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I loved this Cottage Cheese Bread recipe made with rolled oats instead of flour. 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! 😋
You may also love my cottage cheese bagels that have gone mega-viral on social media, or this cottage cheese wrap.
Recipe Overview
Tips from my kitchen 🥰
Before you get started
- You can use another oil of your choice.
- You should strain the cottage cheese from any additional liquid as much as possible.
- Allow the bread to cool completely before slicing. This is important.
- Important: Strain the cottage cheese and remove as much liquid from it as you can.
- If the top of the bread starts to brown halfway through, cover it with some foil wrap to prevent the top from browning until it finishes cooking.
- 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.
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 low-fat cottage cheese to make this bread. A lot of times, I use 2% Milk Fat or 4%. I love the Good culture brand.
Yes. You can substitute the rolled oats with quick oats. I recommend you use 2 cups instead of 2 and 1/4 cup.
Ingredients you will need
Below is a list of ingredients you will need to make this bread. The full measurements are listed further down in the recipe card.
- Old-fashioned rolled oats: I do prefer you to use rolled oats, but quick oats will also work.
- Cottage cheese: I used full-fat, but you can use low-fat. I usually use 2% or 4%. 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 and 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.
✏️ It is important that you drain your cottage cheese well. The brand will vary, and some have more moisture than others.
1️⃣ Process the oats
In your food processor, add the oats and process until mostly fine.
✏️ It doesn’t have to be super fine like a flour texture.
2️⃣ Blend the Ingredients
Add the strained cottage cheese, flax seed (optional), eggs, oil, baking powder, and salt.
✏️ Flax helps hold things together but yet also adds moisture. So this is why it is important to remove all the moisture from the cottage cheese.
3️⃣ Blend oats and egg mixture
Process all the ingredients in the food processor until the mixture is smooth.
4️⃣ Pour batter in the pan and bake
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.
✏️ If the bread starts to brown before the recommended cook time, you can place a foil wrap over it to prevent it from browning further until it cooks through. Don’t be fooled by how it looks on the outside; it may look done on the outside, but not yet on the inside.
✏️ You must allow the bread to completely cool on a cooling rack before slicing.
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.
Cottage Cheese Bread
Video
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.
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.
More bread recipes
- Chocolate Zucchini Bread
- Avocado Bread
- Cheesy Garlic Bread
- Homemade Whole Wheat Bread
- Lemon Poppy Seed Zucchini Bread
- Blueberry Zucchini Bread
You may also like
- Cottage Cheese Chips
- Air Fryer Chicken Nuggets
- Pistachio Cream
- Deviled Egg Potato Salad
- Greek Turkey Meatballs
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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No joke, this recipe changed my life. I eat a slice of it every morning for breakfast instead of going out for fast food, or taking the time to cook and clean the kitchen.
Because it’s high in protein and fiber it keeps me full for a long time, and I don’t miss the bacon or sausage I used to think I had to have every morning.
I use gluten free oats my son who is gluten free can have it and he loves it.
When I want something sweet, this bread, heated, with butter and jelly is a healthful alternative.
My mother who lives with us used to eat a piece of store-bought white bread with butter every morning before she took her medicine. That bread has trans fats and zero nutritional value. She loves this bread instead, and it’s so much more healthful.
My husband has been told by his doctor he needs to be on a low-carb diet. He tried low-carb bread from the grocery. It’s horrible. He makes sandwiches using this bread now.
I started making it a few weeks ago, and I keep it on hand always and don’t run out. It has replaced the bread we used to buy from the grocery.
Slight modifications: the first time I made it it tasted just a little too “eggy” and tart for me. I add about a Tablespoon of ground flaxseed, which adds just a slightly nutty taste and masks the egg taste. I also add about a teaspoon of monkfruit sweetener to counter the tartness of the cottage cheese.
I want to thank you for this recipe! I have been looking for ways to save money and stop eating out so much, and to be healthier, and this bread is big part of that.
Oh, and the fiber from the oats has some other health benefits I won’t mention. But I advise you to limit yourself to just one or two pieces per day until you get used to the extra fiber.
This is perfect!! Thanks so much, Robin. I am sure your feedback will help many. Appreciate it.
My variation …I add 2 tbls each ground flax, hemp hearts,pumpkin seeds,2 teaspoons cardamom, 1 tsp cinnamon, 2-3 tbs monk fruit and one lemon zest. I use 3/4 cup egg whites only( not whole eggs) and 1 tbsp of oil. This is my low calorie version. I also brush with a lemon and monk fruit combo when cooled for a lemony sweetness. Sometimes I use the brick cottage cheese but it doesn’t really make a huge difference.It’s really good.
Thanks for the feedback, Susan. That sounds yummy.
Have you tried this recipe with added bananas?
No but it should work. You may need to add more oats because it may come out too moist between the banana and cottage cheese. I have this cottage cheese banana bread.
Hey, it looks great, but I want to know if it’s possible to use an air fryer instead of an oven?
Hi. I didn’t test it, so I am not sure.
Can I use 1 cup of almond flour and 1 1/3 cup of oats?
Hi. yes should work.