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I loved this oats Cottage Cheese Bread recipe. It turned out to be so good and easy to make with pantry staple ingredients. Loaded with protein and perfect to enjoy for breakfast with 10 grams of protein per slice.
Everyone is making cottage cheese bread, so I decided to try it out and make my version of it with a few more added ingredients like rolled oats, ground flax seeds, and a bit of olive oil. This turned out great and better than I expected. Each slice has 10 grams of protein and I love serving it with some cream cheese, a drizzle of honey, or a bit of butter. A delicious flourless bread that will be your go-to bread recipe moving forward. Yummy! 😋
Recipe Highlight
- Easy to make: Your food processor and oven till do most of the work for you.
- High in protein: each slice has 10 grams of protein from all the cottage cheese and eggs.
- Kid-friendly: The kids will love it. A great alternative to store-bought bread.
Ingredients you will need
- Old-fashioned rolled oats: I do prefer you to use rolled oats.
- Cottage cheese: I used full fat but you can use lite. Make sure you strain the cottage cheese of its liquid.
- Ground flax seed: this adds volume and texture and totally optional.
- Eggs: Needed to hold everything together.
- Olive oil: Other oils will work.
- Baking Powder
- Kosher salt
How to make cottage cheese bread
Preheat the oven to 350°F and line a 9 x 5-inch bread pan. Strain the cottage cheese really well and remove all the liquid from it as best as you can.
In your food processor, add the oats and process until mostly fine.
Add the strained cottage cheese, flax seed (optional), eggs, oil, baking powder, and salt. Process until the mixture is smooth.
Pour the mixture into your prepared loaf pan and bake for around 60 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Allow the bread to completely cool on a cooling rack before slicing.
My Pro Tip
Recipe Tips
- You can use another oil of your choice.
- Allow the bread to cool completely before slicing.
- Important: Strain the cottage cheese and remove as much liquid from it as you can.
- I recommend you use a sharp knife to slice.
- You can add some herbs to the bread batter like rosemary.
- Let the batter sit for 10-15 minutes before popping it into the oven.
Pin this now to find it later
Pin ItStorage Recommendations
- Storing: Allow the bread to cool down before storing it. If you have leftovers it is safe to leave them covered overnight on your kitchen counter. After that, I recommend placing them in a sealed container in the fridge for up to 7 days. You can freeze in a freezer-safe bag or container for up to 3 months.
- Reheating: If the bread is frozen, allow it to thaw overnight in the fridge first before reheating. To reheat, simply use the microwave and reheat at 20-second increments until heated through.
Frequently asked questions
You sure can. If you want to add more herbs and seeds you can. Try anise seeds, poppy seeds, or rosemary.
No. You can use lite cottage cheese to make this recipe.
Yes. You can substitute the rolled oats with quick oats. I recommend you use 2 cups instead of 2 and 1/4 cup.
More bread recipes
- Chocolate Zucchini Bread
- Homemade Whole Wheat Bread
- Lemon Poppy Seed Zucchini Bread
- Blueberry Zucchini Bread
Thanks for stopping by! If you make this dish or any of my other recipes, I would really appreciate you taking the time to comment and rate it. I hope you enjoy it as much as I did.
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Cottage Cheese Bread
Equipment
- small blender
- Bread Pan
Ingredients
- 2⅓ cups old-fashioned rolled oats
- 2 cups cottage cheese, strained
- 1 tablespoon ground flax seed
- 5 medium eggs, or 4 large eggs
- 2 tablespoons olive oil
- 1 tablespoon baking powder
- 3/4 teaspoon fine kosher salt
Instructions
- Preheat the oven to 350°F and line a 9 x 5-inch bread pan.
- In your food processor add the 2⅓ cups old-fashioned rolled oats and process until mostly fine.
- Add the 2 cups cottage cheese (strained), 1 tablespoon ground flax seed, 5 medium eggs, 2 tablespoons olive oil, 1 tablespoon baking powder, and 3/4 teaspoon fine kosher salt. Process until the mixture is smooth.
- Pour the mixture into your prepared loaf pan and bake for around 60 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
- Allow the bread to completely cool on a cooling rack before slicing.
Video
Notes
- you can use any oil of your choice.
- lite cottage cheese works, but I used full fat.
- allow the bread to cool completely before slicing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tastes good, but it came out too dense and collapsed after baking because I didn’t see “strain the cottage cheese” until I was finished making this recipe. Please add critical instructions into the recipe instructions directly. (For example, 2 cups of strained cottage cheese). Most people hit the jump to recipe button and don’t read an entire post.
Hi Megan. I added that to the recipe card. Some cottage cheeses don’t need to be drained. But it is for sure helpful to add that on there like you suggested.
Hi! I haven’t tried it yet, but question, is it 2 cups of drained cottage cheese or 2 cups from the container then strained? Also, do I just rinse and squeeze out the remaining water? I appreciate your help!
Hi. It’s 2 cups from the container and then strained. You need to remove as much liquid as you can. You do not need to rinse.
Easy to make. Just mixed it all up in the food processor and baked for 1 hour and it is delishous!
Glad you loved it.
easy, tasty, gluten-free (with gf oats) and spongy!
So glad this worked for you.
This recipe was a big fail for me. The batter came out too thick and my blender died before it was completed. I don’t think I want to try it again 🙁
Hi Shery. You do need to use a high-powered blender. When the cottage cheese is blended, it will be thick. You do not want it watery. Mix that with the flour in a bowl and not in the blender.
Delicious!! However It really stuck to my parchment paper that I used to line the pan. Should I have put some oil on it first?
Thank you! I’ll be making this weekly!
Thats odd. I didn’t have that experience. But you can certainly prevent that by spraying it down a bit, yes. Thanks for the feedback, and I am glad you loved it.
How important is the flax seed in this recipe?
If you don’t have it, you can skip it.