Description
A moist, lightly sweet pumpkin bake that’s high in protein and perfect for fall, serving as a healthier side or breakfast option.
Ingredients
- 2 cups (16 oz) cottage cheese
- 3 large eggs
- 1 cup pumpkin puree (not pumpkin pie filling)
- ½ cup rolled oats or almond flour
- ½ cup maple syrup or brown sugar
- 2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1 tsp baking powder
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9×9-inch baking dish.
- In a large bowl, whisk together the cottage cheese, eggs, pumpkin puree, maple syrup, and vanilla until combined and fairly smooth.
- Stir in the oats or almond flour, pumpkin pie spice, and baking powder until evenly mixed. Let the batter rest for 5 minutes.
- Pour the mixture into the prepared baking dish and smooth the top with a spatula.
- Bake for 40–45 minutes, until the center is set and a toothpick comes out clean or with just a few moist crumbs.
- Let cool before slicing and serving.
Notes
For a smoother texture, pulse the mixture in a blender. Store in an airtight container in the refrigerator for up to 4 days. Can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American