Cottage Cheese Toast with Blueberries
Add Preferred SourceI love breakfast for dinner, and sometimes that means noshing on something lighter. This Cottage Cheese Toast with Blueberries and a pecan crumble is so good, and the best part is that it’s super simple! Ready in no time, it’s packed with protein, flavor, and is a meatless meal everyone can enjoy!
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Breakfast for dinner isn’t just trendy, it’s also practical. This Cottage Cheese Toast with Blueberries is quick, easy, and perfect for meals when I don’t have a lot of time.
You can make the pecan crumble ahead of time, so all you need to do is toast the bread, assemble, and serve! It couldn’t be any easier!
Ingredients
- Bread – I use thick-cut, hearty bread so it holds the toppings without getting soggy.
- Cottage cheese – Full-fat cottage cheese tastes creamier. Low-fat works but can be watery.
- Blueberries – Fresh berries hold their shape better than frozen, which release too much liquid here.
- Butter – Salted or unsalted both work.
- Old-fashioned rolled oats – Use old-fashioned oats, not quick oats, so the topping stays crunchy.
- All-purpose flour – This binds the crumble topping; skipping it makes the mixture too loose.
- Pecans – Walnuts or almonds work if you don’t have pecans.
- Honey – Maple syrup works as a substitute.
How To Make Cottage Cheese Toast with Blueberries
Scroll down for the full recipe card with exact measurements and printable instructions.
Preheat the oven to 375°F. Starting with a fully heated oven helps the crumble bake evenly and develop a lightly toasted flavor.
Combine the butter, rolled oats, all-purpose flour, chopped pecans, and honey in a bowl to make the crumble topping. Use your fingers to work the butter into the dry ingredients until the mixture looks crumbly and evenly combined.
Spread the crumble mixture into a shallow, even layer in a baking dish and bake for 10 to 12 minutes, stirring once halfway through. The crumble is ready when it turns lightly golden and smells nutty.
Toast the bread slices to your preferred level of crispness. A sturdier toast works best here since it holds up well under the toppings.
Spread the cottage cheese evenly over each slice of toast, then spoon about ¼ cup of the crumble on top and finish with a handful of fresh blueberries. Drizzle extra honey over the top if desired, then serve immediately and enjoy.
Chef Jenn’s Tips
- Use thick-cut, sturdy bread to support the weight of the toppings. I love sourdough, multigrain, or hearty wheat bread.
- For an extra crunch, toast the pecans lightly before adding them to the crumble.
- Feel free to experiment with other berries or fruits, depending on what’s in season or available in your pantry.
Make It A Meal
Cottage Cheese Toast with Blueberries can be a delightful stand-alone meal, but if you’re looking to round it out, consider pairing it with a smoothie or fresh orange juice. Sausage or grilled ham are great choices for rounding out this tasty meal.
Storage
To keep any leftover Cottage Cheese Toast with Blueberries, it’s best to store the components separately. Keep the toast and crumble in an airtight container at room temperature for up to two days. Store the cottage cheese in the refrigerator and assemble just before serving.
Cottage Cheese Toast with Blueberries
Ingredients
for the crumble
- ½ cup all-purpose flour
- ½ cup old fashioned rolled oats
- ¼ cup pecans
- 4 tablespoons butter
- 1 tablespoon honey
for the toast
- 2 slices thick-cut bread toasted
- ½ cup cottage cheese
- ½ cup blueberries
Instructions
- Preheat your oven to 375°F (190°C).
- Mix the butter, rolled oats, all-purpose flour, chopped pecans, and honey in another bowl to make a crumble topping. Use your fingers to mash the butter into the flour and oats.
- Bake the crumble in a shallow layer in a baking dish at 375-F until it is lightly brown and nutty smelling, about 10-12 minutes.
- Toast the bread to your liking.
- Spread the cottage cheese over the top of the bread, top with ¼ cup of the crumble, and a handful of fresh blueberries.
- Drizzle extra honey over the top, if you like, then serve and enjoy!
Notes
Chef Jenn’s Tips
- Use thick-cut, sturdy bread to support the weight of the toppings. I love sourdough, multigrain, or hearty wheat bread.
- For an extra crunch, toast the pecans lightly before adding them to the crumble.
- Feel free to experiment with other berries or fruits, depending on what’s in season or available in your pantry.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
