Description
This Cinnamon Cottage Cheese Oatmeal Bake is a cozy, high-protein breakfast that’s creamy, cinnamon-forward, and surprisingly filling. Blended cottage cheese melts right into the oats, creating a soft, custardy texture without any cottage cheese taste. It’s warm, comforting, and perfect for slow mornings or busy weekdays alike.
Ingredients
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2 cups rolled oats
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1 cup cottage cheese (2% or 4%, small curd)
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2 large eggs
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1 cup milk (dairy or unsweetened almond milk)
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⅓ cup maple syrup (or honey)
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2 teaspoons ground cinnamon
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1 teaspoon vanilla extract
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1 teaspoon baking powder
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¼ teaspoon salt
Optional
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Greek yogurt cinnamon drizzle (for serving)
Instructions
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Preheat oven to 180°C / 350°F and lightly grease an 8×8-inch baking dish.
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Add cottage cheese, eggs, milk, maple syrup, and vanilla to a blender. Blend until completely smooth.
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In a large bowl, combine rolled oats, cinnamon, baking powder, and salt.
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Pour the blended mixture over the dry ingredients and stir until just combined.
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Transfer the batter to the prepared baking dish and spread evenly.
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Bake for 35–40 minutes, until the center is set and the edges are lightly golden.
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Let rest for 5–10 minutes before slicing and serving.
Notes
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Blending the cottage cheese is key for a creamy texture and no curd appearance.
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Rolled oats give the best balance of structure and softness.
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Avoid overbaking — the center should be just set, not firm.
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Sweetness can be adjusted easily without affecting texture.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220 kcal
- Sugar: 9 g
- Sodium: 230 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 55 mg