If you’re looking for a great meal prep breakfast option or a yummy high protein snack, this blueberry chia cheesecake recipe is a must try. I make this on repeat and honestly the only reason I’ve never shared it before is because it’s not the most photogenic recipe. While it doesn’t look or even sound like a show stopper, trust me on this, it’s delish.
A recurring challenge I come across with my clients is getting in a balanced breakfast especially on busy mornings when nothing goes as planned. If you’ve ever nibbled on your kiddos leftover waffles, grabbed a banana as you walk out the door or just skipped breakfast entirely because you’re tight in time, this is the perfect option for you. Grab a spoon and you can take it on the go!
The cottage cheese, Greek yogurt and protein powder make this a high protein power player while the oats are a great source of fiber helping to keep you full longer. Pairing oats with protein helps slow down the release the blood glucose
Ingredients
- 1 cup frozen blueberries + 1 cup frozen blueberries to be used at a later time.
- 1/2 cup gluten free quick cooking rolled oats
- 1/4 cup chia seeds
- 1 scoop vanilla protein powder (I use aloha)
- 1 cup Good Culture low fat cottage cheese (Highly recommend Good Culture for their consistency)
- 1 cup unsweetened vanilla almond milk
- 1 cup plain low fat greek yogurt
- Stevia or other sweetener to taste
Directions
- Place one cup frozen blueberries in a medium sized microwave safe bowl. Microwave for 60-90 seconds until blueberries are fully defrosted and sitting in their liquid.
- Add in oats, protein powder, chia seeds and mix well.
- Add cottage cheese, almond milk and stevia to taste. Mix well. Cover with lid and place in refrigerator overnight.
- In the morning, remove chia mixture from refrigerator and divide into four bowls.
- Divide Greek yogurt among four bowls.
- Defrost one cup blueberries. Spoon berries with their liquid over tops of yogurt.
- Enjoy immediately or store in tupperware for a great meal prep breakfast option.


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