Fuel8

Breakfast

Cottage Cheese with Peach, Hazelnuts and Honey

Cottage cheese with a ripe peach, toasted hazelnuts and honey. Five minutes, and no cooking beyond the nuts. 25 g of protein for 368 kcal.

Calories
368kcal
Protein
25g
Fat
18g
Carbs
25g

Per serving, makes 1. 8 minutes of work. Published 8 September 2026.

Allergens

  • Milk
  • Tree nuts

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

  • Cottage cheese200 g
  • Peach1 medium, about 130 g
  • Hazelnuts15 g

    Toasted in a dry pan for three minutes. Raw hazelnuts taste of very little.

  • Honey1 tsp (7 g)

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Method

  1. Toast the hazelnuts in a dry frying pan over medium heat, shaking it often, until the skins darken and the kitchen smells of them. Tip them onto a board and chop roughly.

  2. Halve the peach, twist it off the stone and cut each half into wedges.

  3. Spoon the cottage cheese into a bowl, lay the peach over it, scatter the hazelnuts and finish with the honey and a little black pepper.

Worth knowing

  • Cottage cheese is 4.3% fat, so 200 g carries 9 g of fat before the nuts go on. Swap to quark and the bowl drops by about 65 kcal and gets smoother, though it also loses the curds, which are the point.
  • A peach that gives at the shoulder when pressed. A hard one is better roasted for fifteen minutes at 200°C and cooled, which is a different breakfast and a good one.

Other breakfast recipes that share ingredients with this one, or every breakfast between 300 and 450 calories a serving.

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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.