Overnight oats with cottage cheese

Ingredients

• 40 grolled oats
• 100 mllow-fat quark
• 100 gcottage cheese
• 50 mlmilk or plant-based milk
• 1 tbspchia seeds
• 1 tbspflaxseed
• a pinchvanilla powder
• 50 gsummer fruit
• 15 gmixed nuts, unroasted and unsalted
• 1 tsp, optionalchia jam

Instructions

1. 1

   Blend if desired

   If you prefer a smooth texture, briefly blend the cottage cheese before using it.

2. 2

   Combine ingredients

   Put the rolled oats, low-fat quark, cottage cheese and milk in a bowl. Add the chia seeds, flaxseed and a pinch of vanilla powder.

3. 3

   Mix and cover

   Stir everything together, then cover the bowl with a lid or a piece of cling film.

4. 4

   Chill overnight

   Refrigerate the oats overnight. The next morning, take them out well ahead of serving so they can come to room temperature. Stir if you like, adding another splash of milk to make them creamier.

5. 5

   Add the toppings

   Top the oats with fresh summer fruit and finely chopped nuts. Add a little homemade chia jam if desired.

What are overnight oats?

Overnight oats are oats soaked in a cool liquid mixture until softened, rather than cooked on the hob. They are a familiar make-ahead breakfast in the Netherlands and elsewhere, with variations shaped by the dairy, fruit and toppings on hand.

Here, Dutch-style quark and cottage cheese make the base tangy and creamy, while chia and flaxseed add body. Summer fruit, nuts and optional chia jam bring freshness and crunch at serving time.

Nutrition and macros by portion

The nutrition label shows one serving as written: 430 calories, 35g protein, 44g carbs, 14g fat.

The oats provide most of the carbohydrates, while the quark and cottage cheese contribute much of the protein; the nuts and seeds supply much of the fat. Pair the bowl with extra fresh fruit if you would like a more generous fruit component alongside the creamy oats.

Choosing the dairy

Quark: Low-fat quark gives the oats a mild tang and a thick, spoonable consistency. Stir it in thoroughly so it coats the oats evenly.

Cottage cheese: Its curds give the mixture a more textured finish. Blend it briefly first if you would rather have a smoother bowl.

Let the seeds thicken the oats

Chia seeds: These absorb moisture as the mixture rests, helping it set. Mix them through well so they do not gather in one spot.

Flaxseed: It adds another seed texture and combines with the oats during the overnight chill. The recipe does not specify whether it should be whole or ground, so use the kind you have.

Get the consistency right

Before chilling: The mixture should be easy to stir and look moist; the oats and seeds will take up some of the liquid as they stand.

In the morning: Stir before serving and check the texture. If it seems too thick, loosen it with another splash of milk, as suggested in the method.

Plan the overnight rest

Although the hands-on preparation takes only a few minutes, the oats need to rest in the fridge overnight. Make them in a covered bowl so the mixture is ready to finish the next morning.

Allow time for the chilled oats to come to room temperature before serving, following the recipe. Add the fruit and nuts afterwards to keep their textures distinct.

Finish with fruit and nuts

Fruit: Use fresh summer fruit for a bright, juicy contrast to the creamy base. Cut larger pieces into spoon-sized bites.

Nuts: Chop the mixed nuts finely and scatter them over the top for crunch. A little chia jam is an optional extra if you want a fruity finish.

Serving ideas

This is a complete breakfast in a bowl, with oats and seeds alongside dairy and toppings. For a more leisurely breakfast, serve it with extra fruit on the side.

If preparing more than one serving, keep the base and toppings separate until serving so each bowl can be finished to taste.

Recipe notes & tips

• Blend the cottage cheese first if you prefer a smoother base.
• Stir the chia and flaxseed through thoroughly to distribute them evenly.
• Cover the bowl before refrigerating so the mixture stays protected.
• Take the oats out of the fridge well ahead of serving, as the recipe recommends.
• Add milk a splash at a time in the morning until the texture is as creamy as you like.
• Chop the nuts finely so they are easy to eat with each spoonful.

Variations

• Use plant-based milk: Choose it in place of dairy milk for the soaking mixture.
• Change the fruit: Use another fresh fruit in place of summer fruit.
• Keep the curds: Leave the cottage cheese unblended for a more textured bowl.
• Smooth the base: Blend the cottage cheese before mixing it with the other ingredients.
• Skip the jam: Leave out the optional chia jam for a simpler topping.
• Change the crunch: Use a different mix of unroasted, unsalted nuts.

Common mistakes to avoid

• Skipping the overnight rest: The oats and seeds need time to soften, so chill the mixture overnight.
• Leaving cottage cheese lumpy by accident: Blend it briefly beforehand if you want a smooth texture.
• Unevenly mixed seeds: Stir well so the chia and flaxseed are spread through the bowl.
• Serving it too thick: Stir in a splash of milk in the morning to loosen the mixture.
• Adding toppings too early: Add the fruit and chopped nuts just before serving to retain their fresh contrast.

How to store

Keep the covered oat mixture in the fridge overnight and eat it the next morning. The recipe does not give a longer storage period; add the fruit and nuts when serving.

Frequently asked questions