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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.
I am starting to think this just doesn’t work in high altitude. I want to love this recipe so I am not giving up yet, but it sinks every time and doesn’t always cook through at the bottom, even though the tester comes out clean. It is a great idea but an expensive experiment for sure.
That’s so odd. I haven’t had this issue. What do you mean by high altitude? The temp? What cottage cheese did you use? Maybe drain it a bit if it has a bit of water.
mine sunk in too and it didn’t taste like anything.
I just made this and it was very good. I only had one cup of cottage cheese so I used 1 cup cottage cheese & 1 cup plain yogurt. I added about a tablespoon of honey because I thought it might be too tart with the yogurt. It really was delicious & very filling. I thought that it might also be delicious by making a sweeter bread by using 1 cup cottage cheese & 1 cup vanilla yogurt, some honey and maybe vanilla extract.
Sounds yummy!
2 tablespoons of baking powder is an awful lot & also contains a lot of salt. I wondered if this was a typing error?? As most cakes only use 1 teaspoon I reduced the amount to 2 teaspoons & it rose fine & actually over spilled my large loaf tin. All in all the recipe was fine. If anything it still had the slightly sour taste of baking powder & so I will reduce it to 1 teaspoon next time & lower quantity of ‘flour’ to 2 cups. I’d also swop out some of the oats for barley & add more seeds for increased protein.
Hi. The recipe didn’t call for 2 tablespoons. It is one. You can definitely use less if you prefer.
Came out perfect but then totally deflated. Seems cooked through. Didn’t see the instructions to let the batter sit before baking so maybe that’s the problem?
Did you alter the recipe? All ovens vary. It is best to check with a toothpick and see if it comes out wet.
Great recipe. I divided the batter up into muffin tin and other than sticking to the paper badly they came out great. Baked about 25min at 375 tops came out golden brown and inside very moist. Next time I’ll just grease the muffin trays and skip the paper.
So glad! yay
Try the silicone reuseable muffin cases they are brilliant for recipes like this.
This was delicious! Thank you for the recipe! I’m wondering if this could be adapted for banana bread?
I would have to test it with bananas. I am not sure
could you add jalapeño and cheese to this?
Hi Vicki. Jalapenos yes. Cheese I am not sure. The bread is moist because of the oats and cottage cheese, I would have to test it to gove you the right answer here. I can test it with cheese soon and get back to you unless you want to give it a try before then. I would love to know how it turns out.
Do you think I could use firm tofu instead of cottage cheese?
Hey. I am not sure. I haven’t tested it with tofu, so I cant say for sure.
The nutrition facts is that per slice or whole loaf? Just need to know as my friend and her daughter keep track of those things. Thank you
Hi there. It is per slice
wow I made this cake yesterday, it’s just delicious, I didn’t know you could make a good cake with cottage cheese, it’s soft, good texture, my fridge won’t run out of cottage cheese anymore Thanks a lot
Yay! I’ve been loving cottage cheese as well.
For cottage cheese bread , can you use oat flour or are oats better
Also can you out less eggs?
How long does this last?
Hi. It is a really tricky recipe so I cant say for sure unless I test it.
Could I use quinoa flour in the same quantity?
Hi. I haven’t tried it so I can’t be 100% certain. I assume it is close to oats so maybe it will work.
Can I use Greek yogurt instead of cottage cheese?
I haven’t tested it I am not 100% but I think it could work. You can make Greek yogurt bread with just 2 ingredients. 1 cup Greek yogurt and one cup self-rising flour. Try it. Similar to my 2 ingredient bagel recipe
Sounds good! Do you think you can make French toast with this bread?
Hi Beth. I haven’t Tried it but I really think you can sure. Let me know if you decide to try it.
Can I use a Vitamix to blend? I don’t have a food processor!
Yes you can.
This was great. I loved it. Just as I expected. I wasn’t looking for anything sweet.
Perfect! Thanks for the feedback
Can you use egg whites instead of eggs. Can I add blueberries to the recipe? If you need to let the mixture sit for 10 minutes, please add that to the instructions. Thank you!
Not sure. I would have to test it with just egg whites because it may need some modifications. Blueberries should be ok to add.
I followed your recipe excactly and my bread turned out perfect and delicious!
Thanks for sharing the recipe! I will make this again!
Thanks Robyn. Glad you loved it. Yay
Can I use gluten free flour?
I think it should be fine even thought I haven’t tested it. If you do let me know how it comes out
Hi Rena, I made the Cottage Cheese bread according to directions. It tasted good but it was dense and overly moist, even though I drained the cottage cheese. I noticed in the detailed recipe it calls for 24 oz of cottage cheese or 2-1/4 cups. Since 2-1/4 cups is closer to 18 oz, and 24 oz is 3 cups, I went with the 24 oz. Which should it be, 24 oz (3 cups) or 2-1/4 cups (18 oz.)?
Hi Nancy, Not sure why that turned out that way since ovens vary. It didn’t on my end. But I remade it today using less cottage cheese to see what happens and I think that would be an ideal amount to use as opposed to using ounces. Hope this helps. Did you use rolled oats or quick oats?
I wonder if it makes a difference if you use small curd or large curd cottage cheese?
I used small. I don’t think it should make a huge difference since you will be blending it. But don’t forget to drain it.
How many slices? How many calories per slice.
Hi, Depends on the size of the pan. You can get 10-12 slices. If you get 12 slices, its 137 calories per slice