Creamy, protein-packed overnight oats made with blended cottage cheese. No yogurt needed, perfect for a quick, make-ahead breakfast.
If you’ve never tried cottage cheese overnight oats, this recipe might surprise you in the best way. It’s thick, creamy, and loaded with protein, without needing yogurt or protein powder (unless you want it). By blending the cottage cheese first, you get a silky base that hides the curds and boosts the oats’ staying power. Perfect for make-ahead breakfasts or post-workout fuel, these oats are easy to customize and ready in minutes. You can keep it simple or load it up with your favorite fruit, spices, or nut butters. Either way, it’s a no-cook, no-fuss win.
Ingredients & Substitutions (Overview only)
Here’s what goes into the base and how to make it your own:
- Cottage cheese: This adds protein and creaminess. Blending it smooths the texture and removes curds. Use full-fat for best flavor, or low-fat if you prefer. Just like in cottage cheese pasta, blending transforms the texture.According to USDA FoodData Central, cottage cheese provides around 12 g of protein per 100 g, making it a strong base for high-protein breakfasts.
- Rolled oats: Old-fashioned rolled oats work best here. Steel-cut oats stay chewy, and quick oats turn mushy.
- Milk: Any dairy or plant-based milk works almond, oat, cashew, or whole milk. Avoid thin, watery ones like rice milk.
- Sweetener: Honey, maple syrup, date syrup, or mashed banana all work. Adjust to taste or skip if your mix-ins are sweet. Banana is a natural choice, much like in cottage cheese banana bread.
- Chia or flax seeds: Optional, but they help thicken and add healthy fats. Chia gives a gel-like feel, flax is more subtle. Harvard Nutrition Source highlights chia seeds as rich in fiber and omega-3s, which makes them an excellent addition.
- Mix-ins: Berries, cocoa powder, vanilla, cinnamon, peanut butter, or protein powder. Just avoid wet or overripe fruits that can turn the oats watery.
⚠️ Avoid: watery fruit (like melon), citrus juice (curdles), and unstrained cottage cheese if you’re not blending it.
How to Make It (with Blended Base)
- Blend the base: Combine cottage cheese, milk, and sweetener in a blender or mini food processor until smooth and creamy. For tips, see my guide on blended cottage cheese.
- Stir in the oats: Pour the base into a jar or bowl, and stir in rolled oats, chia or flax (if using), and any flavorings (like cocoa or cinnamon).
- Rest overnight: Cover and refrigerate for at least 4 hours or up to 5 days. The oats will absorb the liquid and soften.
- Top and enjoy: In the morning, give it a stir and add fruit, nut butter, or extra milk to loosen it if too thick.
No blender? Just mix everything, but the curds will stay visible.
What I Tested (and What I’d Avoid)
- Best texture: Full-fat cottage cheese + almond milk + banana + rolled oats. Reminds me of how smooth cottage cheese mac and cheese turns out.
- Pantry-friendly version: Used powdered peanut butter + cinnamon + oat milk worked great.
- Jar size: 8 oz works, but 12 oz is better if you add toppings.
- Don’t try this: Using quick oats with blended banana and chia made it go gluey by day 2.
Troubleshooting & Doneness Cues
| Problem | Likely Cause | Fix |
|---|
| Watery texture | Too much milk, not enough chia/flax | Stir in more oats or chia; rest longer |
| Sour or off smell | Sat too long or fridge too warm | Eat within 3–5 days, keep ≤40°F (4°C) |
| Grainy mouthfeel | Unblended cottage cheese curds | Blend base until silky |
Storage, Reheat & Make-Ahead
| Type | Time | Note |
|---|
| Best texture window | Days 1–3 | Smoothest and freshest |
| Safe to eat | Up to 5 days | USDA FSIS advises keeping refrigerated foods at 40°F (4°C) or below to prevent spoilage. |
| Freezer | Not recommended | Texture breaks down after thawing |
| Reheat | Optional | Gently warm in microwave if you prefer warm oats |
| Jar size | 8–12 oz mason jars or lidded containers | Room for toppings |
Cottage cheese makes this a great meal-prep option, just like cottage cheese pancakes—but use clean spoons to avoid early spoilage.
FAQs
Can I use cottage cheese for overnight oats?
Yes! Cottage cheese adds creaminess and protein to overnight oats. When blended with milk, it creates a smooth base that works just like yogurt, but without the tang. If you’re not blending, expect a slightly lumpy texture from the curds.
Do oats go well with cottage cheese?
Surprisingly well. The oats absorb the moisture from the cottage cheese and milk mixture, while the mild flavor of cottage cheese doesn’t overpower sweet or savory add-ins. Blending helps the textures marry better, similar to the effect in my blueberry cottage cheese smoothie.
What not to add to overnight oats?
Avoid steel-cut oats (too tough), overripe bananas (they can ferment), watery fruit like melon, and citrus juice (can curdle dairy). Skip adding protein powder directly to the mix if it clumps, blend it with the base first
What can I substitute for yogurt in overnight oats?
Try blended cottage cheese, mashed banana, silken tofu, or a combo of milk and chia seeds. These offer creaminess and thickness without yogurt. You can also stir in nut butters or a scoop of protein powder for richness.
Conclusion
Whether you’re skipping yogurt or just looking for something creamier, cottage cheese overnight oats are a surprisingly tasty switch. Make one jar or a week’s worth your fridge (and mornings) will thank you.
- 1/2 cup cottage cheese
- 1/2 cup milk of choice
- 2/3 cup rolled oats
- 1 small ripe banana or 1 to 2 tablespoons maple syrup
- 1 tablespoon chia seeds or ground flax (optional)
- 1/4 teaspoon ground cinnamon (optional)
- toppings of choice (for example, sliced fruit or nut butter)
Add cottage cheese, milk, and banana or sweetener to a blender. Blend until completely smooth.
Transfer the blended base to a mixing bowl or jar. Stir in oats, chia seeds, and cinnamon.
Divide the mixture into two jars or containers. Cover and refrigerate for at least 4 hours or overnight.
Stir before serving. Add more milk if too thick. Top with fruit, nut butter, or other toppings.
Calories: 260kcalCarbohydrates: 34gProtein: 14gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 10mgSodium: 180mgPotassium: 320mgFiber: 6gSugar: 8gCalcium: 250mgIron: 1.4mg
Best texture within 3 days. Safe to eat up to 5 days when stored at or below 40°F (4°C). Not recommended for freezing.
