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Ginger granola & pineapple cottage cheese

Change up your usual breakfast routine with a touch of the exotic. The zing of ginger and a touch of honey in the granola works wonderfully with tangy-sweet pineapple.
Recipe provided by Dairy Farmers of Canada ©
Glasses filled with cottage cheese, chopped pineapple and granola
4 servings / 20 min

Prep 10  min / Cook 10 min

Ingredients
  • 2 tsp (10 mL) minced fresh gingerroot
  • 1 tbsp (15 mL) liquid honey
  • 1 tbsp (15 mL) water
  • 3/4 cup (175 mL) large-flake rolled oats
  • 1/4 cup (50 mL) chopped pecans
  • 2 cups (500 mL) 1% cottage cheese
  • 1/8 tsp (0.5 mL) ground cinnamon
  • 1/2 tsp (2 mL) vanilla extract
  • 2 cups (500 mL) chopped fresh or unsweetened canned pineapple drained
Directions
  1. In a small skillet or saucepan, combine gingerroot, honey and water. Bring to a simmer over medium-low heat, stirring often. Simmer for about 2 minutes or until ginger is translucent. Add oats and pecans and cook, stirring, for about 5 minutes or until toasted and dry. Transfer to a bowl and let cool.
  2. In a bowl, combine cottage cheese, cinnamon and vanilla. Divide among 4 serving bowls; top with pineapple and granola.

Tips

  • The granola can be made ahead and stored in a glass jar or cookie tin for up to 3 days. The cottage cheese mixture can be stirred together and refrigerated overnight ready for quick assembly in the morning.
Nutritional info per serving (1 of 4)
  • Calories 302
  • Protein 20 g
  • Total Fat 8 g
    Saturated Fat 2 g
    Cholesterol 5 mg
  • Carbohydrates 39 g
    Fibre 5 g
    Sugars 16 g
    Added sugars 4 g
  • Sodium 461 mg
  • Potassium 349 mg