Description
A delightful High Protein Pumpkin Cottage Cheese Bake that combines pumpkin and cottage cheese, perfect for breakfast, snacks, or dessert.
Ingredients
Scale
- 2 cups cottage cheese (preferably low-fat)
- 1 cup pumpkin puree (canned or homemade)
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 cup maple syrup (adjust to taste)
- 1 cup rolled oats
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the cottage cheese, pumpkin puree, eggs, vanilla extract, and maple syrup. Whisk until smooth.
- In a separate bowl, mix the rolled oats, baking powder, ground cinnamon, ground nutmeg, and salt. Stir into the wet mixture until just combined.
- Transfer the batter into a prepared baking dish, spreading it evenly.
- Bake for 30-35 minutes, or until the top is golden brown and a toothpick comes out clean.
- Let it cool for about 10 minutes, cut into squares, and serve warm.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat in the microwave for 1-2 minutes.
- Can be frozen for up to 3 months if cut into portions and wrapped tightly.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 180
- Sugar: 6g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 70mg
Keywords: pumpkin, cottage cheese, high protein, bake, healthy dessert