Cottage Cheese Baked Oats
A wholesome breakfast or snack combining oats and cottage cheese, baked to perfection with delightful spices and toppings.
Equipment
- Ramekin
- Mixing Bowl
Ingredients
- Cooking oil spray to grease the ramekin
- 1/2 cup blended Old Fashioned Rolled Oats
- 1/4 cup Snickerdoodle Protein Powder
- 1/4 tsp ground Cinnamon
- 1/4 tsp Apple Pie Spice
- 1/2 tsp Baking Powder
- 1/4 cup Low Fat Cottage Cheese
- 2 Tbsp Liquid Egg Whites
- 2 tsp Liquid Egg Whites
- 1/4 cup Unsweetened Almond Milk
- 1/2 Tbsp Brown Sugar Replacement
- 1/3 cup fresh Raspberries
- 4-5 pieces unsalted raw Pecans, chopped
- 1/2 Tbsp Pecan Butter to serve
Instructions
- Preheat your oven to 180°C (350°F).
- Lightly grease a ramekin with cooking oil spray.
- In a mixing bowl, combine blended oats, protein powder, cinnamon, apple pie spice, and baking powder.
- Add cottage cheese, liquid egg whites, almond milk, and brown sugar replacement. Mix thoroughly.
- Gently fold in most of the raspberries, reserving some for the top.
- Pour the batter into the prepared ramekin, spreading it evenly.
- Top with reserved raspberries and chopped pecans.
- Bake for 25 to 27 minutes until risen and a toothpick comes out clean.
- Let cool for 5 to 10 minutes, then drizzle with pecan butter before serving.
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Notes
Store leftovers in the refrigerator for up to 3 days.