High Protein Raspberry Cottage Cheese Baked Oatmeal

Spring is finally here and your breakfast needs a serious glow-up. You are busy, active, and need fuel that actually tastes like a treat. This Raspberry Cottage Cheese Baked Oatmeal is the high-protein, custard-like dream you have been waiting for.

It is light, bright, and perfect for a healthy reset. You get all the comfort of oats with a massive protein boost. This recipe delivers a creamy texture that will keep you full until lunch.

Why This Recipe Is a Winner

If you hate chalky protein powder, this recipe is your new best friend. We use cottage cheese to create a dense, velvety texture that feels like dessert. It is the ultimate choice for your weekly meal prep routine.

You get four hearty servings that stay moist and delicious for days. Your morning self will thank you for this nutritious win. It is budget-friendly and uses simple ingredients you likely already have.

Simple Method

Making this Raspberry Cottage Cheese Baked Oatmeal is incredibly straightforward and fast. You just blend the wet ingredients and stir in the dry ones. Even if you are not a baker, you can master this in minutes. The blender does all the heavy lifting for you today.

Ingredients You’ll Need

This recipe relies on mostly pantry staples and fresh seasonal fruit for the best flavor.

• 2 cups old-fashioned rolled oats
• 1 cup cottage cheese, 4% milkfat
• 2 large eggs
• 1 cup unsweetened almond milk
• 1/4 cup pure maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 1 cup fresh raspberries, divided

Step-by-Step Directions

1. Preheat the oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish.
2. In a blender, combine cottage cheese, eggs, milk, syrup, and vanilla.
3. Pulse until the mixture is completely smooth and creamy.
4. In a large mixing bowl, whisk together oats, baking powder, cinnamon, and salt.
5. Pour the blended wet mixture into the dry ingredients and stir well.
6. Gently fold in 3/4 cup of the fresh raspberries.
7. Transfer the mixture into the prepared baking dish in an even layer.
8. Top the mixture with the remaining 1/4 cup of raspberries.
9. Bake for 30 to 35 minutes until the center is firm.
10. Allow to cool for at least 10 minutes before serving.

Best Ways to Enjoy It

Serve this warm with a dollop of Greek yogurt for extra protein. It is delicious with a drizzle of almond butter on top. You can also enjoy it cold straight from the fridge. It is perfect for a quick spring breakfast on the go.

Keep It Fresh

Store your leftovers in an airtight container in the refrigerator. They will stay fresh and delicious for up to 4 days. You can reheat individual slices in the microwave for 30 seconds. This bake also freezes beautifully for long-term meal prep. Just wrap slices individually before freezing them.

Tips for Best Results

• Use 4% milkfat cottage cheese for the richest, creamiest texture.
• Do not over-blend the oats if you prefer a bit of texture.
• Wait the full 10 minutes before slicing to let it set.
• Lightly grease your pan to prevent any sticking.
• Use fresh raspberries for the most vibrant spring flavor.
• Check the center with a toothpick to ensure it is done.
• Don’t skip the salt as it balances the maple syrup.

Ways to Switch It Up

• Swap raspberries for fresh blueberries or chopped strawberries.
• Add a handful of dark chocolate chips for a treat.
• Use cow’s milk instead of almond milk if you prefer.
• Stir in some chopped walnuts for a satisfying crunch.

FAQs

Can I use frozen raspberries?

Yes, you can use frozen berries but do not thaw them first. Thawing them makes the batter too purple and soggy.

Is this recipe gluten-free?

It is gluten-free as long as you use certified gluten-free rolled oats. Always check your labels to be safe.

Can I skip the blender?

You can, but the texture will be chunky from the cottage cheese. Blending creates that signature custard feel we love.

You are going to obsess over this high-protein breakfast bake!

— Jasmine

Raspberry Cottage Cheese Baked Oatmeal

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Calories: 320

Ingredients Method

Ingredients

  

• 2 cups old -fashioned rolled oats
• 1 cup cottage cheese, 4% milkfat
• 2 large egg s
• 1 cup unsweetened almond milk
• 1/4 cup pure maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 1 cup fresh raspberries, divided

Method

 

1. Preheat the oven to 350°F (175°C) and lightly grease an 8x8-inch baking dish with non-stick spray.
2. In a blender, combine the cottage cheese, eggs, almond milk, maple syrup, and vanilla extract. Pulse until the mixture is completely smooth.
3. In a large mixing bowl, whisk together the rolled oats, baking powder, cinnamon, and salt.
4. Pour the blended wet mixture into the dry ingredients and stir until well combined.
5. Gently fold in 3/4 cup of the fresh raspberries, taking care not to crush them excessively.
6. Transfer the mixture into the prepared baking dish and spread into an even layer.
7. Top the mixture with the remaining 1/4 cup of raspberries.
8. Bake for 30 to 35 minutes, or until the center is firm to the touch and the edges are lightly golden brown.
9. Remove from the oven and allow to cool for at least 10 minutes to allow the structure to set before serving.