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Cottage Cheese Baked Oats

Closeup to view of cottage cheese baked oatmeal with raspberries and pecans in a ramekin.
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This high protein Cottage Cheese Baked Oats recipe is easy to make and tastes like soft and tender cake! Packed with protein,  fiber and healthy fats, this healthy breakfast is guaranteed to start off your morning right!

Ingredients

Scale
  • Cooking Oil Spray, to grease the ramekin
  • ½ cup / 40 grams blended Old Fashioned Rolled Oats (note 1)
  • ≈ ¼ cup / 25 grams Snickerdoodle Protein Powder (I used PEScience Select Protein, a whey-casein blend – note 2)
  • ¼ TSP ground Cinnamon
  • ¼ TSP Apple Pie Spice (or use more ground cinnamon)
  • ½ TSP / 2 grams Baking Powder
  • ≈ ¼ cup / 50 grams Low Fat Cottage Cheese
  • 2 TBLS + 2 TSP / 40 grams Liquid Egg Whites (from a carton, or use 1 whole egg)
  • ¼ cup / 60ml Unsweetened Almond Milk (or any plant-based or regular milk)
  • ½ TBSP / 6 grams Brown Sugar Replacement, to taste (I used Swerve Brown Sugar – note 3)
  • ≈ ⅓ cup / 36 grams fresh Raspberries (or use frozen)
  • 4-5 pieces / 8 grams unsalted raw Pecans – chopped
  • To Serve: ½ TBSP / 10 grams Pecan Butter (or other nut butter of choice)

Instructions

  1. Prep: Preheat oven to 180°C / 350°F / Gas Mark 4. Spray a 12 or 14-ounce (12cm) ramekin, oven-safe bowl or small baking dish with cooking oil spray. Use a pastry brush or your fingers to coat the inside.
  2. Combine the dry ingredients: Mix together the blended oats, snickerdoodle protein powder, ground cinnamon, apple pie spice and baking powder in a medium bowl until combined well.
  3. Add the wet ingredients: Add the cottage cheese, liquid egg whites, unsweetened almond milk, and brown sugar replacement. Mix well until everything is combined well. The batter will be slightly thick.
  4. Add the mix-ins: Add most of the raspberries (reserve a few pieces for the topping). Gently mix to combine.
  5. Assemble: Pour the batter into the prepared ramekin and top with the reserved raspberries and pecans.
  6. Bake: Bake on the 2nd rack from the top of the oven (note 4) for 25-27 minutes or until risen and a toothpick inserted into the center comes out clean. Transfer to a cooling rack and allow to cool for 5-10 minutes.
  7. Serve: Drizzle the pecan butter on top and enjoy warm!

Equipment

Notes

  1. Blended Old Fashioned Rolled Oats. Feel free to use homemade or store-bought oat flour. If you don’t have any on hand, blend old fashioned rolled oats in a mini blender until a smooth flour like consistency is achieved. Then proceed with the rest of the recipe. Use gluten-free certified oats if needed. Blended quick cooking oats will work too.
  2. Snickerdoodle Protein Powder. I used PEScience Select Protein, a whey-casein protein blend that has a brown sugar and cinnamon flavor. Feel free to use a vanilla protein powder and add more cinnamon instead. Use any type of whey based, casein or plant-based protein powder. Note that plant-based protein/vegan powders tend to absorb more liquid than whey-based ones and I recommend adding 2 tablespoons more milk if using one. Note that plant-based and whey-casein protein powders work best for baked oats as pure whey protein powders can result in a dryer texture if baked for too long. If using an unflavored protein powder, add ½ TSP ground cinnamon, ¼ TSP vanilla extract, and additional brown sugar replacement to taste.
  3. Brown Sugar Replacement. I used Swerve Brown Sugar which is a sugar-free and calorie-free sweetener made from erythritol and allulose. Alternatively, use any other type of sugar-free granulated sweetener made from monkfruit, stevia, allulose, etc. You could also use regular granulated brown sugar, white sugar, coconut sugar or ½ to 1 tablespoon of a natural liquid sweetener like honey, maple syrup, date syrup or agave syrup.
  4. Baking time and oven placement tips.
    • Small sized ovens: Bake on the center rack for 25-27 minutes for a cake-like texture.
    • Medium or large sized ovens: Bake on the 2nd rack from the top for 25-27 minutes. This ensures that the center of the baked oats will be fully cooked and cake-like within 25-30 minutes. Do not bake for longer than 30 minutes as it could lead to a dryer texture.
  5. Meal prep option: Multiply the amounts for the recipe ingredients by the number of servings you would like to make. You can click on the ‘2x’ or ‘3x’ button at the top of the recipe card to display the ingredient amounts for 2 or 3 servings respectively. Mix all the dry ingredients in a large bowl, then stir in the wet ingredients. Fold in the mix-ins and pour into multiple ramekins, oven safe bowls or baking dishes. Add the toppings and bake as indicated. Note that you might need to adjust the baking time if you are making several servings. Once completely cool, wrap tightly in a sheet of aluminum foil or cling wrap or unmold the baked oats from the ramekins and transfer to a sealed airtight container. Store in the fridge. Although cottage cheese baked oats tastes best when warm, you can enjoy them at room temperature if desired. Let the baked oats sit on the counter for 20-30 minutes before eating to allow the temperature to come up.
  6. Storing and reheating. Store in the fridge for 3-4 days. Reheat on high in the microwave for 1 minute or so until warm throughout. Drizzle the pecan butter on top after reheating. 
  7. Nutritional information provided is approximate and will vary with ingredient substitutes and product brands you use.
  8. See the ‘Variations’ section above in the post if you would like to customize these baked oats.

Nutrition

Find it online: https://thatspicychick.com/cottage-cheese-baked-oats/