By This is the kind of breakfast that makes mornings easier. It’s warm, filling, and tastes like a cozy treat, but it’s packed with protein to keep you satisfied. Cottage cheese blends right into the oats, adding creaminess without a strong flavor.
You can make it on Sunday and reheat slices all week. Top it with fruit, nut butter, or a drizzle of maple syrup and you’re set.
High-Protein Cottage Cheese Baked Oatmeal - A Comforting, Make-Ahead Breakfast
Ingredients
Method
- Preheat and prep the pan. Heat your oven to 350°F (175°C). Lightly grease an 8x8-inch baking dish with cooking spray or butter.
- Blend the wet ingredients. In a blender, combine 1 cup cottage cheese, 2 large eggs, 1 cup milk, 1/3–1/2 cup maple syrup (to taste), and 2 teaspoons vanilla. Blend until smooth. This keeps the texture creamy without cottage cheese curds.
- Mix the dry ingredients. In a large bowl, stir together 2 cups rolled oats, 1 1/2 teaspoons baking powder, 1–2 teaspoons cinnamon, and 1/4 teaspoon salt. If using chia or flax, add 1–2 tablespoons now.
- Combine wet and dry. Pour the blended mixture over the oats. Stir until everything is evenly coated. Fold in 1–1 1/2 cups of add-ins like berries, nuts, or chocolate chips if you want.
- Rest briefly. Let the mixture sit for 5 minutes so the oats hydrate. This helps with a custardy, sliceable texture.
- Bake. Transfer to the prepared dish and smooth the top. Bake for 30–38 minutes, until the center is set and the edges are lightly golden. A toothpick should come out mostly clean.
- Cool and slice. Let it cool for at least 10–15 minutes before slicing. It firms up as it cools, making clean squares.
- Serve. Enjoy warm with a spoon of Greek yogurt, a drizzle of nut butter, or fresh fruit. For extra sweetness, add a little maple syrup on top.
What Makes This Special
This baked oatmeal feels like a cross between a soft oat bar and a bread pudding. The secret is cottage cheese, which adds high-quality protein and a rich texture—no banana mushiness or dry crumbles here.
It’s also customizable: change the sweetener, swap the milk, add spices, or fold in berries or chocolate chips. Best of all, it’s meal-prep friendly. Bake once, enjoy all week with quick reheats.If you love make-ahead breakfasts, our High-Protein Cottage Cheese Frittata is another great option.
It’s a smart breakfast that doesn’t feel “healthy” in a boring way.
Shopping List
- Old-fashioned rolled oats (not quick or steel-cut)
- Cottage cheese (2% or 4% works best)
- Eggs
- Milk (dairy or unsweetened non-dairy)
- Maple syrup or honey (or a granulated sweetener)
- Vanilla extract
- Baking powder
- Ground cinnamon and a pinch of salt
- Optional add-ins: blueberries, diced apples, sliced bananas, chopped nuts, chocolate chips, chia seeds, or flaxseed
- Optional toppings: Greek yogurt, nut butter, fresh fruit, maple syrup
- Cooking spray or butter for the pan
How to Make It
- Preheat and prep the pan. Heat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish with cooking spray or butter.
- Blend the wet ingredients. In a blender, combine 1 cup cottage cheese, 2 large eggs, 1 cup milk, 1/3–1/2 cup maple syrup (to taste), and 2 teaspoons vanilla. Blend until smooth.This keeps the texture creamy without cottage cheese curds.
- Mix the dry ingredients. In a large bowl, stir together 2 cups rolled oats, 1 1/2 teaspoons baking powder, 1–2 teaspoons cinnamon, and 1/4 teaspoon salt. If using chia or flax, add 1–2 tablespoons now.
- Combine wet and dry. Pour the blended mixture over the oats. Stir until everything is evenly coated.Fold in 1–1 1/2 cups of add-ins like berries, nuts, or chocolate chips if you want.
- Rest briefly. Let the mixture sit for 5 minutes so the oats hydrate. This helps with a custardy, sliceable texture.
- Bake. Transfer to the prepared dish and smooth the top. Bake for 30–38 minutes, until the center is set and the edges are lightly golden.A toothpick should come out mostly clean.
- Cool and slice. Let it cool for at least 10–15 minutes before slicing. It firms up as it cools, making clean squares.
- Serve. Enjoy warm with a spoon of Greek yogurt, a drizzle of nut butter, or fresh fruit. For extra sweetness, add a little maple syrup on top.
Keeping It Fresh
This baked oatmeal stores well.
Let it fully cool, then cover the dish or transfer slices to an airtight container. Refrigerate for up to 5 days. For longer storage, freeze individual squares wrapped tightly for up to 2 months. Reheat in the microwave for 30–60 seconds, or warm in a 300°F (150°C) oven for 8–10 minutes. If it seems dry after reheating, add a splash of milk or a dollop of yogurt.
Benefits of This Recipe
- High protein: Cottage cheese and eggs boost satiety.For a quicker no-bake option, try this Creamy High-Protein Cottage Cheese Chia Pudding.With Greek yogurt or nut butter on top, you get an even stronger protein punch.
- Balanced energy: Oats offer fiber and complex carbs, which help keep blood sugar steadier than sugary cereals.
- Make-ahead convenience: Bake once, reheat all week. Perfect for busy mornings or snacks.
- Budget-friendly and flexible: Most ingredients are pantry staples, and you can use whatever fruit or nuts you have.
- Kid-friendly texture: Smooth and custardy, not crumbly or dry.
Common Mistakes to Avoid
- Using quick oats or steel-cut oats: Quick oats can get mushy; steel-cut won’t soften enough. Stick with old-fashioned rolled oats.
- Skipping the blend: If the texture of cottage cheese bothers you, blending the wet mix makes it creamy and uniform.
- Overbaking: This dries out the oats.Pull it when the center just sets and the edges are lightly golden.
- Forgetting the salt: A pinch brings out sweetness and flavor. Don’t skip it.
- Loading in too many wet add-ins: Lots of berries or juicy fruit can make it soggy. Cap fruit at about 1–1 1/2 cups.
Recipe Variations
- Blueberry Lemon: Add 1 cup blueberries and 1 tablespoon lemon zest.Swap half the vanilla for 1 teaspoon lemon juice.Or try our Blueberry Cottage Cheese Breakfast Bake for another berry-packed option.
- Apple Cinnamon Walnut: Fold in 1 cup small-diced apple and 1/2 cup chopped walnuts. Add an extra 1/2 teaspoon cinnamon.
- Chocolate Peanut Butter: Stir in 1/4 cup cocoa powder and 1/2 cup chocolate chips, and swirl 2–3 tablespoons peanut butter on top before baking.
- Banana Bread: Mash 1 ripe banana into the wet ingredients and reduce the maple syrup slightly. Add 1/2 teaspoon nutmeg.
- Vegan-Friendly Twist: Use plant milk, replace eggs with 2 tablespoons ground flax mixed with 5 tablespoons water, and use a dairy-free cottage “cheese” or silken tofu blended with a pinch of salt and lemon.
- Extra-Protein Boost: Add 1–2 scoops vanilla or unflavored protein powder and increase the milk a little if the batter seems too thick.
FAQ
Can I make this without a blender?
Yes.
Whisk the eggs well, then mash the cottage cheese with a fork or whisk until mostly smooth. The texture will be a bit more rustic, but it still bakes up creamy.
What kind of cottage cheese works best?
Use 2% or 4% for the best texture and richness. Fat-free works, but it can taste a little chalky and less tender.
Can I use quick oats?
You can, but expect a softer, more cake-like texture that can lean mushy.
If using quick oats, reduce the milk slightly and check early for doneness.
How do I sweeten without sugar?
Use a zero-calorie sweetener you like, or rely on ripe mashed banana or applesauce. If using banana or applesauce, reduce the milk a bit to keep the texture set.
How do I know it’s done?
The center should be set, not jiggly, and a toothpick should come out mostly clean. The edges will be lightly golden, and the top may crack slightly.
Can I double the recipe?
Yes.
Bake in a 9×13-inch pan and extend the bake time by 8–12 minutes, watching for the same doneness cues.
Is it good cold?
Absolutely. It’s great chilled as a grab-and-go snack. Add yogurt or fruit for a quick mini-meal.
What if it turns out dry?
You likely overbaked or used too little liquid.
Next time, pull it a few minutes earlier or add a splash more milk to the batter. For now, fix it with yogurt, warm milk, or a drizzle of nut butter.
Wrapping Up
High-Protein Cottage Cheese Baked Oatmeal gives you the best of both worlds: comfort and nourishment. It’s adaptable, affordable, and easy to prep ahead.
Keep a pan in the fridge, cut a square in the morning, and add your favorite toppings. Breakfast is done, and you’ll feel satisfied for hours.
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