Ginger Granola & Pineapple Cottage Cheese

Our dietitians' favourite

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; the cinnamon and vanilla in the Cottage cheese add just the perfect sweetness.

  • Prep: 10 min
  • Cooking: 10 min
Yields 4 Servings
ginger granola pineapple cottage cheese

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 (60 mL) chopped pecans
  • 2 cups (500 mL) Cottage cheese
  • 1/8 tsp (.5 mL) ground cinnamon
  • 1/2 tsp (2 mL) vanilla extract
  • 2 cups (500 mL) chopped fresh or unsweetened canned pineapple

Preparation

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.

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.

Learn more about

Nutrition

Nutritional Information

per serving
Energy: 308 Calories
Protein: 18 g
Carbohydrate: 40 g
Fat: 10 g
Fibre: 5 g
Sodium: 350 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 14 % / 158 mg
Magnesium: 32 %
Phosphorus: 32 %
Selenium: 28 %
Thiamin: 27 %