Pumpkin Cottage Cheese Bake
A creamy, high-protein bake combining nutritious pumpkin and cottage cheese, making it a perfect meal or snack option.
Ingredients
Main Ingredients
- 1 cup cottage cheese
- 1 cup pure pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1/2 cup rolled oats
- 1/4 cup honey or maple syrup You can use agave syrup or any other sweetener of choice.
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 pinch salt
Optional Toppings
- nuts, seeds, or a dollop of yogurt Use your favorite toppings.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine cottage cheese, pumpkin puree, eggs, honey (or maple syrup), and vanilla extract. Whisk until smooth.
- In a separate bowl, mix rolled oats, cinnamon, nutmeg, and salt.
- Gradually fold the dry mixture into the wet mixture until just combined. Be careful not to overmix.
- Grease a baking dish with oil or cooking spray.
- Transfer the mixture into the baking dish, spreading it evenly.
Baking
- Bake for about 30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Allow to cool slightly before slicing. Enjoy warm.
Notes
The Pumpkin Cottage Cheese Bake can be stored in the refrigerator for up to 3-4 days. Reheat in the microwave for 20-30 seconds or in the oven at 350°F until warmed through.