Description
My take on baked oatmeal uses cottage cheese for a protein boost! A simple gluten free way to prep higher protein breakfasts for the week. Add fruit or nuts when baking or top with maple syrup, cream, or Greek yogurt to change up the flavor!
Ingredients
Units
Scale
- 1 16-oz container cottage cheese (about 2 cups)
- 1 1/2 cups milk or non-dairy milk
- 4 eggs
- 1/4 cup maple syrup
- 1 teaspoon baking soda
- 1 1/2 teaspoons vanilla
- 1 1/2 teaspoons cinnamon
- 3/4 teaspoon kosher salt
- 3 cups gluten free rolled oats
- 6 tablespoons chia seeds
Instructions
- Prep equipment. Preheat the oven to 350 degrees. Grease an 8x8 baking dish and set aside.
- Blend wet ingredients. Add the cottage cheese, eggs, maple syrup, baking soda, vanilla, cinnamon, and salt to a blender and blend on high for about 1 minute, until smooth.
- Mix with oats. Add the oats and chia seeds to a large mixing bowl and stir to combine. Pour the cottage cheese mixture into the oat mixture and stir with a spatula until no dry oats remain.
- Bake and serve. Pour into the prepared baking dish and spread evenly with a spatula. Bake for 40-50 minutes or until the oats are set and no longer jiggle in the middle when nudged. If the top is browning too fast, cover with aluminum foil. Let cool slightly before cutting into even squares. Serve warm with fruit, toasted nuts, maple syrup, honey, Greek yogurt or cream. Keep leftovers in a sealed container in the fridge for up to a week.
Notes
- Add more protein with up to 3 scoops of protein powder. Blend with the rest of the wet ingredients in Step 2.
- Make sure you use rolled oats and not quick oats for this recipe. Quick oats will end up overcooked and mushy, whereas rolled oats will retain some of their oatmeal texture!