To make granola, preheat oven to 300 F.

Place coconut oil in microwave-safe bowl, then microwave for 30 seconds, or until melted. Stir in 1/4 cup maple syrup and peanut butter. Stir in egg whites.

In large mixing bowl, combine oats, protein powder, 1/2 tsp cinnamon, and salt. Add peanut-butter mixture and stir until everything is moist.

Spread mixture on rimmed baking sheet and bake for 30 minutes, stirring once halfway, or until granola is dry and a few shades darker. Remove from oven and let cool completely on baking sheet to crisp up further. Break into 1/2 inch chunks.

Add cottage cheese, cooked sweet potato, remaining 1 Tbsp maple syrup, vanilla, ginger, and remaining 1/2 tsp cinnamon to food processor or blender container. Pulse, then blend until smooth.

Divide whipped cottage-cheese mixture among serving bowls and top with granola and blueberries.