Raspberry Cottage Cheese Baked Oatmeal Recipe
Raspberry Cottage Cheese Baked Oatmeal is a wholesome and delicious breakfast bake that combines rolled oats with creamy cottage cheese, sweet raspberries, and a hint of cinnamon. Swirled with a luscious mixture of cottage cheese and raspberry jam, this recipe is perfect for a nutritious start to your day or a comforting snack. Easy to prepare and bake, it offers a satisfying texture and delightful flavors that can be enjoyed warm with extra maple syrup, yogurt, or milk.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 2 cups rolled oats
- 1 Tablespoon ground flaxseed
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ½ teaspoon salt
Wet Ingredients for Oatmeal
- 1 cup full-fat cottage cheese
- ¼ cup maple syrup
- 1 ¼ cups unsweetened almond milk (or milk of choice)
- 1 teaspoon vanilla bean paste
- 1 cup fresh or frozen raspberries
Cottage Cheese Swirl
- ½ cup full-fat cottage cheese
- 1 Tablespoon maple syrup
- 1 teaspoon vanilla bean paste
- ¼ cup raspberry jam (warmed slightly for easier swirling)
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and grease an 8×8-inch baking dish thoroughly to prevent sticking and ensure easy serving.
- Mix Dry Ingredients: In a large bowl or directly in the baking dish, combine the rolled oats, ground flaxseed, baking powder, cinnamon, and salt. Stir these well to distribute all the spices and leavening evenly throughout the oats.
- Blend Wet Ingredients: In a blender, combine 1 cup of full-fat cottage cheese, ¼ cup of maple syrup, 1 ¼ cups of unsweetened almond milk, and 1 teaspoon of vanilla bean paste. Blend until smooth and creamy, ensuring there are no lumps of cottage cheese.
- Combine Wet and Dry: Pour the blended wet ingredients into the bowl with the dry oat mixture. Stir gently to combine everything evenly. Then fold in 1 cup of fresh or frozen raspberries carefully to avoid breaking them up too much.
- Transfer to Baking Dish: Pour the oat mixture into the prepared 8×8-inch baking dish and use a spatula to smooth the surface into an even layer for uniform baking.
- Prepare Cottage Cheese Swirl: In a small blender or food processor, blend together ½ cup of full-fat cottage cheese, 1 tablespoon maple syrup, 1 teaspoon vanilla bean paste, and ¼ cup slightly warmed raspberry jam until smooth.
- Swirl the Topping: Spoon dollops of the cottage cheese and raspberry jam mixture over the surface of the oatmeal. Using a knife or toothpick, gently swirl the topping through the oatmeal to create a marbled effect without overmixing.
- Bake: Place the baking dish in the preheated oven and bake for 40-50 minutes. Bake until the top is set, lightly golden, and a toothpick inserted near the center comes out clean.
- Cool and Serve: Remove from the oven and let the baked oatmeal cool for 5-10 minutes. Slice and serve warm with optional extra maple syrup, yogurt, or a splash of milk for added creaminess.
Notes
- Use full-fat cottage cheese for creamier texture and richer flavor.
- Substitute almond milk with any preferred milk for dietary preference.
- Fresh or frozen raspberries both work well; if frozen, do not thaw before adding.
- Warming the raspberry jam helps with easier swirling and better incorporation on top.
- This dish can be stored covered in the refrigerator for up to 4 days and reheated before serving.
- Add nuts or seeds on top before baking for extra crunch if desired.
