High Protein Cottage Cheese Pumpkin Bake (Printable Version)

Warm spiced pumpkin and creamy cottage cheese bake, rich in protein for a satisfying breakfast.

# What You Need:

→ Dairy & Eggs

01 - 2 cups low-fat cottage cheese
02 - 3 large eggs
03 - 1/4 cup unsweetened almond milk

→ Pumpkin Mixture

04 - 1 1/2 cups pure pumpkin puree

→ Sweeteners

05 - 1/3 cup coconut sugar or light brown sugar
06 - 2 tablespoons maple syrup

→ Dry Ingredients & Spices

07 - 1/4 cup oat flour
08 - 1 teaspoon vanilla extract
09 - 1 1/2 teaspoons ground cinnamon
10 - 1/2 teaspoon ground nutmeg
11 - 1/2 teaspoon ground ginger
12 - 1/4 teaspoon ground cloves
13 - 1/2 teaspoon baking powder
14 - 1/4 teaspoon salt

→ Optional Toppings

15 - 1/3 cup chopped pecans or walnuts
16 - 2 tablespoons pumpkin seeds

# How to Make It:

01 - Preheat oven to 350°F. Grease an 8-inch square baking dish with cooking spray or butter.
02 - Whisk cottage cheese, eggs, and almond milk in a large bowl until completely smooth and creamy.
03 - Add pumpkin puree, coconut sugar, maple syrup, and vanilla extract to the mixture. Whisk thoroughly until uniform.
04 - Stir in oat flour, cinnamon, nutmeg, ginger, cloves, baking powder, and salt. Mix until fully incorporated with no lumps.
05 - Pour batter into prepared baking dish. Use a spatula to smooth the surface evenly.
06 - Sprinkle chopped nuts and pumpkin seeds evenly over the top if desired.
07 - Bake for 35-40 minutes until center is set and a toothpick inserted comes out mostly clean. The top should be lightly golden.
08 - Let cool for at least 10 minutes before slicing. Serve warm, at room temperature, or chilled.

# Expert Tips:

01 -
  • It delivers 12 grams of protein per serving without any protein powder required
  • The texture is somewhere between a cheesecake and a bread pudding but takes minutes to assemble
  • You can make it Sunday and eat breakfast all week without touching a stove
02 -
  • The center will still look slightly jiggly when you remove it but it firms up as it cools
  • Using pumpkin pie filling instead of pure pumpkin puree will make it way too sweet and watery
03 -
  • Room temperature ingredients blend more smoothly and prevent lumps in the batter
  • Letting it cool completely before refrigerating prevents condensation from making it soggy

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