Description

This wholesome Cottage Cheese Bread with Oatmeal is a nutritious, high-protein loaf that’s perfect for breakfast or a healthy snack. Combining the creaminess of cottage cheese with the hearty texture of oats and oat flour, it offers a moist and tender crumb with delightful hints of fresh rosemary. Easy to prepare and gluten-free, this bread is a delicious way to add more protein and fiber to your diet.

Ingredients

Wet Ingredients

2 cups fat-free cottage cheese
4 large eggs

Dry Ingredients

1 cup oatmeal
1 cup oat flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 Tbsp fresh rosemary, chopped fine

Other

Cooking spray

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Instructions

Preheat the oven and prepare pans: Set your oven to 350°F (175°C). Lightly spray one 9 x 5 inch loaf pan or four mini loaf pans (approximately 6 x 3 x 2 inches) with cooking spray to prevent sticking.
Blend wet ingredients: In a blender, combine the fat-free cottage cheese and eggs. Blend until the mixture is completely smooth and creamy, ensuring an even texture for the bread batter.
Mix dry ingredients: In a large mixing bowl, stir together oatmeal, oat flour, baking powder, baking soda, and salt. Add the finely chopped fresh rosemary and mix until the dry ingredients are evenly distributed.
Combine wet and dry mixtures: Pour the blended cottage cheese and egg mixture into the dry ingredients. Gently fold the batter together using a spatula or spoon. Take care not to overmix, as this can make the bread dense or tough.
Fill pans and bake: Transfer the batter evenly into the prepared loaf pan(s). Bake in the preheated oven for 25 to 35 minutes. Check doneness by inserting a toothpick into the center of the bread—if it comes out clean, the bread is ready. If not, bake an additional 3 to 5 minutes and test again.
Cool and serve: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy as a healthy, protein-packed treat.

Notes

Make sure not to overmix the batter to maintain a light and fluffy texture.
Check the bread early at 25 minutes as oven temperatures vary.
Oat flour can be homemade by grinding rolled oats in a food processor if unavailable.
Store leftover bread in an airtight container in the refrigerator for up to 4 days.
This bread is naturally gluten-free if you use certified gluten-free oats and oat flour.
Fresh rosemary can be substituted with other herbs like thyme or sage for different flavors.

Prep Time: 10 minutes
Cook Time: 25-35 minutes
Category: Bread
Method: Baking
Cuisine: American