Pumpkin Cottage Cheese Bake
A creamy, protein-packed pumpkin bake made with cottage cheese, pumpkin puree, oats (or almond flour), and maple syrup. Easy to prepare and versatile for breakfast, snacks, or a light dessert.
Equipment
- 9x9-inch baking dish
- Mixing bowl
- whisk
- Oven
Ingredients
- 2 cups (16 oz) cottage cheese
- 3 large eggs
- 1 cup pumpkin puree not pumpkin pie filling
- 1/2 cup rolled oats or almond flour
- 1/2 cup maple syrup or brown sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
Instructions
- Heat the oven to 350°F (175°C). Lightly grease a 9×9-inch baking pan and set aside.
- In a large bowl, combine the cottage cheese, eggs, pumpkin puree, maple syrup (or brown sugar), and vanilla. Whisk until the mixture is smooth and homogenous.
- Fold in the rolled oats or almond flour along with the pumpkin pie spice and baking powder until everything is evenly incorporated.
- Transfer the batter into the prepared baking dish, spreading it out and smoothing the surface with a spatula.
- Bake for about 40–45 minutes, or until the center is set and a toothpick inserted into the middle comes out clean.
- Allow the bake to cool completely before cutting into portions and serving.