Pumpkin Cottage Cheese Breakfast Bake Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- Add Oats: Stir in the rolled oats, which will absorb some of the moisture and add a chewy texture to the bake.
- Pour the Mixture: Transfer the combined mixture into the prepared baking dish, spreading it evenly across the surface.
- Top with Nuts: Sprinkle chopped pecans or walnuts evenly on top for added crunch and flavor. This step is optional but highly recommended.
- 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.
- 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
