Description
A warm, custardy square of spiced pumpkin folded with cottage cheese and oats, perfect for brunch, dessert, or a protein-forward snack.
Ingredients
- 2 cups cottage cheese (low-fat or whole)
- 3 large eggs
- 1 cup pumpkin puree (not pumpkin pie filling)
- ½ cup rolled oats or ½ cup almond flour (choose one)
- ½ cup maple syrup or brown sugar (to taste)
- 2 tsp pumpkin pie spice (or 1½ tsp cinnamon + ½ tsp ginger + pinch cloves)
- 1 tsp vanilla extract
- 1 tsp baking powder
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish or line it with parchment for easy removal.
- In a large bowl, whisk the eggs until slightly frothy. Add cottage cheese, pumpkin puree, maple syrup (or brown sugar), and vanilla. Whisk until well combined. For a silkier texture, pulse in a blender for 10-15 seconds.
- Stir in the rolled oats or almond flour, pumpkin pie spice, and baking powder. Mix until there are no dry pockets, being careful not to overmix.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 40-45 minutes, or until the center is set and a toothpick comes out clean. The top should be lightly golden.
- Let cool for at least 20-30 minutes before slicing into squares.
Notes
For a smoother texture, blend the cottage cheese before mixing. Using almond flour makes the bake gluten-free and slightly denser; oats give a heartier chew.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American