Description
A refined breakfast that balances texture and nutrition, this bake features creamy cottage cheese and tender apple slices, finished with warm cinnamon and a crispy topping.
Ingredients
Scale
- 2 cups (450 g) full-fat cottage cheese
- 3 large eggs, room temperature
- 2 egg whites (optional for extra lift), room temperature
- 1/2 cup (45 g) rolled oats
- 1/4 cup (30 g) vanilla whey or plant protein powder (optional)
- 2 tablespoons honey or maple syrup
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon fine salt
- 2 teaspoons ground cinnamon
- Zest of 1 lemon
- 2 medium apples (Honeycrisp or Granny Smith), peeled and thinly sliced
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter, melted
- 1/3 cup (35 g) chopped toasted walnuts or pecans
- 1 tablespoon brown sugar or demerara (optional)
Instructions
- Preheat the oven to 350°F (175°C). Butter an 8×8-inch baking dish and set aside.
- Prepare the apples: peel, core, and thinly slice two apples. Toss with lemon juice and 1/2 teaspoon cinnamon.
- Blend the base ingredients in a blender or food processor until almost smooth but with a touch of texture.
- Fold in about two-thirds of the apple slices and the chopped nuts into the batter.
- Pour the mixture into the prepared dish. Arrange the reserved apple slices on top, drizzle with melted butter, and sprinkle with brown sugar and nuts.
- Bake for 30–40 minutes, until the edges are golden and set.
- Let the bake rest for 10–15 minutes, then serve warm or at room temperature.
Notes
For a refined brunch, serve alongside thinly sliced fennel and arugula dressed lightly in lemon vinaigrette.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 180mg