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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. I added some manuka honey for a little sweetness. It was do easy to put together. I will be making this again.
Love that. Thanks for the feedback.
So good. Soft, stable, tastes amazing
Glad you loved it.
I tried the cottage cheese bread. Am gluten free. It is dense, but good and filling. I will be making this again.
Glad you loved it. Thank you
It is delicious! I just made it for my skeptical husband and followed all the tips. It tastes a lot like French toast to us! We ate it with a little butter and honey.
Yay. Glad you guys loved it. This is a tricky one because it is savory haha. I also serve mine with butter and honey. Yummy.
Awesome bread – thanks for sharing this recipe!! My favorite additions are a little bit of honey (for contrast, not to actually make it sweet) plus minced garlic and Parmesan cheese. I love the texture and will keep making this one!!
Glad you loved it. Thanks for the feedback.
Made this for dinner and it turned out beautifully. It tasted great and my husband loved it.
I added garlic and onion powder along with sunflower and pumpkin seeds.
Nice. I love those additions!
I’ve been trying a couple cottage cheese, breads, and flatbreads and so far this one by far is my favorite. Best part is it came out just as beautiful as the one in her picture.
I am so glad it worked for you. Thanks so much for the feedback. Love it.
Obsessed! I made this recipe EXACTLY as written and it came out perfectly. I was worried the texture might be too eggy to hold up to the toaster, but it toasted beautifully. Super delicious smothered with almond butter for another protein boost.
Thanks Carla!
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.
I used my air fryer and it turned out fine!
nice!
Can I use 1 cup of almond flour and 1 1/3 cup of oats?
Hi. yes should work.