Pumpkin Cottage Cheese Breakfast Bake
A warm, cozy breakfast bake combining pumpkin, cottage cheese, and oats, topped with pecans, perfect for any gathering.
Ingredients
Main Ingredients
- 1.5 cups cottage cheese Opt for full-fat for creaminess or low-fat for fewer calories.
- 4 large eggs
- 1 cup rolled old-fashioned oats Stick to rolled oats for the ideal texture.
- 1 banana
- 0.75 cup canned pumpkin puree Use pure, unsweetened puree, not seasoned pie filling.
- 0.33 cup maple syrup Can be swapped for honey or agave nectar.
- 2 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1 tsp baking powder Ensure it is fresh.
- 0.5 cup chopped pecans Can be substituted with walnuts, almonds, or shredded coconut.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix the cottage cheese and eggs until well combined.
- Add the rolled oats, mashed banana, pumpkin puree, maple syrup, cinnamon, pumpkin pie spice, and baking powder. Stir until everything is well incorporated.
- Fold in the chopped pecans.
- Grease a baking dish and pour the mixture into it, spreading evenly.
Baking
- Bake for 30-35 minutes or until the top is golden and set.
- Let it cool slightly before serving.
Notes
Add a splash of vanilla extract for an extra layer of flavor. Experiment with different nuts, such as walnuts or almonds, for variety. Serve warm with a drizzle of extra maple syrup for sweetness.