This post may contain affiliate links. Please read our disclosure policy.
This Cottage Cheese Bread is made with rolled oats, cottage cheese, eggs, and a few simple ingredients. No flour or yeast is needed, and everything comes together in a food processor before going into the oven.
Everyone is making cottage cheese bread, so I decided to try it and make my own version with a few extra ingredients, like rolled oats, ground flaxseed, and a bit of olive oil. I love how hearty and filling this bread is. It has a soft, slightly dense texture and tastes delicious toasted with butter, cream cheese, or a drizzle of honey. It’s also a great way to add a little extra protein to your breakfast or sandwiches.
You may also love my cottage cheese bagels, which have gone mega-viral on social media, or this cottage cheese wrap.
Recipe Overview
Tips from my kitchen 🥰
- Drain the cottage cheese: Some brands contain more liquid than others. Removing the excess moisture helps prevent a wet or gummy center.
- Don’t overprocess the batter: Blend until the ingredients are combined and mostly smooth. There’s no need to keep blending once the batter is ready.
- Use a 9 x 5-inch loaf pan: A smaller pan will make the loaf thicker and may require a longer baking time.
- Check the center before removing it from the oven: The top can look golden before the middle is fully baked. Insert a toothpick into the center to make sure there’s no wet batter.
- Cover with foil if needed: If the top is browning too quickly, loosely tent the loaf with foil while the middle finishes baking.
- Let it cool completely: This is especially important for bread made with oats and cottage cheese. Cutting into it too soon can make the inside seem gummy or cause the slices to fall apart.
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.
- Rolled oats: I use old-fashioned rolled oats instead of regular flour. Blend them in the food processor to create the bread base. Quick oats may also work, but you may need to adjust the measurements.
- Cottage cheese: Adds moisture and protein. I usually use 2% or 4% cottage cheese. Make sure to drain any excess liquid before using.
- Eggs: Help bind the ingredients together and give the bread structure.
- Ground flaxseed: Adds a little texture and helps absorb moisture. It’s optional, but I like including it.
- Olive oil: Keeps the bread tender. You can use another neutral-tasting oil if you prefer.
- Baking powder: Helps the loaf rise. Make sure yours is fresh.
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, quick oats can work, but they absorb moisture differently. I recommend old-fashioned rolled oats for the most consistent results. If you’re using quick oats, follow the adjusted measurement in the recipe notes.
Yes! This recipe uses rolled oats instead of wheat flour. The oats are ground to a fine powder, so you don’t need to add any regular flour.
Too much moisture from the cottage cheese, underbaking, or slicing the loaf before it cools can cause a gummy texture. Drain any excess liquid from the cottage cheese, check that the center is fully baked, and let the bread cool completely before slicing.
How to make cottage cheese bread
Prepare the oven and pan: Preheat the oven to 350°F and line a 9 x 5-inch loaf pan with parchment paper. Drain any excess liquid from the cottage cheese.
Blend the oats: Add the rolled oats to a food processor and process until mostly fine. They don’t need to be completely powdery.
Add the remaining ingredients: Add the drained cottage cheese, ground flaxseed, eggs, olive oil, baking powder, and salt. Process until everything is combined and the batter is mostly smooth.
Bake the bread: Pour the batter into the prepared loaf pan and bake for about 60 minutes, or until the center is set and a toothpick inserted into the middle comes out without wet batter. If the top starts browning too quickly, loosely cover it with foil.
Cool before slicing: Let the bread cool completely on a wire rack before slicing. This helps the loaf firm up and makes it easier to cut into even slices.
What does cottage cheese bread taste like?
This cottage cheese bread has a mild flavor and a soft, hearty texture. Because it’s made with oats instead of regular flour, it’s a little denser than traditional sandwich bread.
I especially love it toasted. The edges get slightly crisp, and it’s delicious with butter, cream cheese, nut butter, or a little honey. You can also use it for sandwiches or serve it alongside eggs for breakfast.
Pin this now to find it later
Pin ItHow to Store
- Fridge: Once the bread has cooled completely, store it in an airtight container in the refrigerator for up to 5 days.
- Freezer: Slice the bread and place parchment paper between the slices before freezing. Store in a freezer-safe bag or container for up to 3 months for best quality.
- Reheating: I love warming a slice in the toaster or toaster oven. You can also microwave it briefly if you prefer a softer texture. Frozen slices can be thawed overnight in the refrigerator before reheating.
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.
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
- Drain any excess liquid from the cottage cheese before using. Both 2% and 4% cottage cheese work.
- Process the rolled oats until mostly fine before adding the other ingredients.
- Avoid over-processing the batter. Blend just until combined and mostly smooth.
- Use a 9 x 5-inch loaf pan for the recommended baking time.
- If the top starts browning before the center is cooked, loosely cover it with foil.
- Check that the center is fully baked before removing the loaf from the oven.
- Allow the bread to cool completely before slicing.
- Store in the refrigerator for up to 5 days or freeze individual slices for up to 3 months for best quality.
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