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Raspberry Cottage Cheese Baked Oatmeal Recipe

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4.4 from 88 reviews

  • Author: Amina
  • Total Time: 1 hour
  • Yield: 6 servings
  • Diet: Low Fat

Description

This Raspberry Cottage Cheese Baked Oatmeal is a wholesome, protein-packed breakfast that’s creamy, fruity, and naturally sweetened. Rolled oats are combined with cottage cheese and swirled with raspberry jam to create a comforting, baked dish that’s perfect for a nutritious start to your day or a hearty snack. It’s easy to prepare and delivers a delicious balance of textures and flavors.

Ingredients

Dry Ingredients

  • 2 cups rolled oats
  • 1 Tablespoon ground flaxseed
  • 1 teaspoon baking powder
  • ½ teaspoon cinnamon
  • ½ teaspoon salt

Wet Ingredients

  • 1 cup full-fat cottage cheese
  • ¼ cup maple syrup
  • 1 ¼ cups unsweetened almond milk (or milk of choice)
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen raspberries

Cottage Cheese Swirl

  • ½ cup full-fat cottage cheese
  • 1 Tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • ¼ cup raspberry jam (warmed slightly for easier swirling)

Instructions

  1. Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C) and grease an 8×8-inch baking dish to prevent sticking.
  2. Combine Dry Ingredients: In a large bowl or directly in the baking dish, mix together the rolled oats, ground flaxseed, baking powder, cinnamon, and salt until evenly distributed.
  3. Blend Wet Ingredients: In a blender, combine 1 cup full-fat cottage cheese, ¼ cup maple syrup, almond milk, and 1 teaspoon vanilla extract. Blend until the mixture is smooth and creamy.
  4. Mix Wet and Dry Ingredients: Pour the blended wet ingredients into the bowl with the dry ingredients. Stir gently to combine everything thoroughly. Then fold in the raspberries carefully to avoid breaking them.
  5. Transfer to Baking Dish: Pour the oat mixture into the prepared baking dish and smooth the top evenly with a spatula.
  6. Prepare Cottage Cheese Swirl: Using a small blender or food processor, blend ½ cup full-fat cottage cheese, 1 tablespoon maple syrup, and 1 teaspoon vanilla extract until smooth.
  7. Add Jam Swirl: Warm the raspberry jam slightly (15-20 seconds in the microwave) to loosen it. Dollop spoonfuls of the cottage cheese mixture and the warmed raspberry jam over the top of the oatmeal. Use a knife or toothpick to gently swirl the mixtures into the surface for a marbled effect.
  8. Bake: Bake in the preheated oven for 40-50 minutes or until the top is set and lightly golden. The center should be cooked through but still moist.
  9. Cool and Serve: Allow the baked oatmeal to cool for 5-10 minutes before slicing. Serve warm with extra maple syrup, yogurt, or a splash of milk if desired for added creaminess and sweetness.

Notes

  • You can substitute almond milk with any milk of your choice, including dairy or other plant-based options.
  • Fresh or frozen raspberries can be used interchangeably; if using frozen, no need to thaw before mixing.
  • To make this recipe vegan, replace cottage cheese with a plant-based yogurt or tofu blend, and use maple syrup as a sweetener.
  • Make sure not to overmix the batter after adding raspberries to prevent them from breaking and coloring the entire mixture.
  • Letting the baked oatmeal cool slightly helps it set and makes slicing easier.
  • Store leftovers covered in the refrigerator for up to 4 days; reheat before serving.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/raspberry-cottage-cheese-baked-oatmeal-recipe/