Mango Coconut Cottage Cheese Bowls for Meal Prep

Michaela from Fit Recipes By Michaela
Published 4 days ago
0 ratings

These baked mango and coconut cottage cheese bowls are creamy, lightly sweet, and simple to make ahead. Oats and chia seeds add a nice texture, and each serving has 25 grams of protein from the cottage cheese. Bake them in individual ramekins for a quick breakfast you can grab from the fridge on busy mornings.

Mango Coconut Cottage Cheese Bowls for Meal Prep
category High-Protein
meal type Breakfast
difficulty Easy
Prep 10 mins
Cook 30 mins
Serves 2

Nutrition

  • Calories 294kcal 120kcal
  • Fat 7.5g 3.0g
  • Carbs 29.4g 11.9g
  • Protein 25.0g 10.2g
  • Fibre 5.3g 2.1g

Ingredients

Spoon measurements may change based on how you scoop the ingredients.

For the most accurate results and nutrition info, it’s best to use grams.

tsp = teaspoon
tbsp = tablespoon

Method

Why I Like this Recipe

I enjoy these breakfast bowls because they are creamy, filling, and simple to make ahead. The cottage cheese keeps them soft and adds lots of protein, while the mango gives a fresh, sweet flavour. They’re perfect for busy mornings when you want something ready to go.

Tips and Variations

  • Swap the mango for berries, chopped apple or pear.
  • Use certified gluten-free oats if needed.
  • Stir in a little vanilla protein powder, adding a splash of milk if the mixture becomes too thick.
  • Serve with Greek-style yoghurt or extra fresh fruit.
  • Add chopped almonds, cashews or coconut flakes for texture.
  • Drizzle with a little honey or nut butter before serving.
  • Enjoy warm from the oven or chilled the next day.

Meal Storage

Keep the baked bowls covered in the fridge for up to 3 days. You can reheat them gently in the microwave or eat them cold.

Freezer tips

Once the baked bowls are completely cool, you can freeze them. Wrap them well and store them for up to 2 months to keep their texture and flavour.

Let the bowls thaw overnight in the fridge. Reheat in the oven or microwave until they are warmed through before serving.

Frequently Asked Questions

Yes. Bake the bowls in advance, leave them to cool, then cover and refrigerate. They are ideal for meal prep and can be enjoyed cold or reheated.
They will keep well in the fridge for up to 3 days when stored in covered ramekins or an airtight container.
Yes. Cottage cheese and egg help provide 25g of protein per serving, making these bowls a filling high-protein breakfast.
Yes. Thaw the mango first and drain away any excess liquid so the breakfast mixture does not become too wet.
You can leave out the oats, but the texture will be softer and less cake-like. The bowls may also need a little extra time to set in the oven.
They are ready when the centre looks set, the edges are firm and the top is lightly golden. A slight softness in the middle is fine, as the bowls will firm up while cooling.

Closing Note

These baked mango coconut cottage cheese breakfast bowls are light, creamy, and naturally sweet. They’re an easy, high-protein way to start your day, whether you make them ahead or enjoy them fresh from the oven. If you like high-protein breakfast bakes, try mango breakfast bake with cottage cheese too.

  • đź’Ş High Protein
  • 🧊 Freezer Friendly

Recipe Tags

Reviews

0 out of 5

Be first! Review this recipe now!

Browse related recipe pages

Explore more recipe pages related to this dish.

High-Protein Meal Prep Recipes Section High-Protein Recipes Collection

Related Recipes