Breakfast
Cottage Cheese Oats with Pineapple and Hemp Seeds
Oats soaked in soya milk, cottage cheese stirred through, pineapple and hemp seeds on top. No cooking. 31 g of protein for 500 kcal.
- Calories
- 500kcal
- Protein
- 31g
- Fat
- 19g
- Carbs
- 49g
Per serving, makes 1. 5 minutes of work, then ten minutes to soak. Published 8 September 2026.
Allergens
- Gluten
- Milk
- Soya
- Oats count as a gluten cereal under UK labelling and ordinary oats are milled alongside wheat. Certified gluten-free oats are a separate ingredient here.
Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.
Ingredients
- Rolled oats50 g
Dry weight.
- Unsweetened soya milk100 ml
- Cottage cheese150 g
- Pineapple100 g, diced
Flesh only.
- Hemp seeds, hulled15 g
- SaltA pinch
Method
Stir the oats into the soya milk with the salt and leave for ten minutes to soften.
Stir the cottage cheese through until the curds break up.
Pineapple on top and the hemp seeds over.
Worth knowing
- Cottage cheese stirred through oats sounds odd and is close to a thick yogurt once the curds break up. Blitz it first if the texture bothers you.
- Hemp seeds are 32 g of protein per 100 g, more than any other seed on the table, and 15 g is about 80 kcal.
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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.