Why Make This Recipe
Pumpkin Cottage Cheese Bake is a delicious and healthy dish that is perfect for breakfast or even dessert. It combines the creaminess of cottage cheese with the rich flavor of pumpkin, making it a great way to enjoy seasonal ingredients. This dish is easy to prepare and is packed with protein and fiber, making it a filling option for any time of the day. Plus, it’s a warm and comforting treat that can quickly become a family favorite.
How to Make Pumpkin Cottage Cheese Bake
Ingredients:
- 2 large eggs
- 2 tbsp maple syrup or honey
- 1 tsp vanilla extract
- 2 cups cottage cheese
- 1 cup canned pumpkin
- 1/2 cup rolled oats
- 1 tsp pumpkin spice
- 1/4 tsp salt
- Optional toppings: nuts or seeds
Directions:
- Preheat the oven to 350°F (175°C).
- In a large bowl, whisk together the eggs, maple syrup (or honey), and vanilla extract.
- Stir in the cottage cheese and canned pumpkin until thoroughly mixed.
- Add the rolled oats, pumpkin spice, and salt, and mix until combined.
- Pour the mixture into a greased baking dish.
- Bake for 30-35 minutes or until set and lightly golden on top.
- Let cool slightly before serving. Optional: Top with nuts or seeds for added crunch.
How to Serve Pumpkin Cottage Cheese Bake
Serve the Pumpkin Cottage Cheese Bake warm, either as a main dish for breakfast or as a dessert. It tastes great on its own, but you can add toppings like chopped nuts or seeds for extra texture and flavor. A dollop of yogurt or a drizzle of maple syrup can also enhance the dish if you prefer a sweeter touch.
How to Store Pumpkin Cottage Cheese Bake
To store the leftovers, let the bake cool completely. Then, cover it tightly with plastic wrap or transfer it to an airtight container. The Pumpkin Cottage Cheese Bake can be kept in the refrigerator for up to three days. You can reheat individual portions in the microwave for a quick snack or breakfast.
Tips to Make Pumpkin Cottage Cheese Bake
- Make sure to use canned pumpkin puree, not pumpkin pie filling, as the latter contains added sugars and spices that can alter the taste.
- Adjust the sweetness by adding more or less maple syrup or honey to suit your taste.
- If you like a creamier texture, you can blend the cottage cheese before mixing it in.
- Feel free to experiment with your favorite nuts or seeds as toppings for added crunch.
Variation
You can add other ingredients to personalize your bake. Consider adding some chopped apples or nuts into the mix for extra flavor and nutrition. For a chocolate twist, sprinkle some chocolate chips on top before baking.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. Just make sure to cook and puree it before adding it to the mix.
Is this recipe gluten-free?
Yes, if you use gluten-free oats, this recipe can easily be made gluten-free.
Can I freeze the Pumpkin Cottage Cheese Bake?
Yes, you can freeze it after it has cooled. Just slice it into portions and wrap each slice in plastic wrap, then place them in a freezer-safe container. It will last for up to three months in the freezer.
Pumpkin Cottage Cheese Bake
Ingredients
Main Ingredients
- 2 large large eggs
- 2 tbsp maple syrup or honey
- 1 tsp vanilla extract
- 2 cups cottage cheese
- 1 cup canned pumpkin
- 1/2 cup rolled oats
- 1 tsp pumpkin spice
- 1/4 tsp salt
Optional Toppings
- nuts or seeds For added crunch
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, whisk together the eggs, maple syrup (or honey), and vanilla extract.
- Stir in the cottage cheese and canned pumpkin until thoroughly mixed.
- Add the rolled oats, pumpkin spice, and salt, and mix until combined.
Baking
- Pour the mixture into a greased baking dish.
- Bake for 30-35 minutes or until set and lightly golden on top.
- Let cool slightly before serving.
Serving
- Serve warm, optionally with toppings like chopped nuts, seeds, or a dollop of yogurt and a drizzle of maple syrup.
