This cottage cheese oatmeal bake is naturally sweetened with a mixture of bananas, blueberries and dates. It's high in protein and fibre, moist and fruity with a slightly chewy texture and a crunchy topping of slivered almonds.
This cottage cheese oatmeal is a delicious way to enjoy oats for breakfast and a fantastic alternative to classic oatmeal. It's made using a combination of cottage cheese and milk so it contains more protein than most oatmeal recipes, which are typically made only with milk. Adding cottage cheese also improved the texture as well as flavour of this oatmeal bake, which is moist but at the same time light, with a pleasant hint of acidity. But you won't taste the cottage cheese in it!
My cottage cheese baked oatmeal is naturally sweetened with bananas, blueberries and dates, without the need to add honey or maple syrup. It has a soft and slightly chewy texture and comes with a crunchy finish in the form of slivered almonds (not typically used in baked oatmeal but works really well).
The recipe takes minutes to put together and involves blending the 'wet' ingredients then simply adding the oats and blueberries and baking. Perfect for a weekend brunch!
Cottage cheese oatmeal bake ingredients and substitutions
- Cottage cheese: I recommend full-fat.
- Oats: It's important to use old-fashioned rolled oats (jumbo oats in the UK). Quick cook/porridge oats will result in a mushy texture. Use gluten free oats, if required.
- Oat bran: soaks up extra moisture and prevents the cottage cheese from curdling. You can use oat flour or almond flour, instead.
- Blueberries: use either fresh or frozen (I used frozen). Alternatively use raspberries or mixed berries.
- Bananas: use overripe bananas for maximum sweetness.
- Dates: use Deglet Nour or similar sized dates (not Medjool). Dates not only add sweetness, but also delicious caramel flavour, perfect with bananas (see banana date bread).
- Milk.
- Eggs.
- Oil: improves the texture. Use any.
- Baking powder and bicarbonate of soda: help to keep it light and prevent from becoming stodgy.
- Vanilla extract.
- Cinnamon.
- Slivered almonds: create a nice crunchy topping, but can be optional.
Step-by-step recipe instructions
1. Preheat the oven to 350F/180C/fan160/gas mark 4. Grease a 8/10.5" (20.5/26.5cm) pan (or similar) with about 2 teaspoons of butter (or use cooking spray) and set aside.
2. Prepare wet mixture: Combine the eggs, oil, cottage cheese, milk, bananas, dates and vanilla extract and blend until creamy and smooth. Set aside.
3. Prepare dry ingredients: Stir together the oats, oat bran, baking powder, bicarbonate of soda and cinnamon. Fold in the blueberries.
4. Assemble: Pour in the wet mixture and stir gently until fully incorporated. Do not overstir. Scatter the slivered almonds over the top.
5. Bake: Bake in the centre of the oven for 45 minutes. Remove from the oven, set aside for 5-10 minutes then serve.
Serving suggestions
This baked fruity oatmeal with cottage cheese is best served hot either on its own or with a dollop of yogurt (try flavoured), (more) cottage cheese, fresh berries or simply on its own. It's sweet enough so you won't need to add any maple syrup.
Can I prepare it the night before
Yes you can, although bear in mind that the oats will have softened and this will affect the texture of your dish. However, if you prefer to prepare the mixture the night before I recommend using fresh rather than frozen blueberries (the latter will thaw overnight and release moisture, which may also affect the texture).
TIP: If baking from chilled allow a little more time in the oven.
Storing and reheating
These cottage cheese oats can be served over 2-3 days. Although the topping won't be crunchy the next day the oatmeal will still taste delicious. Keep it covered and refrigerated. You'll be able to cut it into squares and reheat in the microwave. However, it also tastes delicious cold, perfect to enjoy as a satisfying snack.
Top tips
- Use either frozen or fresh blueberries (I used frozen).
- I recommend using overripe bananas for maximum sweetness and flavour.
- Use old-fashioned/jumbo oats, not instant/porridge oats.
- Leftover cottage cheese oatmeal bake can be refrigerated for up to 3 days.
- Freeze in an airtight container/freezer bag for up to 3 months.
More breakfast recipes with cottage cheese
- Creamy Cottage Cheese Scrambled Eggs
- Easy Cottage Cheese Banana Pancakes
- Cottage Cheese and Avocado Toast
More breakfast recipes with oats to try next
- Homemade Protein Granola Bars
- Healthy Chocolate Oatmeal Breakfast Cookies
- Creamy Lemon Poppy Seed Overnight Oats
See also these other easy, delicious breakfast/brunch recipes!
Recipe
Cottage Cheese Baked Oatmeal (No Added Sugar)
Equipment
- Immersion blender
- 8/10.5" pan 20.5/26.5 cm
Ingredients
Dry mixture
- 1¾ cups (183 g) old-fashioned rolled oats jumbo oats (UK), see *Notes
- 3 tablespoons oat bran or oat flour/almond flour
- ½ teaspoon bicarbonate of soda
- ½ teaspoon baking powder
- ⅔ teaspoon cinnamon
- 2 cups (250 g) blueberries fresh or frozen
Wet mixture
- 2 overripe bananas medium/large
- 15 dates pitted, chopped, see **Notes
- 1 cup (220 g) cottage cheese full fat
- 4 tablespoons milk
- 2 large eggs
- 2 tablespoons oil any
- 1 teaspoon vanilla extract
Topping
- ½ cup (60 g) slivered almonds
Instructions
- Preheat the oven to 350F/180C/fan160/gas mark 4. Grease a 8/10.5" (20.5/26.5cm) pan (or similar) with about 2 teaspoons of butter (or use cooking spray) and set aside.
- Prepare wet mixture: Combine the eggs, oil, cottage cheese, milk, bananas, dates and vanilla extract and blend until creamy and smooth. Set aside.
- Prepare dry ingredients: Stir together the oats, oat bran, baking powder, bicarbonate of soda and cinnamon. Fold in the blueberries.
- Assemble: Pour in the wet mixture and stir gently until fully incorporated. Do not overstir. Scatter the slivered almonds over the top.
- Bake: Bake in the centre of the oven for 45 minutes. Remove from the oven, set aside for 5-10 minutes then serve.
Notes
- Use either frozen or fresh blueberries (I used frozen).
- I recommend using overripe bananas for maximum sweetness and flavour.
- Use old-fashioned/jumbo oats, not instant/porridge oats.
- Leftovers can be refrigerated for up to 3 days.
- Freeze in an airtight container/freezer bag for up to 3 months.
- *Although most sources state that 1 cup of oats weighs approx. 85 grams this is only true for instant/porridge oats, not old fashioned (jumbo) oats, which weigh about 103 grams per cup.
- **Use Deglet Nour or similar sized dates (not Medjool).
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Keep in touch!
If you make this easy cottage cheese oatmeal with banana and blueberries I'd love to know how it turned out for you. Let me know in the comments below, thanks!
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Paola B says
Absolutely delicious and super healthy!
Monika says
Thank you! Glad you liked it.