Whipped Cottage Cheese Breakfast Bowls with Peanut Granola - alive magazine

Ingredients

• 1 1/2 cups (350 mL) rolled oats
• 3/4 cup (180 mL) unsalted shelled peanuts
• 1/4 cup (60 mL) dried coconut flakes
• 2 Tbsp (30 mL) brown sugar or coconut sugar
• 1 tsp (5 mL) cinnamon, divided
• 1/2 tsp (2 mL) ginger powder
• 1/4 tsp (1 mL) salt
• 3 Tbsp (45 mL) melted coconut oil or mild-flavoured oil such as grapeseed
• 2 Tbsp (30 mL) maple syrup, date syrup, or brown rice syrup
• 3 tsp (15 mL) vanilla, divided
• 1/2 cup (125 mL) raisins
• 2 cups (500 g container) cottage cheese
• 1 tsp (5 mL) orange zest