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Top down view of cottage cheese oatmeal bake cut into squares in white rectangular pan.
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Cottage Cheese Baked Oatmeal (No Added Sugar)

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.
Course Breakfast, Snack
Cuisine gluten free, vegetarian
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6 servings
Calories 345kcal
Author Monika Dabrowski

Equipment

  • Immersion blender
  • 8/10.5" pan 20.5/26.5 cm

Ingredients

Dry mixture

  • 1¾ cups 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 blueberries fresh or frozen

Wet mixture

  • 2 overripe bananas medium/large
  • 15 dates pitted, chopped, see **Notes
  • 1 cup cottage cheese full fat
  • 4 tablespoons milk
  • 2 large eggs
  • 2 tablespoons oil any
  • 1 teaspoon vanilla extract

Topping

  • ½ cup slivered almonds
US Customary - Metric

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

Serving: 1serving | Calories: 345kcal | Carbohydrates: 52g | Protein: 14g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 57mg | Sodium: 272mg | Potassium: 591mg | Fiber: 8g | Sugar: 21g | Vitamin A: 169IU | Vitamin C: 8mg | Calcium: 113mg | Iron: 3mg