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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.
So good and heathy! Make it third time in one month 🙂 . Thank you
Glad you loved it! Thanks for the feedback.
I just made this and did not have enough eggs so used 1 tablespoon of chia seeds and 3 tablespoons of water with three eggs. Added blueberries and some vanilla. Yum!!
perfect! so glad you loved it.
This bread is awesome! It definitely doesn’t taste like normal bread, best comparison taste wise on its own is a store bought keto bread, but it’s moist with a crunchy/crisp crust and if used as toast with toppings is delicious! I used coconut oil instead of olive (didn’t have olive) and didn’t strain the cottage cheese, rather used a few tbsp less than it called for. Love that it’s high protein and so easy to make!
Perfect! so glad. Yay
I used soaked steel cut oats, also added pumpkin and sunflower seeds and it’s delicious! Light and fluffy and great with melted parmesan on top.
Perfect! Good to know steel-cut oats worked.Thanks for the feedback.
Hi! I was wondering if ricotta cheese can be used instead of cottage cheese?
I am not sure I haven’t tested that. I will try to test it soon.
I am making this bread for the first time and was wondering if I made a couple batches would I be able to freeze a loaf? Thank you!
Yes you can.
What can you suggest to add for more flavor?
Haven’t tried recipe yet, but thinking ahead before using all the cottage cheese and eggs…
If you want more flavor, since its a savory bread, you may add a bit of onion powder or garlic powder. One tip is to give it time to cook through and strain the cottage cheese if you can. I had to check a few times with a toothpick. Since all ovens vary in temperature, if the top has browned and the toothpick is still coming out wet, cover the top a bit for the last few minutes with foil or parchment paper. Email me if you have any other questions.
I love this bread
I toasted it and put a little butter and everything begal seasoning on it
I will make this again for sure
Sounds yummy.
Can you use a blender instead of food processor?
Yes, You can use a blender
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.
I made this bread too and it collapsed. I followed the recipe to a T. Cottage cheese was the brand Good Culture so there was nothing to strain. I did not use the flaxseeds. Hmmm….. it’s odd that nobody else had this issue either. It is very dense and eggy tasting. I went to TikTok to see the other recipes and some have baking soda in them.
Flaxseeds help as a binding agent. It’s a tricky recipe because cottage cheese is very moist and need those binding agents for the recipe to work.
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.