Blueberry Cottage Cheese Quinoa Pudding (High-Protein, Fiber-Rich & Naturally Sweetened)

Looking for a cozy, creamy breakfast or snack that’s both delicious and nourishing? This Blueberry Cheesecake Quinoa Pudding is your new go-to! Packed with protein, fiber, and antioxidants, it’s a high-protein twist on classic rice pudding—without the refined sugar or heavy cream.

Perfect for meal prep, this wholesome pudding can be enjoyed warm or cold and keeps well for 3–4 days in the fridge. Whether you’re fueling your day or looking for a healthier dessert, this recipe fits the bill.

Enjoy!

xoxo

SiLLibake

High Protein Blueberry Cheesecake Quinoa Pudding

is **Blueberry Cottage Cheese Quinoa Pudding** is a powerhouse breakfast that feels like dessert. With creamy texture, fruity chia jam swirls, and nourishing ingredients, it’s sure to become a regular in your healthy meal rotation.

Why You’ll Love This Blueberry Quinoa Pudding:

High in protein – 14g per serving
Fiber-packed – thanks to quinoa, chia, and blueberries
Naturally sweetened – with maple syrup or any sweetener you prefer
Gluten-free & customizable - use any milk you like (for creamier results, the higher the fat in the milk, the creamier the pudding will be)
Meal-prep friendly – enjoy hot or chilled

Substitution Ideas:

No cottage cheese? Swap with blended Greek yogurt or ricotta.
Vegan option: Use dairy-free cottage cheese or silken tofu.
More protein? Add 1 scoop of vanilla protein powder when blending cottage cheese.
No maple syrup? Try honey, date syrup, or a sugar-free sweetener like allulose.

Storage Tips:

Store in airtight containers in the fridge for 3–4 days.
Delicious straight from the fridge, give it a good stir before serving or reheated with a splash of milk.

RECIPE: Blueberry Cheesecake Quinoa Pudding

Yield 4 servings

Prep 10 mins

Cook 25-30 min

Total 35 mins

Blueberry Cheesecake Quinoa Pudding

This High Protein Blueberry Cheesecake Quinoa Pudding is the perfect meal to fuel your day! With a blend of blueberry chia jam, creamy cottage cheese and quinoa, with an impressive 14g of protein and 5g of fiber per serving, this dish is satisfying, comforting, incredibly easy to make and perfect for meal prep!

Ingredients:

1/2 cup quinoa, 85g (white quinoa is best)

2 cups milk, 480g such as whole milk, unsweetened coconut milk, or unsweetened almond milk (I used 1 cup soy milk, 1 cup almond milk)

3 tbsp maple syrup, 60g (you can increase or reduce this amount or use any sweetener you like)

1 tsp pure vanilla extract, 5g

1/2 tsp cinnamon, 1.5g

Pinch of salt

1 cup cottage cheese, blended 210g (measure one cup, then blend)

1 cup blueberries, 150g (any berries)

1.5 tbsp chia seeds, 18g

2 tsp lemon juice, 10g

Directions:

Using your food processor or blender, blend your cottage cheese. Add a splash of milk if your blender needs it.
Next, add your blueberries to a small to medium sized pot, add your lemon juice and heat through until fruit is soft and, 3-4 min. Mash your berries and add your chia seeds, cook for 1 min. Remove from heat and set aside.
Place quinoa in a mesh colander. Rinse thoroughly with cold water (until the water runs clear) and allow to drain.
In a medium pot, combine the quinoa, milk, maple syrup, vanilla, cinnamon, and salt. Bring to a simmer over medium heat. Reduce heat to a low simmer and cover, leaving the lid cracked so that some steam may escape. Simmer for 18-20 minutes, stirring about every 5-6 minutes.
Remove the lid, turn off the heat and add you blended cottage cheese. Stir through.
Add spoonful’s of the chia jam and stir it through 3 or 4 times, you want a marled effect.
Pour into bowls and allow to cool for a few minutes before serving (pudding will continue to thicken as it cools). Sprinkle with additional cinnamon, if desired.
Eat hot or cold. Keep refrigerated up to 3-4 days
NOTE:
You can toast the quinoa in 1/2 tbsp of butter for 1-2 min on medium low heat before adding your liquid. This adds another depth of flavor.
Macros (approximate) per serving:
Calories: 235kcal | Protein: 13.5g | Carbs: 27g |Sugar: 10g | Fiber: 4.5g | Fat: 7.5g
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