Pumpkin Cottage Cheese Bake: Healthy, Easy & High-Protein Fall Treat Recipe
This Pumpkin Cottage Cheese Bake is a healthy, easy, and high-protein fall treat that’s perfect for breakfast or dessert. Combining creamy cottage cheese with aromatic pumpkin puree and warm pumpkin pie spices, this bake offers a nutritious and flavorful option that’s gluten-free and packed with protein. The use of rolled oats or almond flour adds texture and fiber, while maple syrup provides natural sweetness without overpowering the pumpkin flavor.
- Prep Time: 10 minutes
- Cook Time: 40-45 minutes
- Total Time: 50-55 minutes
- Yield: 9 servings (1 square each from 9x9-inch dish) 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Base Ingredients
- 2 cups (16 oz) cottage cheese
- 3 large eggs
- 1 cup pumpkin puree (not pumpkin pie filling)
Dry Ingredients
- ½ cup rolled oats or almond flour
- 2 tsp pumpkin pie spice
- 1 tsp baking powder
Sweetener and Flavorings
- ½ cup maple syrup or brown sugar
- 1 tsp vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×9-inch baking dish to prevent sticking and ensure easy cleanup.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the cottage cheese, eggs, pumpkin puree, maple syrup (or brown sugar), and vanilla extract until smooth and well combined.
- Add Dry Ingredients: Stir the rolled oats or almond flour, pumpkin pie spice, and baking powder into the wet mixture. Mix just until evenly incorporated to maintain the bake’s tender texture.
- Prepare for Baking: Pour the batter into the prepared baking dish and smooth the top with a spatula for even cooking and a neat appearance.
- Bake: Place the dish in the oven and bake for 40 to 45 minutes. The bake is done when the center is set and a toothpick inserted comes out clean.
- Cool and Serve: Remove the bake from the oven and allow it to cool completely before slicing. This helps it set further and makes slicing easier. Serve as a nutritious breakfast or a healthy dessert option.
Notes
- You can substitute rolled oats with almond flour for a gluten-free and lower-carb option.
- Ensure you use pure pumpkin puree, not pumpkin pie filling, which contains added spices and sugars.
- Maple syrup adds a natural sweetness, but you can also use brown sugar if preferred.
- Let the bake cool fully to enhance texture and ease of slicing.
- This recipe can be easily doubled to feed a larger group.
- Store leftovers in the refrigerator for up to 4 days and reheat gently before serving.
Keywords: pumpkin casserole, cottage cheese bake, high protein breakfast, healthy pumpkin recipe, gluten free breakfast, fall recipes
