High Protein Cottage Cheese Pumpkin Bake
A delightful bake that combines pumpkin and cottage cheese for a rich, creamy texture loaded with protein, ideal for a snack or light meal.
Ingredients
Base Ingredients
- 2 cups cottage cheese Use high-quality, creamy cottage cheese for best results.
- 1 cup pure pumpkin puree You can use fresh pumpkin puree if preferred.
- 3/4 cup rolled oats Substitute with quinoa for a gluten-free option if desired.
- 1/2 cup honey or maple syrup Adjust according to your sweetness preference.
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon cinnamon Adjust according to taste.
- 1/2 teaspoon nutmeg Can replace with other spices like ginger.
- 1/4 teaspoon salt
- 1/2 cup chopped nuts (optional) Use walnuts, pecans, or your choice.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a baking dish with cooking spray or oil.
- In a large mixing bowl, combine the cottage cheese, pumpkin puree, and sweetener of your choice. Mix until smooth.
- Add the eggs and vanilla extract to the mixture. Stir well until fully combined.
- In another bowl, mix the rolled oats, baking powder, spices, and salt together.
- Gradually, fold the dry ingredients into the wet ingredients, mixing until just combined. If you're including nuts, fold them in.
- Pour the mixture into the greased baking dish, spreading it evenly.
Baking
- Bake in the oven for 30-35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Once baked, let it cool for a few minutes before slicing.
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Notes
Serve warm with honey or maple syrup, or chilled with Greek yogurt. Store in the refrigerator for up to five days or freeze for up to three months.