No part of me can believe it, but this time tomorrow is Poe’s last day of PK3. These last 76 days have been spent learning from home and through virtual meetings with his friends and teachers, but his classroom energy and values have been cornerstone in us maintaining routine and connection. PK3 was everything I hoped it would be for Poe. His classroom was warm, bright and safe. He was encouraged and doted over. And he was given the space to explore and grow in independence and community. Having that cut short has been challenging for all of us. Poe misses his friends; I miss those sweet moments watching him in classroom. Fresh, but confident. Andrew continues to remind me PK3 is just Poe’s beginning and we are slowly allowing ourselves to get excited for summer and for PK4 this upcoming fall. We have a few smaller adventures planned, but for now, think we’ll be spending most of our summer closer to home.

As we gear up for sunshine, Poe’s learning to ride his pedal bike, Indie’s been loving our water table, and Andrew and I have started reintroducing some warmer weather favorites like grilled fish tacos, heirloom salads, cold smoothies, and overnight oats. Simple recipes that wholly celebrate summer flavors, but with minimal effort. So we can spend more time living in summer! One of our recent favorites has been Three Ingredient Protein Porridge, a three ingredient recipe that takes less than three minutes to make. We use oats, milk, and Hood Cottage Cheese with Blueberries, give the bowl one quick stir,  then count down the moments until breakfast!

For this Three Ingredient Protein Porridge, I used Hood Cottage Cheese with Blueberries, one of our favorites from Hood’s line of sweet classics. You could also stir in their Cottage Cheese with Honey and Pear, Strawberry, or Pineapple and it’d be just as delicious! The cottage cheese is thick, creamy and blueberry forward, lending itself perfectly to an effortless overnight oat. Cottage cheese has been a favorite for as long as I can remember. My mom would keep quarts in our fridge for big breakfast bowls with granola and fresh peaches.  It’s mild and versatile, rich and milky and boasts around 20g of protein per cup. For those newer to cottage cheese, it can be stirred right into overnight oats or a warmed porridge, blended it into your favorite smoothie, served on toast with everything bagel sprinkle, or eaten by the spoonful. Anywhere you want some extra creamy! Andrew, Poe, Indie and I have been loving Three Ingredient Protein Porridge topped with fresh blueberries, coconut flakes and a heaping drizzle of nut butter. Here’s how to make it. 



2 cups Hood Cottage Cheese with Blueberry
1 ½ cups quick rolled oats
1 cup unsweetened milk of choice


In a large tupperware, mix all ingredients until well combined. Cover and refrigerate for a minimum of 2 hours, until oats are soft and mixture is thick and creamy. Serve chilled!


This Three Ingredient Protein Porridge can be stored refrigerated in an airtight tupperware for up to one week. It is delicious on its own or with toppings. We love adding fresh blueberries, chopped nuts and seeds, drizzled nut butter, and coconut flakes.

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