Cottage Cheese Overnight Oats (35g, 2-Ways!)

A hand scooping into a cup of cottage cheese overnight oats.

Cottage Cheese Overnight Oats (35g, 2-Ways!)

These cottage cheese overnight oats are thick, creamy, and packed with up to 35 grams of protein per serving — made in just 5 minutes the night before for the ultimate grab-and-go high-protein breakfast. Make them standard (stirred) for a heartier texture, or blend the cottage cheese smooth for an ultra-creamy, mousse-like consistency. Either way, you're waking up to something genuinely delicious.

Print Recipe

Prep Time 5

Soak Time 8

Total Time 8 5

Course Breakfast

Cuisine American

Servings serving

Calories 425 kcal

Equipment

Ingredients

½ cup old-fashioned rolled oats or instant oats for a softer texture
1 tablespoon chia seeds
1 pinch salt
½ teaspoon ground cinnamon
2 tablespoons vanilla or unflavored protein powder optional
⅔ cup milk of choice dairy, oat milk, almond milk, etc.
1 tablespoon maple syrup plus more to taste
½ cup cottage cheese small or large curd, full-fat or low-fat
½ cup fresh fruit for topping berries, sliced banana, etc.
Optional toppings nut butter, granola, chocolate chips, seeds, dried coconut

Instructions

Method 1: Standard (Stirred or Shaken)

Add the oats, chia seeds, cinnamon, salt, and protein powder (if using) to a 12-16 oz glass jar with a lid.
Stir well or screw on the lid and shake to combine the dry ingredients.
Add the milk, maple syrup, and cottage cheese. Stir well, or lid and shake until fully combined.
Refrigerate for at least 3-8 hours or overnight (1-3 hours if using instant oats).
In the morning, stir well, taste and adjust sweetness, and top with fresh fruit and your choice of toppings. Serve cold or microwave for 30-60 seconds for warm oats.

Method 2: Blended

Add the oats, chia seeds, cinnamon, and salt to a 12-16 oz glass jar with a lid. Stir or shake to combine.
Add the milk, cottage cheese, protein powder (if using), and maple syrup to a blender or tall cup. Blend with an immersion blender until completely smooth.
Pour the blended mixture over the dry ingredients. Stir very well or lid and shake until fully combined.
Refrigerate for at least 3-8 hours or overnight (1-3 hours if using instant oats).
In the morning, stir, adjust sweetness, and top with fresh fruit and your choice of toppings. Serve cold or microwave 30-60 seconds for warm oats.

Notes

Protein Guide (estimates — varies by brand):

Almond milk, no protein powder: ~20g protein
Almond milk + protein powder: ~30g protein
Dairy milk (2%) + protein powder: ~35g protein
Filtered/high-protein milk + protein powder: ~39g protein
Filtered milk + protein powder + high-protein oats: ~45g protein

Texture tip: Small curd cottage cheese integrates more smoothly in the standard method. For completely smooth oats with zero visible curd, use the blended method.

Ratio: ½ cup cottage cheese per serving is the sweet spot. New to cottage cheese in oats? Start with ¼ cup and work up.

Storage: Refrigerate in a sealed jar for up to 3 days. If oats thicken, stir in a splash of milk. Freeze in airtight containers for up to 2 months; thaw overnight in the fridge.

Flavor Variations:

Strawberry Vanilla: Add ½ tsp vanilla extract + 1 tbsp strawberry jam; top with fresh strawberries.
Peanut Butter Banana: Stir in 1 tbsp peanut butter; top with sliced banana.
Blueberry Lemon: Add 1 tsp lemon zest + a squeeze of lemon juice; top with blueberries.
Chocolate Almond Butter: Stir in 1 tbsp cocoa powder; top with almond butter + mini chocolate chips.
Apple Cinnamon: Add ¼ cup diced apple + extra cinnamon; drizzle with maple syrup in the morning.

Nutrition

Serving: 1serving, made with 2% milk, vanilla protein powder, and topped with just fruitCalories: 425kcalCarbohydrates: 55gProtein: 35gFat: 8gSaturated Fat: 3gFiber: 6g

Keyword cottage cheese breakfast recipes, cottage cheese overnight oats, overnight oats with cottage cheese

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