Ingredients
For the Vanilla Oats Layer
- ¾ cup (75g) old-fashioned rolled oats
- ¾ cup (180 ml) milk (dairy or almond)
- ¼ cup (60g) thick yogurt (Greek or coconut)
- 1–2 tbsp maple syrup to taste
- ½ tsp vanilla extract
- Pinch of salt
For the Chocolate Cottage Cheese Mousse
- 1 cup (240g) cottage cheese (2% or whole)
- 2 tbsp unsweetened cocoa powder
- 2–3 tbsp maple syrup sweetness to taste
- 1 tbsp nut butter optional, for richness
- 1–2 tbsp milk just enough to blend
- ½ tsp vanilla extract
- Pinch of salt
- ½ oz (15g) dark chocolate, melted and cooled 2 minutes (optional, for extra gloss and body)
For the Topping
- 1–2 tbsp pistachios chopped
- Dark chocolate shavings
- Fresh mint leaves
Instructions
- Mix the oats. In a bowl, stir together oats, milk, yogurt, maple syrup, vanilla, and a pinch of salt. The mixture will look a little runny at first, that’s normal. Divide between two jars or small glasses. Cover and chill at least 2 hours, or overnight, until the oats are thick and creamy.
- Blend the mousse. Add the cottage cheese to a high-speed blender and blend until completely smooth (it should look like Greek yogurt, no lumps). Add cocoa powder, maple syrup, nut butter (if using), vanilla, salt, and just enough milk to help it blend. Keep blending until silky.
- Add the chocolate. For extra gloss and a firmer mousse, pulse in the melted chocolate once the mixture is smooth. Taste and adjust sweetness if needed.
- Chill the mousse. Transfer to a bowl, cover, and refrigerate for 15–30 minutes. If you’d like sharper layers, let it chill for up to 1 hour so it firms up a little more.
- Assemble the jars. Gently spoon the mousse on top of the oat layer (don’t pour, or the layers will blend together). Smooth the top with the back of a spoon.
- Finish with toppings. Sprinkle on the pistachios, add a few chocolate shavings, and tuck in a little mint leaf. Grab a spoon and enjoy!
Notes
- Nut-Free: Skip the nut butter and swap pistachios for pumpkin seeds.
- Make Ahead: Prep oats and mousse up to 4 days in advance. For BEST results, keep mousse separate and spoon on just before serving.
- Storage: Store jars in the fridge up to 4 days. Unfortunately, no freezing, the texture changes once thawed.