Cottage Cheese Oats with Banana

Ingredients

• Rolled oats60 g
• Cottage cheese150 g
• Bananas100 g
• Peanut butter15 g
• Semi-skimmed milk150 ml

Method

1. 1Simmer the oats in milkSimmer oats with milk until thick, around six minutes.
2. 2Stir in cottage cheese off the heatStir the cottage cheese through off the heat so it stays creamy.
3. 3Top with banana and peanut butterTop with sliced banana and peanut butter.

Why this recipe works

Cooking the oats in milk and only then stirring in cottage cheese keeps the curds intact, so the porridge turns creamy and high in protein without any powder. Banana brings the sweetness, peanut butter the richness, and together they make a bowl that stays with you through a morning session. It is also one of the cheapest protein-dense breakfasts in the library.

Prep, storage & reheating

• Take the pan off the heat before the cottage cheese goes in — boiling it will split the curds and leave the texture grainy.
• Simmer the oats a touch looser than you want them; they keep thickening in the bowl once the cottage cheese and banana are added.

Cool any leftover porridge promptly and refrigerate it covered. Reheat gently in a pan with a splash of extra milk, stirring, until piping hot throughout, and reheat once only. Add the banana and peanut butter fresh rather than storing them stirred through.

Prepping this for the week

Scaling one serving into several days is a planning problem: protein per portion, cost per week and the time you have to cook in one block.

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