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Food

Whipped Cheesecake Bowls with Peanut and Granola Crumble

Serves 4

Written by
Whipped Cheesecake Bowls with Peanut and Granola Crumble

Creamy, crunchy, and packed with protein, this big bowl of nutrition is morning satisfaction. The sweet potato provides the whipped cottage cheese with plenty of natural sweetness. Both the whipped cheese and granola can be made up to 3 days in advance.

Ingredients

  • 2 Tbsp (30 mL) coconut oil or butter
  • 1/4 cup (60 mL) + 1 Tbsp (15 mL) maple syrup, divided
  • 1/4 cup (60 mL) smooth peanut butter
  • 2 organic egg whites
  • 1 1/2 cups (375 mL) rolled oats
  • 1/2 cup (125 mL) plant-based protein powder
  • 1 tsp (5 mL) ground cinnamon, divided
  • 1/4 tsp (1 mL) salt
  • 24 oz (750 g) container cottage cheese
  • 2 cups (500 mL) peeled, cooked sweet potato
  • 1 tsp (5 mL) vanilla
  • 1/2 tsp (2 mL) ground ginger
  • 1 1/2 cups (375 mL) blueberries

Directions

01
Preheat oven to 300 F (150 C).
02
Place coconut oil in microwave-safe bowl, then microwave for 30 seconds, or until melted. Stir in 1/4 cup (60 mL) maple syrup and peanut butter. Stir in egg whites.
03
In large mixing bowl, combine oats, protein powder, 1/2 tsp (2 mL) cinnamon, and salt. Add peanut -butter mixture and stir until everything is moist.
04
Spread mixture on rimmed baking sheet and bake for 30 minutes, stirring once halfway, or until granola is dry and a few shades darker. Remove from oven and let cool completely on baking sheet to crisp up further. Break into 1/2 inch (1.25 cm) chunks.
05
Add cottage cheese, cooked sweet potato, remaining 1 Tbsp (15 mL) maple syrup, vanilla, ginger, and remaining 1/2 tsp (2 mL) cinnamon to food processor or blender container. Pulse, then blend until smooth.
06
Divide whipped cottage-cheese mixture among serving bowls and top with granola and blueberries.

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