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Pumpkin Cottage Cheese Bake

Pumpkin Cottage Cheese Bake: A Wholesome Fall Delight

Discover the nourishing Pumpkin Cottage Cheese Bake, a protein-packed autumn treat perfect for breakfast or snacks.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 cups Cottage Cheese low-fat if desired
  • 3 large Eggs or flax eggs for vegan option
  • 1 cup Pumpkin Puree ensure it’s pure pumpkin
For the Texture
  • 1 cup Rolled Oats or Almond Flour rolled oats for hearty texture, almond flour for gluten-free
For Sweetness
  • 1/2 cup Maple Syrup or brown sugar, stevia for lower calories
For Flavor
  • 2 teaspoons Pumpkin Pie Spice
  • 1 teaspoon Vanilla Extract optional
For the Rise
  • 1 teaspoon Baking Powder

Equipment

  • Oven
  • Mixing Bowl
  • Baking dish
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and lightly grease a 9x9-inch baking dish.
  2. In a large mixing bowl, combine cottage cheese, eggs, pumpkin puree, maple syrup, and vanilla extract. Whisk until smooth.
  3. Add rolled oats or almond flour, pumpkin pie spice, and baking powder to the wet mixture. Stir gently to combine.
  4. Pour the mixture into the greased baking dish and smooth the top with a spatula.
  5. Bake for 40-45 minutes until the center is set and a toothpick comes out clean.
  6. Let cool in the pan for 10-15 minutes before slicing into squares.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 24gProtein: 14gFat: 4.5gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 70mgSodium: 150mgPotassium: 350mgFiber: 3gSugar: 6gVitamin A: 100IUVitamin C: 6mgCalcium: 15mgIron: 8mg

Notes

For added texture, consider folding in chopped nuts or chocolate chips before baking. Store leftovers in an airtight container for up to 5 days.

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