I make a batch of these Cinnamon Apple Cottage Cheese Bites almost every Sunday. They’re tiny, tender muffins loaded with cottage cheese, oats and warm cinnamon — the kind of snack that bridges breakfast and dessert. People bake them when they want a protein-forward, grab-and-go bite for kids’ lunchboxes, post-workout fuel, or a quick coffee companion. If you enjoy simple cottage-cheese breakfasts, try this easy idea for a change of pace: 5-minute cottage cheese breakfast.
Why you’ll love this dish
These bites are small but mighty: each one packs protein from cottage cheese and an oat-based structure that keeps them moist without heavy flour. They bake in a mini muffin tin, so they cook quickly and portion control is effortless. They’re great for busy mornings, healthy snacks, or for feeding picky eaters who like sweet, apple-flavored treats. Because they’re flour-free (no all-purpose flour needed), they’re naturally lower in refined carbs and easy to batch-make for the week.
Step-by-step overview
A quick roadmap before you start:
- Preheat the oven and prepare a mini muffin pan.
- Mix cottage cheese with oats, apple (or applesauce), egg, cinnamon, baking powder, sweetener (optional), and salt.
- Let the batter rest so the oats soften.
- Spoon into the tray and bake 18–20 minutes until set.
- Cool slightly, then move to a rack; serve warm or chill for later.
What you’ll need
- 1 cup cottage cheese (use small- or medium-curd for texture; see notes below)
- 1 cup rolled oats
- 1/2 cup applesauce or 1 small grated apple (applesauce makes it uniformly moist; grated apple adds texture)
- 1 large egg
- 1/2 tsp ground cinnamon
- 1 tbsp honey or maple syrup (optional — add if you want more sweetness)
- 1/2 tsp baking powder
- Pinch of salt
Substitutions/notes: Greek yogurt can replace cottage cheese for a smoother crumb but reduces curd texture. Use quick oats in a pinch but reduce the rest time slightly. For a dairy-free version, try a thick dairy-free yogurt and a flax “egg” (not a direct 1:1 swap; baking results will be denser).
Step-by-step instructions
- Preheat your oven to 350°F (175°C). Grease a mini muffin pan or line it with mini muffin liners.
- In a mixing bowl, combine the cottage cheese, rolled oats, applesauce or grated apple, egg, cinnamon, honey or maple syrup (if using), baking powder, and a pinch of salt. Stir until well combined.
- Let the batter sit for 5 minutes so the oats absorb some moisture.
- Scoop the mixture evenly into the mini muffin pan, filling each cup almost to the top.
- Bake for 18–20 minutes, or until the bites are set and lightly golden on top.
- Cool the bites in the pan for a few minutes, then transfer them to a wire rack to cool completely.
- Enjoy warm, or store in the fridge for up to 4 days.
Serving suggestions
These bites are flexible:
- Serve warm with a smear of nut butter or Greek yogurt and a sprinkle of extra cinnamon.
- Pack them in a lunchbox with fresh fruit and a small thermos of milk for kids.
- Add them to a brunch spread alongside scrambled eggs and fruit salad.
- For a savory contrast, top with a thin slice of sharp cheddar while still warm.
If you want pointers on picking a budget-friendly cottage cheese that still tastes good in recipes, check out this guide on buying cottage cheese at the grocery store: Aldi cottage cheese.
Storage and reheating tips
- Refrigerator: Cool completely, then store in an airtight container for up to 4 days.
- Freezing: Arrange bites on a sheet to freeze until firm, then transfer to a freezer bag for up to 2 months. Thaw in the fridge overnight.
- Reheating: Warm individual bites for 10–20 seconds in the microwave or 5–7 minutes in a 325°F (160°C) oven until heated through. Avoid overheating — that dries them out.
- Food safety: Because the recipe contains egg and dairy, keep them chilled if you won’t eat them within two hours. Reheat to steaming hot before serving if previously refrigerated.
Pro chef tips
- For a smoother interior: Pulse the cottage cheese briefly in a blender before mixing if you don’t like curds.
- Don’t overfill the mini cups; they shouldn’t dome much. Fill nearly to the top for just the right height.
- If using a grated apple, squeeze out excess liquid only if the apple is very juicy — that preserves flavor and structure.
- Test one bite for doneness: the center should be set but still tender. A toothpick inserted should come out mostly clean with a few moist crumbs.
- Line the tin for easy removal, or use a nonstick spray plus a small offset spatula to coax them out.
Flavor swaps
- Maple-pecan: Swap honey for maple syrup and fold in 2 tbsp chopped pecans.
- Apple-cinnamon streusel: Top before baking with a tiny mix of oats, butter, brown sugar, and cinnamon for a crumble topping.
- Berry twist: Replace apple with 1/4 cup mashed raspberries or blueberries (reduce oats slightly if the fruit is very juicy).
- Savory version: Omit applesauce and honey. Add 1/4 cup grated zucchini, 1/4 cup shredded cheddar, 1/2 tsp chopped chives, and a pinch of black pepper.
Common questions
Q: How long do these take to make from start to finish?
A: Active prep is about 10 minutes. With the 5-minute oat rest and baking (18–20 minutes), plan for 35–40 minutes total.
Q: Can I make them without eggs?
A: You can try a flax egg (1 tbsp ground flax + 3 tbsp water = 1 egg), but texture will be denser and slightly more crumbly.
Q: Are these high in protein?
A: Yes — cottage cheese provides concentrated protein, so these bites offer a satisfying protein boost compared with standard muffins.
Q: Can I use quick oats or oat flour instead?
A: Quick oats will work and absorb faster; shorten the rest time. Oat flour will produce a different, more muffin-like texture and may require a touch more liquid.
Q: Are they freezer-friendly?
A: Yes — freeze on a tray then bag them for up to 2 months. Thaw overnight in the fridge for best texture.
Conclusion
If you like these as a portable, protein-rich breakfast, you might also enjoy another make-ahead egg-based version: the High Protein Cottage Cheese Egg Bites, which uses eggs to firm the mixture and makes a great complementary option.
Print
Cinnamon Apple Cottage Cheese Bites
- Total Time: 30 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Tiny, tender muffins loaded with cottage cheese, oats, and warm cinnamon, perfect for breakfast or a healthy snack.
Ingredients
- 1 cup cottage cheese
- 1 cup rolled oats
- 1/2 cup applesauce or 1 small grated apple
- 1 large egg
- 1/2 tsp ground cinnamon
- 1 tbsp honey or maple syrup (optional)
- 1/2 tsp baking powder
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a mini muffin pan or line it with mini muffin liners.
- In a mixing bowl, combine cottage cheese, rolled oats, applesauce or grated apple, egg, cinnamon, honey or maple syrup (if using), baking powder, and a pinch of salt. Stir until well combined.
- Let the batter sit for 5 minutes to absorb moisture.
- Scoop the mixture evenly into the mini muffin pan, filling each cup almost to the top.
- Bake for 18–20 minutes, or until set and lightly golden on top.
- Cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Notes
For a smoother texture, pulse the cottage cheese briefly in a blender. Can substitute Greek yogurt for cottage cheese or use a flax ‘egg’ for a vegan version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American