Breakfast recipe · from the recipe book
Berry Banana Cottage Cheese Parfait with Oat Crunch
Creamy vanilla cottage cheese layered with juicy mixed berries, sliced banana and a toasty cinnamon-pecan oat crunch.

- Skillet
- 30 min · 20 min hands-on
- Serves 4
- Vegetarian
- Gluten-free
- 46–60 g carbs
- Protein 20 g+
- Fiber 6 g+
- Sodium 600 mg or less
- Sat fat 4 g or less
- 500 calories or less
Ingredients
- 2⅔ cups600 gCottage cheese, 2%
- 2 medium240 gBananasliced
- 1¼ cups sliced200 gStrawberriessliced
- 1 cup150 gBlueberries
- 1 cup120 gRaspberries
- 1 cup90 gOld-fashioned rolled oats
- ¼ cup chopped30 gPecanschopped
- 2⅛ tsp10 gUnsalted butter
- 2 tbsp40 gMaple syrup
- ½ tsp1 gGround cinnamon
- 1 tsp4 gVanilla extract
- 2 tsp10 gLemon juice
- ⅛ tsp0.5 gSalt
Steps
- Melt the butter in a large skillet over medium heat. Add the oats and pecans and toast, stirring often, for 5 to 6 minutes until golden and fragrant.
- Stir half of the maple syrup, the cinnamon and the salt into the oats and cook 1 to 2 minutes more until the clusters look glossy. Spread the oat crunch on a plate to cool for about 10 minutes so it crisps.
- While the crunch cools, stir the vanilla and the remaining half of the maple syrup into the cottage cheese in a bowl.
- In another bowl, toss the strawberries, blueberries and raspberries with the lemon juice. Slice the banana just before assembling so it stays bright.
- Divide half of the cottage cheese mixture among four glasses, then add half of the berry mix and half of the banana slices.
- Top with the remaining half of the cottage cheese mixture, the remaining half of the berry mix and the remaining half of the banana slices.
- Sprinkle the oat crunch over each parfait just before serving so it stays crisp.
Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.
Contains: Milk, Tree nuts. Some brands contain gluten.
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Saved in the Every Helping recipe book on October 24, 2026.
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