scrambled eggs with a simple secret ingredient. Cottage Cheese Scrambled Eggs are creamy, high-protein, and ready in ten minutes.

Course Drinks

Cuisine American

Keyword cottage cheese, eggs

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 6 people

Calories 101kcal

Author Jillian

Cost $1.90

Equipment

• Measuring cups & spoons
• large skillet
• Medium mixing bowl
• Whisk
• spatula

Ingredients

• 8 eggs
• ½ cup small curd cottage cheese
• ½ teaspoon salt
• ½ teaspoon pepper

Instructions

Prep the Pan

• Spray a large skillet with non-stick cooking spray and set it over medium-high heat. Allow the pan to heat up while you prepare the mixture.

Whisk the Mixture:

• In a medium bowl, crack the eggs. Add the cottage cheese, salt, and pepper. Whisk vigorously until the yolks break, and the mixture is well combined.
  8 eggs, ½ cup small curd cottage cheese, ½ teaspoon salt, ½ teaspoon pepper

Cook the Eggs:

• Pour the egg mixture into the hot skillet. The edges should start to set fairly quickly.

Scramble

• Using a rubber spatula, gently push the eggs around the pan to scramble. Continue cooking for 3-5 minutes, stirring frequently, until the eggs are fluffy and fully cooked through.

Serve

• Remove from the heat immediately to prevent overcooking. Serve hot and enjoy!

Notes

Storage and Reheating Tips

Storage: These are best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat gently in the microwave in 20-second intervals. Be careful not to overheat, as eggs can go from runny to rubbery quickly in the microwave.

Nutrition

Serving: 0.5cup | Calories: 101kcal | Carbohydrates: 1g | Protein: 9g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 221mg | Sodium: 526mg | Potassium: 99mg | Sugar: 1g | Vitamin A: 341IU | Calcium: 48mg | Iron: 1mg

Recipe FAQs

More Cottage Cheese Recipes:

• Fluffy Pumpkin Cottage Cheese Pancakes
• Fluffy Cottage Cheese Banana Muffins
• Cottage Cheese Pizza Crust (Gluten-Free, too!)

Posh Plate - Healthy Feel-Good Recipes

These pumpkin cottage cheese pancakes are fluffy, protein-packed, and full of warm fall spices. A quick and cozy breakfast that’s nourishing and easy to make.

Easy Pumpkin Pancakes with Cottage Cheese

Although these pancakes are packed with protein, they remain light and fluffy. They feel indulgent but leave me energized for the day ahead. And they’re so delicious, everyone who tries them loves them. 

I love topping them with a drizzle of pure maple syrup and a sprinkle of chopped walnuts for a little crunch. This breakfast feels special without any stress, as you can make it in just five minutes.

Ingredients & Estimated Cost

Recipe Cost: $3.38

Per Serving Cost: $0.42

Here is everything you need to make these pancakes, along with a few simple substitutions.

• 2 cups organic flour – Provides structure to the pancakes. You can use a gluten-free flour, but it will alter the texture of the pancakes. 
• 2 teaspoons baking powder – Helps the pancakes rise and become fluffy. 
• ½ cup pure pumpkin – Adds a natural sweetness to the flavor of the pancakes.
• 1 egg – Binds the ingredients together. 
• ½ cup cottage cheese – Adds creaminess to the pancakes as well as a nutritious protein. Greek yogurt is a good substitute for a similar taste and texture.
• 1 teaspoon vanilla – Almond extract will also add a warm depth to the pancakes. 
• ¼ teaspoon salt – Enhances the overall flavor. You can use sea salt or Kosher salt. 
• ½ teaspoon cinnamon – Adds to the classic Fall flavor. Substitute pumpkin pie spice or nutmeg.

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.

If you make these pumpkin cottage cheese pancakes, I’d love to hear what you think! Leave a comment, share a photo, or save this recipe to Pinterest for later.

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Pumpkin Cottage Cheese Pancakes

Start your morning right with these fluffy Pumpkin Cottage Cheese Pancakes. They’re easy to make, full of protein, and perfectly spiced with all the classic Fall flavors.

Course Breakfast

Cuisine American

Keyword cottage cheese, pancakes, pumpkin

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 8 people

Calories 138kcal

Author Jillian

Cost $3.38

Equipment

• large mixing bowl
• Whisk
• Measuring cups & spoons
• blender or food processor
• Non-stick skillet or griddle
• spatula

Ingredients

• 1 cup organic all-purpose flour
• 1 teaspoon baking powder
• 15- oz can pure pumpkin puree
• 1 large egg
• ½ cup cottage cheese blended until smooth
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• ½ teaspoon ground cinnamon

Optional Garnishes:

• Pure maple syrup
• Chopped walnuts

US Customary – Metric

Instructions

Blend cottage cheese:

• In a blender or food processor, blend the cottage cheese until smooth and creamy.

Mix wet ingredients:

• In a large bowl, whisk together the pumpkin puree, egg, blended cottage cheese, and vanilla until well combined.

Add dry ingredients:

• Gently fold in the flour, baking powder, salt, and cinnamon. Mix until just combined—do not overmix.

Cook pancakes:

• Heat a non-stick skillet or griddle over medium heat and lightly coat with non-stick spray. Pour about ¼ cup of batter onto the skillet.

Flip & cook:

• Cook for 2–3 minutes on each side, until golden brown and cooked through.

Serve:

• Stack pancakes warm and top with maple syrup, walnuts, or your favorite toppings.

Notes

Refrigerator: Store cooled pancakes in an airtight container for up to 3 days. Reheat in the microwave, toaster, or oven.

Freezer: Freeze pancakes in a single layer, then transfer to a freezer bag. Store up to 2 months. Reheat straight from frozen.

Make Ahead: You can make the batter the night before. Store in the fridge, give it a quick stir in the morning, and cook fresh.

Nutrition

Serving: 2pancakes | Calories: 138kcal | Carbohydrates: 25g | Protein: 6g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Trans Fat: 0.003g | Cholesterol: 21mg | Sodium: 245mg | Potassium: 84mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2420IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 1mg

Pumpkin Cottage Cheese Pancakes Recipe FAQs

More Pumpkin Recipes

• Pumpkin Protein Muffins
• Baked Pumpkin
• Roasted Pumpkin Seeds
• Mashed Pumpkin
• Almond Flour Pumpkin Cake Balls

Posh Plate - Healthy Feel-Good Recipes

Warm spices, a boost of vanilla protein, and cozy pumpkin make these gluten-free pumpkin protein muffins the perfect grab-and-go breakfast or snack. They’re ultra soft, filling, and naturally sweetened for cozy Fall days. 

Gluten-Free Protein Pumpkin Muffins

Soft, spiced, and naturally sweet, these protein-packed pumpkin muffins are the kind of treat you’ll want on repeat all season. They’re gluten-free, fluffy, and lightly sweetened with coconut sugar, making them just right for a quick breakfast, snack, or even a healthier dessert. With the addition of vanilla protein powder, they’re as nourishing as they are delicious.

Ingredients and Estimated Cost:

Recipe Cost: $11.69

Per Serving Cost: $0.83

Here is a list of everything you need to make these muffins, along with a few substitution recommendations. 

• 2 large eggs – Binds the ingredients together. 
• ¼ cup coconut oil – Keeps the muffins soft. Use avocado oil or light olive oil as an alternative. 
• 1 15-oz can of pumpkin puree – Adds a natural sweetness with the classic pumpkin flavor. 
• 1 teaspoon almond extract – You can use pure vanilla extract or maple extract as an alternative. 
• ½ cup coconut sugar – Use light brown sugar for a similar taste. 
• 1 ¾  cup gluten-free all-purpose flour – The base of the muffins. You can use regular flour, but the muffins will no longer be gluten-free. 
• ½ cup vanilla protein powder – Adds a boost of protein to your diet. Use any protein powder flavor of your choosing, but it will affect the overall taste. 
• 1 teaspoon cinnamon – Enhances the pumpkin flavor. Pumpkin pie spice is a good substitute. 
• ½ tsp kosher salt – Enhances the overall flavor profile. You can also use sea salt. 
• 2 tsp baking powder – Helps the muffins rise and become fluffy. 

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. 

Optional Mix-ins:

You can make these pumpkin protein muffins with 1 cup of the mix-ins below. Note that adding mix-ins will give 1-2 extra muffins.

1. Mini chocolate chips – Rich, melty pockets that pair perfectly with pumpkin.
2. Dried cranberries – Tart and chewy, perfect for a festive fall touch.
3. Chopped dates – Natural sweetness and caramel notes.
4. Chopped toasted pecans – Buttery crunch that’s classic with pumpkin.
5. Chopped toasted walnuts – Earthy and hearty, great for texture.
6. Pumpkin seeds (pepitas) – Stay crunchy when baked and keep the pumpkin theme going.

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Protein Pumpkin Muffins

These Protein Pumpkin Muffins are full of pumpkin flavor, warm spices, and a boost of vanilla protein. The gluten-free muffins are super soft, naturally sweet, and make the best snack or breakfast on the go.

Course Dessert

Cuisine American

Keyword muffins, pupkin

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Cool Time 1 hour hour 15 minutes minutes

Total Time 2 hours hours 5 minutes minutes

Servings 12 muffins

Calories 137kcal

Author Jillian

Cost $11.69

Equipment

• mixing bowls
• Whisk
• rubber spatula
• Measuring cups & spoons
• 12-cup muffin pan
• Paper muffin liners
• 3-tablespoon scoop
• Wire cooling rack

Ingredients

WET INGREDIENTS:

• 2 large eggs at room temperature
• ¼ cup coconut oil
• 15- oz can of pumpkin puree
• 1 teaspoon almond extract

DRY INGREDIENTS:

• ½ cup coconut sugar
• 1 ¾ cup gluten-free all-purpose flour
• ½ cup vanilla protein powder
• 1 teaspoon cinnamon
• ½ tsp kosher salt
• 2 tsp baking powder

US Customary – Metric

Instructions

Preheat the oven

• Adjust the oven rack to the center position and preheat to 425°F. Line a muffin pan with paper liners.

Mix the wet ingredients

• In a large mixing bowl, whisk together the eggs, melted coconut oil, pumpkin puree, and almond extract until smooth.

Add the dry ingredients

• Add the coconut sugar, gluten-free flour, protein powder, cinnamon, salt, and baking powder directly into the wet mixture. Stir gently with a spatula until just combined. The batter will be thick—don’t overmix.

Rest the batter

• Let the batter sit on the counter for 10 minutes. This helps the flour hydrate and gives the muffins a better rise.

Fill the muffin pan

• Using a 3-tablespoon scoop, divide the batter evenly among the prepared muffin cups, filling each about ¾ full.

Bake

• Bake at 425°F for 10 minutes. Without opening the oven, reduce the temperature to 350°F and continue baking for another 10 minutes, or until the muffins are domed and golden and a toothpick inserted in the center comes out clean.

Cool

• Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Room temperature: Store cooled muffins in an airtight container for up to 3 days.

Refrigerator: Keep in the fridge for up to 1 week.

Freezer: Wrap cooled muffins tightly and freeze for up to 2 months.

Thaw: Thaw overnight in the fridge or warm gently in the microwave.

Make ahead: Bake a batch on Sunday for grab-and-go breakfasts or after-school snacks all week.

Nutrition

Serving: 1muffin | Calories: 137kcal | Carbohydrates: 20g | Protein: 5g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 31mg | Sodium: 175mg | Potassium: 92mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5077IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 1mg

Protein Pumpkin Muffin Recipe FAQs

More Muffin Recipes

• Fluffy Cottage Cheese Banana Muffins
• Yogurt Muffins with Rosemary
• Gluten-Free Pumpkin Muffins with Orange

Posh Plate - Healthy Feel-Good Recipes

These cottage cheese banana muffins are moist, naturally sweetened, and packed with protein. They’re a wholesome twist on a classic banana muffin that’s perfect for breakfast or snacking.

Quick and Easy Cottage Cheese Banana Muffins

Whenever I have some ripe bananas sitting on the counter, these muffins are the best way to use them up. This recipe is super quick to make and so delicious. They have just the right amount of sweetness without being too heavy. I love having them for a quick breakfast, mid-day snack, or even packing them in school lunches. 

Banana muffins are one of those comforting bakes that never go out of style, but this version has a little twist. Instead of just relying on bananas and sugar, we’re adding a scoop of blended cottage cheese. It makes the muffins incredibly tender, gives them a protein boost, and pairs beautifully with the natural sweetness of bananas, maple syrup, and coconut sugar.

Ingredients and Estimated Cost

Recipe Cost: $6.86

Per Serving Cost: $0.38

Here is everything you need to make these muffins, along with some substitution recommendations.

• Unbleached organic flour (2 cups) – Provides structure for the muffins. Unbleached keeps the flavor light and clean. You can substitute half of the all-purpose flour with whole wheat flour for a heartier texture.
• Baking soda (1 tsp) – The leavening agent that helps the muffins rise. Make sure it’s fresh for the best lift.
• Kosher salt (½ tsp) – Enhances all the flavors and balances the sweetness. Skip iodized salt here to avoid any metallic aftertaste.
• Ground cinnamon (½ tsp) – Adds a warm, cozy spice note. Cardamom can be used as a substitute.
• Walnuts (½ cup, optional) – Add crunch and nutty flavor. Pecans or pumpkin seeds also work, or leave them out for a nut-free version.
• Eggs (3, room temperature) – Bind the batter and add richness. Room temperature eggs mix in more smoothly.
• Bananas (3 speckled, very ripe) – The sweeter and riper the bananas, the more flavor your muffins will have. They also provide natural moisture.
• Coconut sugar (¾ cup) – A less refined sugar with caramel-like depth. Brown sugar is an acceptable substitute if that’s what you have.
• Pure maple syrup (½ cup) – Adds sweetness and a touch of moisture with its distinct maple flavor. Honey can work as an alternative.
• Cottage cheese (3 Tbsp, blended until smooth) – The secret ingredient for protein and tenderness. Greek yogurt can be used as a substitute if needed.
• Vanilla extract (2 tsp) – Enhances sweetness and ties the flavors together.

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. 

I’d love to know if you try these! Do you like your muffins plain and tender, or with the crunch of walnuts on top? Leave a comment, share your batch, or save this recipe for your next baking day. 

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Banana Cottage Cheese Muffins

Packed with protein, these banana muffins are made with walnuts and cottage cheese. They are a wholesome boost perfect anytime of the day.

Course bread, Breakfast

Cuisine American

Keyword cottage cheese, muffins

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 18 people

Calories 152kcal

Author Jillian

Cost $6.86

Equipment

• Mixing cups and spoons
• mixing bowls
• Whisk
• mixing spoon
• muffin tin
• cookie scoop

Ingredients

Dry Ingredients

• 2 cups unbleached organic flour plus more for dusting the pan
• 1 tsp baking soda
• ½ tsp kosher salt do not use iodized
• ½ tsp ground cinnamon
• ½ cup chopped walnuts optional

Wet Ingredients

• 3 eggs at room temperature
• 3 speckled bananas very ripe
• ¾ cup coconut sugar
• ½ cup pure maple syrup
• 3 Tbsp cottage cheese blended until smooth
• 2 tsp vanilla extract

US Customary – Metric

Instructions

• Preheat the oven to 325°F. Line two muffin tins with 18 paper liners or lightly grease with oil and dust with flour.
• In a large bowl, mash the bananas until smooth. Whisk in the eggs.
• Add the coconut sugar, maple syrup, blended cottage cheese, and vanilla. Mix until well combined.
• In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Stir in the walnuts if using.
• Gently fold the dry mixture into the wet mixture until just combined. Do not overmix. Let the batter rest for 10 minutes.
• Scoop the batter into the prepared muffin tin, filling each cup about ¾ full. Sprinkle extra walnuts on top if desired.
• Bake for 30 minutes, or until lightly browned and a toothpick inserted in the center comes out clean, rotating tins halfway through baking.
• Transfer to a wire rack to cool slightly, about 15-20 minutes, before serving.

Notes

Here are simple storage, freezing, thawing, and make-ahead tips. 

Room temperature: Store in an airtight container for up to 2 days.

Refrigerate: Keep for up to 5 days. Warm gently before serving.

Freeze: Wrap individually and store for up to 2 months. Thaw at room temperature or microwave for 30 seconds.

Thaw: Thaw muffins at room temperature for about an hour before serving.

Make ahead: Prepare the batter, cover, and refrigerate overnight. Stir gently before baking the next morning.

Nutrition

Serving: 1muffin | Calories: 152kcal | Carbohydrates: 26g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 163mg | Potassium: 168mg | Fiber: 2g | Sugar: 12g | Vitamin A: 54IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 1mg

Banana Cottage Cheese Muffins Recipe FAQs

More Breakfast Recipes

• Mochi Pancakes
• Chewy Granola Bars
• Coconut Milk Chia Pudding

Posh Plate - Healthy Feel-Good Recipes

These mochi pancakes made with sweet rice flour are naturally sweetened, gluten-free, and deliciously chewy. A fun, easy breakfast twist that’s sure to become a favorite!

Chewy, Fluffy Mochi Pancakes with Sweet Rice Flour

These mochi pancakes are naturally sweetened, gluten-free, and irresistibly chewy with crisp edges. Whether you’re already a mochi fan or just mochi-curious, this recipe brings the satisfying texture of mochi into an easy, delicious breakfast form. It’s your favorite pancake, just a little extra fun.

This is one of those recipes born from a “what if” moment—and now it’s become a go-to in our kitchen. What if pancakes had that signature chew of mochi? What if breakfast were just a little more exciting, but still easy enough for a sleepy weekend morning? The result is a short stack that’s golden on the outside, soft and stretchy inside, and just sweet enough to stand alone or pair with your favorite toppings

Recipe Notes & Estimated Cost:

Recipe Cost: $2.24

Per Serving Cost: $0.28

Below is everything you need to make these pancakes, along with some substitution recommendations. 

• 1 cup mochiko flour – The sweet rice flour is what gives the pancakes their chewy texture.
• 1 teaspoon baking powder – This ingredient helps lift the pancakes, balancing the density of the mochiko flour.
• ¼ teaspoon fine sea salt – Enhances the overall flavor. Kosher salt can also be used. 
• 1 large egg – Adds structure to the pancakes. 
• ¾ cup milk of choice – Use dairy or non-dairy milk.  
• 2 tablespoons unrefined sweetener – Some suggestions include maple syrup, honey, and coconut sugar.  
• ½ teaspoon vanilla extract – Adds a warm, rich flavor. Use almond extract as an alternative.
• Neutral oil or butter – Avocado or unsalted butter works great for cooking these pancakes.

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. 

Flavor Twists (Add These to the Batter)

• Ube: Add 2 tablespoons ube halaya (purple yam jam) or 1 teaspoon ube extract to the wet ingredients for a vibrant purple hue and subtly sweet flavor.
• Banana: Mash half a ripe banana and stir it into the batter. Adds natural sweetness and extra moisture.
• Cinnamon Spice: Add ¼ teaspoon ground cinnamon and a pinch of nutmeg to the dry ingredients for a warm, cozy flavor.

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Mochi Pancakes

These mochi pancakes are naturally sweetened, gluten-free, and so satisfying. Your new favorite breakfast with a twist is here!

Course Breakfast

Cuisine American

Keyword mochi, pancakes

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 people

Calories 219kcal

Author Jillian

Cost $2.24

Equipment

• Mixing bowl
• Whisk
• measuring cups
• Measuring spoons
• Nonstick skillet or griddle
• spatula
• Ladle or measuring cup

Ingredients

• 1 cup mochiko flour sweet rice flour
• 1 teaspoon baking powder
• ¼ teaspoon fine sea salt
• 1 large egg
• ¾ cup milk of choice dairy or non-dairy, both work well
• 2 tablespoons unrefined sweetener such as: maple syrup, honey, or coconut sugar
• ½ teaspoon vanilla extract
• Neutral oil or butter for cooking (avocado oil or unsalted butter both work great)

US Customary – Metric

Instructions

Mix dry ingredients:

• In a medium bowl, whisk together mochiko flour, baking powder, and salt.

Mix wet ingredients:

• In another bowl, whisk the egg, milk, sweetener of choice, and vanilla extract (if using) until smooth.

Combine:

• Pour the wet ingredients into the dry and mix until just combined. The batter will be thick and stretchy—that’s the mochiko magic.

Cook:

• Heat a nonstick skillet or griddle over medium heat and lightly grease with oil or butter. Scoop about ¼ cup of batter onto the pan for each pancake (an ice cream scoop works great). Use the back of a greased spoon to gently spread the batter into a circle.

Flip and finish:

• Cook for 2 to 3 minutes, or until the edges look set and bubbles form on the surface. Flip and cook for an additional 2 minutes, until golden and cooked through. Repeat with the remaining batter, greasing the pan as needed.

Notes

How to Serve:
Top with fresh berries, a pat of coconut oil butter or grass-fed butter, and a drizzle of more maple syrup or honey. For a brunchy feel, pair them with a fresh fruit smoothie.

To store:
Keep leftovers in an airtight container in the fridge for up to 3 days.

To freeze:
Place cooled pancakes in a single layer on a baking sheet, freeze until firm, then transfer to a freezer-safe bag. They’ll keep for up to 2 months.

To reheat:
Pop in the toaster or warm in a skillet over low heat for a few minutes on each side. Microwaving works in a pinch but may soften the edges.

Make-ahead tip:
You can mix the dry and wet ingredients separately the night before, then combine and cook in the morning.

Nutrition

Serving: 2pancakes | Calories: 219kcal | Carbohydrates: 41g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 46mg | Sodium: 285mg | Potassium: 138mg | Fiber: 1g | Sugar: 8g | Vitamin A: 134IU | Calcium: 136mg | Iron: 0.5mg

Mochi Pancakes Recipe FAQs

More Breakfast Recipes

• Breakfast Potato Hash
• Strawberry Smoothie Bowl
• Chia Seeds Parfait with Greek Yogurt and Strawberry

Posh Plate - Healthy Feel-Good Recipes

These crispy dried bananas are a delicious snack you can make at home with just three ingredients. They’re great for on-the-go munching.

I love making these homemade banana chips because they’re such an easy and delicious snack to have on hand. The process is simple: Just a few ingredients, and they’re ready to dehydrate while I go about my day. I like to make them for the kiddos’ lunch boxes and a jar for me to snack on throughout the day.

Dried Banana Chips Recipe Ingredients

• 6 bananas – Ripe but firm bananas work best to ensure even drying and a perfect crisp texture.
• 3 Tablespoons lemon juice – This helps preserve the color and adds a slight tang.
• ½ cup plus 2 Tablespoons water – Dilutes the lemon juice for an even coating.

How To Make Dried Bananas

For complete instructions, see the recipe card below.

1. Slice bananas into ¼-inch rounds.
2. Mix lemon juice and water in a bowl, then dip each banana slice.
   
3. Arrange the banana slices on dehydrator trays in a single layer.
4. Dehydrate at 135°F for about 7 hours or until crisp and fully dried.
   

Once they’re ready, let them cool completely before storing them. Now you’ve got a batch of crunchy, naturally sweet, dehydrated banana chips!

Recipe Variations

• Cinnamon Banana Chips: Sprinkle slices lightly with cinnamon before dehydrating for a warm, spiced flavor.
• Lightly Sweetened: If you prefer a touch of extra sweetness, brush the banana slices with a bit of honey or maple syrup before drying.
• Savory Banana Chips: Try a pinch of sea salt for a subtle contrast to the natural sweetness.

Dried Bananas Recipe FAQs

More Snack Recipes

• Chocolate Protein Ice Cream (Ninja Creami Recipe)
• Air Fryer Sweet Potato Wedges
• Roasted Pumpkin Seeds

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Dried Bananas

These crispy dried bananas are a delicious snack you can make at home with just three ingredients. They’re great for on-the-go munching.

Course Snack

Cuisine American

Keyword banana

Prep Time 10 minutes minutes

Cook Time 7 hours hours

Total Time 7 hours hours 10 minutes minutes

Servings 6 people

Calories 107kcal

Author Jillian

Equipment

• Knife
• Cutting board
• Bowl
• Dehydrator

Ingredients

• 6-7 bananas
• 3 Tablespoons lemon juice
• ½ cup plus 2 Tablespoons water

US Customary – Metric

Instructions

• Peel and slice the bananas into ¼ inch rounds.
• Combine the lemon juice and water in a bowl and place sliced bananas in it.
• Remove the bananas and place them on the dehydrate trays.
• Dehydrate the bananas for 7 hours or until dry.
• Serve and enjoy!

Notes

Serve: You can enjoy these dried banana chips as a standalone snack, mix them into homemade trail mix, or crumble them over yogurt or oatmeal.

Store: Store the banana chips in an airtight container at room temperature for up to two weeks. If you live in a humid climate, adding a silica gel packet can help maintain crispness.

Freeze: For longer storage, freeze the dried bananas in a freezer-safe bag for up to 3 months. Let them thaw at room temperature before enjoying them.

Nutrition

Serving: 0.25cup | Calories: 107kcal | Carbohydrates: 27g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 2mg | Potassium: 430mg | Fiber: 3g | Sugar: 15g | Vitamin A: 76IU | Vitamin C: 13mg | Calcium: 7mg | Iron: 0.3mg

Posh Plate - Healthy Feel-Good Recipes

This easy breakfast potato hash recipe is packed with colorful goodness! Tender potatoes, crisp veggies, and wilted spinach come together in a flavorful skillet dish perfect for a quick and satisfying breakfast, lunch, or side.

What You’ll Love About This Vegetable Hash Recipe

• Versatile: This recipe is a great way to use up leftover vegetables and can be customized with your favorites.
• Healthy: Packed with nutrients from various vegetables, this hash is a delicious and satisfying way to get your daily dose of vitamins.
• Easy: With minimal prep and cooking time, this recipe is perfect for busy weeknights or mornings.

Ingredients and Estimated Cost:

Recipe Cost: $5.80

Per Serving Cost: $1.45

• 1 cup red cabbage – $0.36
• 1 green pepper – $0.79
• 4 carrots – $0.68
• ⅓ cup red onion – $0.48
• 1 cup mushrooms – $0.86
• 2 cups uncooked spinach – $0.66
• 3 cups small red potatoes – $1.50
• 1 Tablespoon Paprika – $0.11
• 1 ½ teaspoon salt – $0.02
• 1 teaspoon pepper – $0.10
• 2 Tablespoons olive oil – $0.24

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the prices for this recipe in April 2024.

How To Make Veggie Hash

***For complete recipe instructions, see the recipe card below.

1. Halve potatoes and add to a pot with cold water and a pinch of salt. 
2. Bring to a boil, reduce heat, and simmer for 8-9 minutes until tender. Drain and set aside.
3. Heat oil in a skillet over medium-high heat. Add cabbage, pepper, carrots, onion, and mushrooms. 
4. Cook for 3 minutes until starting to soften.
5. Add potatoes, seasonings, and cook for 5 minutes, stirring occasionally, until vegetables begin to brown.
6. Stir in spinach until wilted. Remove from heat.

Recipe Variations

• Red potatoes – you can also use small yellow potatoes.
• Bell peppers: We use one red and one green bell pepper, but you can use whatever colors you have on hand.
• Red onion – you can use a yellow onion instead.
• Spinach – arugula or kale can be used instead.
• Olive oil – you can use avocado oil instead.

Recipe FAQs

What makes a hash a hash food?

Hash comes from the French word “hacher,” which means to chop. So, a hash is a dish of chopped ingredients such as meat, potatoes, and veggies. 

Does all hash have potatoes in it?

Most hash recipes contain potatoes. However, you can substitute another type of potato, such as a sweet potato. 

More From Posh Plate

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Breakfast Potato Hash

This easy breakfast potato hash recipe is packed with colorful goodness! Tender potatoes, crisp veggies, and wilted spinach come together in a flavorful skillet dish perfect for a quick and satisfying breakfast, lunch, or side.

Course Breakfast

Cuisine American

Keyword baked sweet potatoes, hash

Prep Time 10 minutes minutes

Cook Time 31 minutes minutes

Total Time 41 minutes minutes

Servings 4 people

Calories 154kcal

Author Jillian

Cost $5.80

Equipment

• Measuring cups and spoons
• Cutting board
• Chef’s knife
• Medium pot
• Skillet
• Wooden mixing spoon

Ingredients

• 1 cup red cabbage sliced
• 1 green pepper sliced
• 4 carrots sliced
• ⅓ cup red onion sliced
• 1 cup mushrooms sliced
• 2 cups uncooked spinach
• 3 cups small red potatoes sliced in half sliced in half
• 1 Tablespoon paprika
• 1 ½ teaspoon salt
• 1 teaspoon pepper
• 2 Tablespoons olive oil

US Customary – Metric

Instructions

• Slice the potatoes in half and place them in a medium pot and cover with cold water and add a pinch of kosher salt. Bring to boil and reduce heat to medium high and boil for 8-9 minutes until just tender.
• Drain the potatoes and set aside.
• Heat a skillet on medium-high heat with 2 Tablespoons of olive oil and add the red cabbage, green pepper, carrots, onion, and mushrooms. Cook until they begin to soften, about 5 minutes.
• Add the potatoes and the seasonings and cook until the veggies begin to brown about 5 min, stir occasionally.
• Add the spinach to the skillet and stir until incorporated. Remove the skillet from the heat when the spinach has wilted.
• Serve immediately or store in an air tight container.

Nutrition

Serving: 2cups | Calories: 154kcal | Carbohydrates: 21g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1526mg | Potassium: 742mg | Fiber: 4g | Sugar: 6g | Vitamin A: 12033IU | Vitamin C: 54mg | Calcium: 59mg | Iron: 1mg

Posh Plate - Healthy Feel-Good Recipes

This Chia Seeds Parfait is ready in just 10 minutes—no baking, cooking, or overnight waiting! Layers of creamy yogurt, sweet applesauce, and crunchy chia seeds combine for a refreshing and satisfying treat.

This parfait is naturally sweetened with pure maple syrup. You can easily substitute maple syrup for agave nectar, honey, or any sugar-free substitute. If you don’t have a real sweet tooth, you can leave totally leave the sweeter out.

We prefer full-fat Greek yogurt. However, feel free to use what you already have on hand.

What’s inside the chia seed parfait?

Greek Yogurt- will give a slightly sweetened thick creamy layer and will contain all the chewy little chia seeds.

Chia Seeds- help this parfait that extra hint of nutrition. Chia seeds contain antioxidants, and fiber just to name a few benefits.

Maple syrup- will add natural sweetness. You can use agave nectar or honey.

Applesauce- gives this recipe the smooth fruit center.

Strawberries- is the star of the recipe and helps to provide additional summer flavor and aromatic experience.

Ingredients and Cost:

Recipe Cost: $5.25

Per Serving Cost: $5.25

• 1 ½ cups full-fat Greek yogurt – $2.34
• 2 Tablespoons chia seeds – $0.54
• 1 cup strawberry slices – $0.83
• 1 cup unsweetened applesauce – $0.36
• 2 Tablespoons maple syrup – $1.18

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the prices for this recipe in April 2024.

How to make a Greek yogurt chia parfait:

***For complete recipe instructions, see the recipe card below.

1. Add Greek yogurt, maple syrup, and chia seeds to a bowl. 
2. Mix well and set aside.
3. Blend strawberries and applesauce in a food processor until smooth.
4. Layer chia yogurt and strawberry applesauce in a serving dish, alternating until full. Enjoy immediately or refrigerate for up to 3 days.

More From Posh Plate:

• Gluten-Free Cranberry Oatmeal Cookies
• Vegan Rice Crispy Treats
• Baked Chicken and Zucchini Recipe

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Greek Yogurt Parfait with Chia Seeds and Strawberry

Greek Yogurt parfait that is layered with smooth strawberry applesauce and chewy chia seeds. There is no baking, cooking, or waiting overnight. You can enjoy this recipe in as little as 10 minutes or less!

Course Breakfast

Cuisine American

Keyword chia pudding, chia seeds

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 1 cup

Calories 550kcal

Author Jillian

Cost $5.25

Equipment

• Measuring cups and spoons
• Mixing bowl
• Cutting board
• Chef’s knife
• food processor

Ingredients

• 1 ½ cups full-fat greek yogurt
• 2 tbsp chia seeds
• 1 cup full of strawberries sliced in half heaping cup
• 1 cup unsweetened applesauce
• 2 tbsp maple syrup

US Customary – Metric

Instructions

MAKE THE CHIA YOGURT

• In a bowl, add the greek yogurt, maple syrup, and chia seeds, mix well to combine. While the chia seeds are doing their thing, let’s make the strawberry applesauce.

MAKE THE STRAWBERRY APPLE SAUCE

• Dump the strawberries and applesauce into a food processor. Process on high until a red applesauce mixture forms. Let’s put it all together.

PUTTING IT ALL TOGETHER

• First, layer the bottom of your favorite dish with the chia yogurt spreading the bottom layer evenly.
• Second, dollop a generous amount of the strawberry apple sauce over the chia yogurt and repeat until you have used up all the chia yogurt and strawberry apple sauce. 
• Last, get creative, make the layers thick or thin. Add additional fruit to the top or even a sprinkle of chia seeds.
• Enjoy right away or store it in the fridge for a delicious breakfast for up to 3 days.

Nutrition

Serving: 3cups | Calories: 550kcal | Carbohydrates: 86g | Protein: 36g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 122mg | Potassium: 1012mg | Fiber: 14g | Sugar: 64g | Vitamin A: 113IU | Vitamin C: 87mg | Calcium: 558mg | Iron: 3mg

Posh Plate - Healthy Feel-Good Recipes

Beginner-Friendly Coconut Cashew Butter! Don’t be intimidated by nut butters – this easy recipe is perfect for first-timers and delivers a smooth, delicious spread.

It costs approximately $7.36 to make this butter. The recipe makes twenty servings and costs around $0.37 per serving.

I usually keep raw, unsalted cashews in my pantry for future non-dairy recipes. This time around, I wanted to try something different.

I never buy cashew butter at the store anymore; instead, I buy it!

Why do you ask?

It’s challenging to find a high-quality cashew butter that’s affordable, without loads of sugar and refined oils. Knowing that I am having a clean version in my hands, I am going to enjoy this nut butter in so many different ways!

How to Enjoy Homemade Cashew Butter:

Though the number of ways one could enjoy this creamy spread is endless, here are some ways to enjoy it.

• Drizzle over a hot bowl of oatmeal
• Smear on toast with sliced banana
• Make cookies or cupcakes
• Add into smoothies
• Eat it with a spoon

Cashew Butter Ingredients:

How To Make Cashew Butter

***For complete recipe instructions, see the recipe card below.

1. Combine cashews, salt, and sweetener (optional) in a food processor.
2. Process ingredients until blended.
3. With the processor running, slowly drizzle in melted coconut oil.
4. Continue processing until the mixture reaches a smooth, spreadable consistency.
5. Transfer the cashew butter to a jar with a lid.

Recipe FAQs:

Why is cashew butter so expensive?

Cashews are one of the more expensive nuts, so it is more expensive for manufacturers to produce.

Is cashew butter more healthy than peanut butter?

Cashew butter has less sugar than peanut butter. Compared to store-bought peanut butter, homemade cashew butter has fewer additives. Therefore, cashew butter is a more nutritious option.

More Delicious Recipes

• Gluten-Free Muffins
• Air Fryer Sweet Potato Wedges
• Coconut Milk Chia Pudding

Read the recipe from start to finish. You will better understand the flow of the recipe and identify any unfamiliar words or methods.

Shop for the ingredients beforehand. When you shop ahead, you are less likely to swap out ingredients for what you don’t have, thus creating a complete recipe fail. I know you are going to do great!

Did you make this recipe? Don’t forget to leave a comment below and an honest rating. ♡

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Cashew Butter

Easy to make coconut cashew butter made with raw coconut oil, cashews, sea salt, and all-natural sweeter of choice.

Course Breakfast

Cuisine American

Keyword breakfast, dairy-free, gluten-free, whole30

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 20 people

Calories 89kcal

Author Jillian

Cost $7.36

Equipment

• Measuring cups and spoons
• food processor
• mason jar

Ingredients

• 2 cups raw cashews
• 3 tbsp unrefined raw coconut oil melted
• 1 tsp sea salt or to taste
• 2 tbsp sweetener of choice optional

US Customary – Metric

Instructions

• Add the cashews, salt, and sweetener (if using) to a food processor.
• Process all of the ingredients. While processing, drizzle the melted coconut oil down the pipe. This will help mix and create a smooth consistency much quicker. 
• When ready, transfer to a jar with a lid.
• Enjoy right away. 

Notes

• Cashew butter like most nut butter will harden if refrigerated. Simply microwave the cashew butter for a few seconds to soften it.
• I have not stored this recipe in a pantry. 

Nutrition

Serving: 2Tablespoons | Calories: 89kcal | Carbohydrates: 5g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 118mg | Potassium: 85mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg

Posh Plate - Healthy Feel-Good Recipes