I 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!
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!
What You’ll Love About Cottage Cheese Toast with Blueberries
- This dish uses everyday items that are likely already in your pantry or fridge.
- It takes just a few minutes to assemble, making it perfect for busy mornings.
- Packed with protein and antioxidants, it’s a meal that feels indulgent but is guilt-free.
Ingredients
- Bread – Use thick-cut, hearty bread.
- Cottage cheese
- Blueberries – Fresh.
- Butter
- Old-fashioned rolled oats
- All-purpose flour
- Pecans
- Honey
How To Make Cottage Cheese Toast with Blueberries
- 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!
Step-By-Step Procedures:
Heather’s Tried-And-True 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
Heather’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.