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. Combining creamy cottage cheese with pumpkin puree and warm spices, it creates a deliciously moist and flavorful dish perfect for breakfast, dessert, or a nutrient-packed snack. With natural sweetness from maple syrup and a subtle oat or almond flour base, it’s a wholesome option that satisfies seasonal cravings while keeping nutrition in focus.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Main 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 and Prepare: Preheat your oven to 350°F (175°C) and lightly grease a 9×9-inch baking dish to ensure the bake doesn’t stick.
- Mix Wet Ingredients: In a large bowl, whisk together the cottage cheese, eggs, pumpkin puree, maple syrup, and vanilla extract until the mixture is smooth and well combined.
- Add Dry Ingredients: Stir in the rolled oats or almond flour, pumpkin pie spice, and baking powder gently until incorporated evenly throughout the mixture.
- Transfer and Smooth: Pour the batter into the prepared baking dish and use a spatula to smooth the top for even baking.
- Bake: Place the baking dish into the oven and bake for 40 to 45 minutes, or until the center is set and a toothpick inserted into the middle comes out clean.
- Cool and Serve: Allow the bake to cool completely before slicing into portions. Serve as a nutritious breakfast or dessert option.
Notes
- You can substitute rolled oats with almond flour for a gluten-free version.
- Maple syrup adds natural sweetness but you may adjust the quantity or use brown sugar as preferred.
- Ensure pumpkin puree is pure pumpkin and not pumpkin pie filling to avoid extra sugars and spices.
- This bake is best served cooled but can be warmed slightly before eating if desired.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Keywords: Pumpkin cottage cheese bake, high protein pumpkin bake, healthy pumpkin recipe, fall breakfast bake, pumpkin casserole
