Easy Cottage Cheese Pumpkin Toast {Meal Prep}

Ingredients

I created two different ways to make this cottage cheese and pumpkin toast. The meal prep version provides about 6 servings and utilizes whipped cottage cheese. I have also include a single serving option as well!

In all honesty, my plan was to whip the cottage cheese and pumpkin together for a deliciously creamy spread that can be used all week long. However, the consistency was too thin. Therefore, I added the chia seeds and allowed it to be refrigerated – and that worked out really well!

It’s only two tablespoons of chia seeds so you barely notice the texture. Plus, it adds additional fiber and omega-3’s! If you prefer a really thick mixture, feel free to add 3-4 tablespoons.

Single Serving

• 1/2 cup of 2% milkfat cottage cheese.
• 1/8 teaspoon of cinnamon and/or pumpkin pie spice, or more per your preference.
• 1 1/2 tablespoons of pure pumpkin.
• 1 slice of Private Selection 100% Whole Wheat Wide Pan Bread
• 1-2 tablespoons chopped pecans
• 1-2 tablespoons maple syrup (or sub with honey)
• Banana slices, optional.

Meal Prep / Whipped Cottage Cheese

• 24-ounce container of 2% milkfat cottage cheese.
• 1/2 teaspoon of cinnamon and/or pumpkin pie spice.
• 1/2 cup of pure pumpkin.
• 2 tablespoons of chia seeds – these photos I actually used 4 Tbsp. The chia seeds thicken the cottage cheese after being whipped. Use less if your whipped cottage cheese is at a good consistency.
• To serve: Private Selection 100% Whole Wheat Wide Pan Bread + banana slices (1/4-1/2 banana) + chopped pecans (about 1-2 Tbsp.) + drizzle of maple syrup (1-2 Tbsp.).

Directions

For a single serving:

1. Toast a slice of whole wheat bread.
2. Spread 1 1/2-2 tablespoons of pumpkin puree on the toast.
3. Then, add 1/2 cup of cottage cheese on top. Sprinkle with pumpkin pie spice or cinnamon.
4. Add sliced bananas (optional).
5. Top with two tablespoons of chopped pecans and a drizzle of maple syrup. I recommend at least one tablespoon. Enjoy!

To Meal Prep for the Week (Whipped Cottage Cheese)

Makes about 6 servings and stores in the fridge for 7 days! The chia seeds create a thicker consistency which holds up well on the toast. So much so that you can pick up the toast and eat it!

If your cottage cheese and pumpkin mixture is thick even to spread on toast, you may not need to add the chia seeds – especially if using a higher milkfat cottage cheese wiht less moisture.

1. Add an entire container of cottage cheese with pure pumpkin puree and cinnamon or pumpkin pie spice to a high speed blender.
2. Blend until smooth and creamy.
3. Stir chia seeds into the blender then use a spatula to pour the mixture back into the cottage cheese container. Can also stir the chia seeds in after you transfer the cottage cheese back to the container.
4. Allow to refrigerate for at least 6 hours. Give the cottage cheese mixture a really good stir prior to use.
5. When ready to assemble, toast one slice of wide pan bread. Spread 1/2 cup of the cottage cheese mixture to the bread, sprinkle on some pumpkin pie spice, then add banana slices, chopped pecans, and a really good drizzle of maple syrup. Enjoy!
6. Store the rest of the cottage cheese mixture in an airtight container in the fridge for up to 7 days.

Many cottage cheese brands come in 16 ounce containers. This recipe can work for that as well, just use a 1/4 cup of pumpkin and spices as your prefer. Start with one tablespoon of chia seeds depending on the milkfat percentage and how thick your mixture is after blending. Will make about 4 servings!