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Hey there, friends!
Are you in the mood for something warm and comforting? I’ve got a delicious treat for you today!
Let me introduce you to my cottage cheese oatmeal bake.
It’s packed with protein and perfect for breakfast or a sweet snack.
Plus, it’s super easy to whip up.
Trust me, your kitchen is going to smell amazing! Let’s dive in!
| Preparation Time | 15-20 minutes |
| Cooking Time | 25-27 minutes |
| Total Time | 45-50 minutes |
| Level of Difficulty | Easy |
Ingredients
- 1/2 cup (40 grams) blended old-fashioned oats
- 1/4 cup (approximately 25 grams) snickerdoodle flavored protein powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon apple pie spice
- 1/2 teaspoon (2 grams) baking powder
- 1/4 cup (around 50 grams) low-fat cottage cheese
- 2 tablespoons + 2 teaspoons (40 grams) liquid egg whites
- 1/4 cup (60 ml) unsweetened almond milk
- 1/2 tablespoon (6 grams) brown sugar substitute
- 1/3 cup (about 36 grams) fresh raspberries
- 4-5 pieces (8 grams) raw unsalted pecans, chopped
- 1/2 tablespoon (10 grams) pecan butter (or nut butter of choice)
- Spray oil to grease the ramekin
Step 1: Preheat Oven and Prepare Baking Dish
Start by preheating your oven to 350°F (180°C).
Spray a 12 or 14-ounce ramekin, oven-safe bowl, or a small baking dish with cooking oil spray, ensuring the inside is well coated to prevent sticking.
Step 2: Mix Dry Ingredients
In a medium bowl, combine your dry ingredients: blended oats, snickerdoodle protein powder, ground cinnamon, apple pie spice, and baking powder.
Stir until all the dry components are well mixed and uniform.
Step 3: Add Wet Ingredients
To the bowl of dry ingredients, add the cottage cheese, liquid egg whites, unsweetened almond milk, and brown sugar replacement.
Mix well until everything is fully combined and the batter is slightly thick.
Step 4: Incorporate Raspberries
Gently fold in most of the raspberries into the batter, reserving a few for the topping.
Be careful not to crush the raspberries too much to keep some whole for texture.
Step 5: Prepare for Baking
Pour the batter into the prepared ramekin.
Top it with the reserved raspberries and chopped pecans.
Ensure the toppings are evenly distributed for a consistent bake.
Step 6: Bake and Cool
Place the ramekin on the 2nd rack from the top in the oven.
Bake for 25-27 minutes, or until it has risen and a toothpick inserted into the center comes out clean.
Once baked, allow it to cool for 5-10 minutes on a cooling rack.
Step 7: Add Final Touches and Serve
Once slightly cooled, drizzle pecan butter on top for added flavor and richness.
Enjoy your warm, protein-packed, and delicious baked treat!
