Pumpkin Cottage Cheese Breakfast Bake Recipe

Introduction

This Pumpkin Cottage Cheese Breakfast Bake is a delicious and wholesome way to start your day. Combining creamy cottage cheese with warm spices and hearty oats, it’s a comforting dish perfect for fall mornings or anytime you want a nutritious breakfast. Plus, it’s easy to prepare and can be made ahead of time.

Ingredients

• 1 cup canned pumpkin puree
• 2 cups cottage cheese (low-fat or full-fat, depending on your preference)
• 2 large eggs
• 1/2 cup rolled oats
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1 tablespoon maple syrup or honey (optional)
• 1/2 cup milk (any type)
• 1/4 teaspoon salt
• 1/4 cup chopped pecans or walnuts (optional for crunch)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. Step 2: Grease an 8×8-inch baking dish or a similar-sized casserole dish with butter or cooking spray to prevent sticking.
3. Step 3: In a large bowl, whisk together the pumpkin puree, cottage cheese, eggs, milk, vanilla extract, and maple syrup or honey if using. Stir in the cinnamon, nutmeg, ginger, and salt for a warm, spiced flavor.
4. Step 4: Add the rolled oats to the wet mixture and stir well. The oats will absorb some liquid and add a pleasant chewy texture.
5. Step 5: Pour the mixture evenly into the prepared baking dish, spreading it out smoothly.
6. Step 6: Sprinkle the chopped pecans or walnuts on top if you like added crunch and texture.
7. Step 7: Bake in the preheated oven for 35-40 minutes, or until the top is golden and set. Test doneness by inserting a toothpick into the center; it should come out clean.
8. Step 8: Let the bake cool for a few minutes before slicing. Serve warm or refrigerate to enjoy cold the next day.

Tips & Variations

• For a dairy-free version, substitute cottage cheese and milk with plant-based alternatives like almond or soy yogurt and milk.
• Adding a handful of dried cranberries or raisins can introduce a sweet, chewy contrast.
• Use fresh spices instead of ground for a more vibrant flavor, adjusting quantities to taste.
• If you prefer a sweeter bake, increase the maple syrup or honey slightly or drizzle more on top before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warmed through, or enjoy cold straight from the fridge for a quick breakfast option.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, but you will need to roast and puree fresh pumpkin first. Make sure it is well-cooked and pureed smoothly before using it as a substitute.

Is it possible to make this bake gluten-free?

Absolutely. Just use certified gluten-free rolled oats instead of regular oats to keep the recipe gluten-free.

Pumpkin Cottage Cheese Breakfast Bake Recipe

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4.8 from 64 reviews

This Pumpkin Cottage Cheese Breakfast Bake is a warm, comforting, and nutritious morning dish combining creamy cottage cheese with fiber-rich oats and seasonal pumpkin puree. Infused with cozy spices like cinnamon, nutmeg, and ginger, it’s lightly sweetened and topped with crunchy nuts for texture, making it a wholesome and delicious way to start your day.

• Author: Rita
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Primary Ingredients

• 1 cup canned pumpkin puree
• 2 cups cottage cheese (low-fat or full-fat, depending on your preference)
• 2 large eggs
• 1/2 cup rolled oats
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1 tablespoon maple syrup or honey (optional)
• 1/2 cup milk (any type)
• 1/4 teaspoon salt

Toppings

• 1/4 cup chopped pecans or walnuts (optional for crunch)

Instructions

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C) to ensure it’s at the right temperature for baking when ready.
2. Prepare the Baking Dish: Grease an 8×8-inch baking dish or a similar-sized casserole dish with butter or cooking spray to prevent sticking.
3. Mix Wet Ingredients: In a large bowl, whisk together pumpkin puree, cottage cheese, eggs, milk, vanilla extract, and maple syrup or honey if using. Add cinnamon, nutmeg, ginger, and salt for a warm and comforting flavor profile.
4. Add Oats: Stir in the rolled oats, which will absorb some of the moisture and add a chewy texture to the bake.
5. Pour the Mixture: Transfer the combined mixture into the prepared baking dish, spreading it evenly across the surface.
6. Top with Nuts: Sprinkle chopped pecans or walnuts evenly on top for added crunch and flavor. This step is optional but highly recommended.
7. Bake: Place the dish in the oven and bake for 35 to 40 minutes, or until the top is golden and the center is set. A toothpick inserted into the center should come out clean.
8. Cool and Serve: Allow the bake to cool for a few minutes before slicing. Serve warm or refrigerate and enjoy cold the next day.

Notes

• You can substitute maple syrup with honey or omit sweeteners for a less sweet version.
• For a nut-free option, skip the nuts or replace with seeds such as pumpkin or sunflower seeds.
• Use gluten-free oats if you need this to be gluten-free.
• This bake can be stored in the refrigerator for up to 3 days and is delicious served cold or reheated.
• Adjust the milk quantity slightly if the mixture seems too thick or too runny for your preference before baking.

Keywords: pumpkin breakfast bake, cottage cheese bake, pumpkin oats breakfast, healthy breakfast casserole, baked oats, fall breakfast recipe