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–+ servings
recipe image of a top down mise en place shot showing fresh cottage cheese apples cinnamon eggs greek yogurt oats nuts seeds honey maple syrup vanilla extract baking powder salt butter milk almond flour chia seeds flax seeds berries coconut flakes arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight
C. Motter Cindy

High-Protein Apple Cinnamon Cottage Cheese Bake

A hearty, protein-packed breakfast casserole made with cottage cheese, apples, and cinnamon. This easy bake is perfect for busy mornings and delivers a satisfying start to your day with 20g of protein per serving.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 squares
Course: Breakfast
Cuisine: American
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cup full-fat cottage cheese or low-fat for a lighter option
  • 3 large eggs room temperature
  • 1/4 cup maple syrup or honey
  • 1 teaspoon vanilla extract
  • 1/2 cup rolled oats certified gluten-free for a gluten-free option
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoon ground cinnamon
  • 2 medium apples peeled and diced (such as Honeycrisp or Fuji)
  • 1/4 cup chopped nuts walnuts or pecans (optional)
  • 2 tablespoon butter or coconut oil, melted for greasing

Equipment

  • 8x8 inch baking dish
  • Mixing bowl
  • - Whisk
  • - Measuring cups and spoons

Method
 

  1. Preheat your oven to 350°F (175°C). Grease an 8x8 inch baking dish with butter or coconut oil.
  2. Peel and dice the apples into small, even cubes about 1/2 inch. Toss them in a bowl with 1 teaspoon of cinnamon. Set aside.
  3. In a large mixing bowl, combine the cottage cheese, eggs, maple syrup, and vanilla extract. Blend with a whisk or immersion blender until smooth to create a creamy consistency.
  4. Stir in the rolled oats, baking powder, salt, and the remaining 1 teaspoon of cinnamon. Mix until just combined; do not overmix.
  5. Gently fold the cinnamon-coated apple cubes into the batter. If using nuts, fold them in now as well. The batter should be thick but pourable.
  6. Pour the batter into the greased dish and spread it evenly. Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
  7. Let the bake rest for 5 minutes before slicing. Serve warm, optionally drizzled with additional maple syrup or topped with Greek yogurt.

Nutrition

Calories: 230kcalCarbohydrates: 22gProtein: 20gFat: 10g

Notes

Make-ahead tip: Assemble the batter the night before and refrigerate. Allow it to come to room temperature before baking. This bake also freezes beautifully for up to 3 months. Reheat in the oven at 350°F for 8-10 minutes (room temp) or 15 minutes (frozen). For a dairy-free version, substitute with plant-based cottage cheese or silken tofu blended smooth. For a vegan option, replace eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg) and use maple syrup.
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