MACRO-VERIFIED 14G PROTEIN

VEGAN COTTAGE CHEESE OVERNIGHT OATS
(MACRO-VERIFIED)

Protein

14G

Calories

320

Prep Time

10M

Bake Time

20M

Yield

These vegan Cottage Cheese Breakfast Bowl">cottage cheese overnight oats are the ultimate make-ahead breakfast for busy mornings. Dairy-free cottage cheese is stirred together with rolled oats, chia seeds, plant-based milk, and a touch of maple syrup, then left to soak overnight in the fridge. By morning you have a thick, creamy, protein-rich breakfast with 14g of plant protein that requires zero cooking. Customize with your favorite toppings like fresh fruit, nut butter, or cacao nibs. All nutrition data is verified using USDA FoodData Central for accuracy.

JUMP TO RECIPE

Free Resource

GET THE PRINTABLE PACK

Includes shopping list (grams), freezer guide, and the substitution matrix PDF.

DOWNLOAD PDF PACK

INGREDIENTS

ingredient(s) swapped

Nutrition Facts

Updated with substitutions

2 servings per recipe

Serving size

1 cottage cheese recipes

Amount per serving

Calories

320

% Daily Value*

Total Fat 9g

12%

Total Carbohydrate 48g

17%

Dietary Fiber 8g

29%

Total Sugars 14g

Protein 14g

28%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Verified using USDA FoodData Central

INSTRUCTIONS

In two mason jars or containers, divide the rolled oats, chia seeds, and cinnamon evenly.

Add plant-based cottage cheese, plant-based milk, maple syrup, and vanilla extract to each jar. Stir well to combine everything thoroughly.

Seal the jars and refrigerate for at least 4 hours or overnight. The oats and chia will absorb the liquid and create a thick, pudding-like texture.

In the morning, stir well and add a splash of milk if too thick. Top with fresh berries, sliced almonds, and a drizzle of nut butter. Enjoy cold or microwave for 2 minutes if you prefer warm oats.

TROUBLESHOOTING

My cottage cheese recipes are too dry

Try adding 1-2 tablespoons more liquid (milk, yogurt, or egg whites). Also ensure you're not over-measuring the protein powder - use the scoop and level method.

They didn't rise properly

Check your baking powder is fresh (test by adding to hot water - it should bubble vigorously). Also, don't overmix the batter as this can deflate the air bubbles.

The texture is rubbery

This usually means too much protein powder or overbaking. Reduce baking time by 2-3 minutes and check doneness with a toothpick.

SUBSTITUTIONS

Original	Substitute	Notes
Whey Protein	Casein, Plant Blend	May need +10ml liquid
Greek Yogurt	Cottage Cheese, Skyr	Blend smooth first
Egg Whites	Flax Egg, Aquafaba	For vegan option
Oat Flour	Almond Flour, Coconut Flour	Coconut: use 1/3 amount