Raspberry Cottage Cheese Baked Oatmeal Recipe
A nutritious and comforting Raspberry Cottage Cheese Baked Oatmeal that combines the wholesome goodness of rolled oats, fresh raspberries, and creamy cottage cheese. This baked oatmeal is naturally sweetened with maple syrup and flavored with cinnamon and vanilla, making it a perfect, hearty breakfast or brunch option. The cottage cheese swirl adds a luscious, tangy touch, while the raspberry jam provides a vibrant fruity twist.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- 2 cups rolled oats
- 1 Tablespoon ground flaxseed
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ½ teaspoon salt
Wet Ingredients
- 1 cup full-fat cottage cheese
- ¼ cup maple syrup
- 1 ¼ cups unsweetened almond milk (or milk of choice)
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen raspberries
Cottage Cheese Swirl
- ½ cup full-fat cottage cheese
- 1 Tablespoon maple syrup
- 1 teaspoon vanilla extract
- ¼ cup raspberry jam (warmed slightly for easier swirling)
Instructions
- Preheat and Prepare: Preheat the oven to 375°F (190°C) and grease an 8×8-inch baking dish thoroughly to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, combine the rolled oats, ground flaxseed, baking powder, cinnamon, and salt. Stir well to evenly distribute all dry ingredients.
- Blend Wet Ingredients: In a blender, combine 1 cup of full-fat cottage cheese, ¼ cup maple syrup, unsweetened almond milk, and 1 teaspoon vanilla extract. Blend until smooth and creamy to create the wet base for the oatmeal.
- Combine Oats and Wet Mixture: Pour the blended wet ingredients into the bowl with the dry mixture and stir until well combined. Gently fold in the fresh or frozen raspberries to distribute them evenly throughout the batter.
- Transfer to Baking Dish: Pour the combined oat mixture into the prepared baking dish, spreading it out evenly and smoothing the surface with a spatula for an even bake.
- Prepare Cottage Cheese Swirl: In a small blender or food processor, blend together ½ cup full-fat cottage cheese, 1 Tablespoon maple syrup, 1 teaspoon vanilla extract, and the warmed raspberry jam until smooth and creamy.
- Swirl the Cottage Cheese Mixture: Drop spoonfuls of the cottage cheese and raspberry jam mixture across the top of the oat batter. Using a knife or toothpick, gently swirl the mixture into the surface to create a marbled effect.
- Bake: Place the baking dish in the preheated oven and bake for 40 to 50 minutes, or until the top is set and lightly golden brown.
- Cool and Serve: Remove from oven and let the baked oatmeal cool for 5 to 10 minutes. Slice into portions and serve warm with additional maple syrup, yogurt, or a splash of milk if desired.
Notes
- Using fresh or frozen raspberries both work well; if using frozen, no need to thaw before adding.
- Warming the raspberry jam slightly helps it swirl smoothly into the oatmeal.
- For a dairy-free version, substitute cottage cheese with a creamy plant-based alternative.
- This baked oatmeal can be stored covered in the refrigerator for up to 4 days and reheated before serving.
- Adding a tablespoon of ground flaxseed boosts fiber and omega-3 content.
Keywords: baked oatmeal, raspberry baked oatmeal, cottage cheese oatmeal, healthy breakfast, easy baked oatmeal, vegetarian breakfast, maple syrup oatmeal
