Cottage Cheese Bread

A simple, nutritious loaf that’s flour‑free yet satisfying — this cottage cheese bread is high in protein, gluten‑free (when oats are certified GF), and easy to make with just five main ingredients plus leavening and salt.

Why You’ll Love This Recipe

• It’s incredibly easy and quick to prepare — you just strain, pulse, and bake.

• High in protein thanks to the cottage cheese and eggs — a great option for a filling breakfast or snack.

• Flourless (unless you substitute) — so it works nicely for those avoiding wheat or seeking lower‑carb alternatives.

• Versatile: you can top it with savory or sweet spreads, or turn slices into toast.

• Minimal ingredients and fuss — you likely already have everything at home.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 cups cottage cheese (well‑drained)

• 1½ cups rolled oats

• 4 large eggs

• 2 tablespoons olive oil

• 1 tablespoon baking powder

• ¼ teaspoon salt

directions

1. Preheat your oven to 350 °F (about 175 °C). Line a 9×5 inch loaf pan with parchment paper (or grease it well).

2. Strain your cottage cheese to remove as much liquid (whey) as possible. Discard or reserve the liquid (not used here).

3. In a blender or food processor, combine the drained cottage cheese, rolled oats, eggs, olive oil, baking powder, and salt. Pulse until the mixture is mostly smooth (small oat flecks are okay).

4. Pour the batter into the prepared loaf pan, smoothing the top.

5. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean (no wet batter).

   • If the top is browning too fast, you can loosely tent with foil for the last 15 minutes.

6. Let the loaf rest in the pan for 5 minutes, then transfer it to a wire rack to cool for about 10 more minutes before slicing.

Servings and timing

• Yields: 8 slices (servings)

• Prep time: ~ 5 minutes

• Cook time: ~ 35 minutes

• Total time: ~ 40 minutes

If your recipe didn’t include timing, this is based on standard baking temperature and volume.

Variations

• Flour substitute: If you don’t like oats or need a different texture, you can use almond flour or all‑purpose (or gluten‑free) flour. Use about 1 cup + 3 tablespoons of whichever flour you choose (reduce from the 1½ cups oats) to maintain similar batter consistency.

• Flavor add‑ins: Add herbs (rosemary, thyme), garlic powder, or grated cheese for a savory version. For a sweeter twist, stir in a bit of honey or cinnamon.

• Seeds and nuts: Fold in chia seeds, flaxseeds, sunflower seeds, or chopped nuts to boost texture and nutrition.

• Egg replacer: You might experiment with aquafaba or commercial egg replacers, especially for a vegan version, though results may vary in structure and rise.

• Oil alternatives: Use melted coconut oil, avocado oil, or even applesauce (though texture may change) in place of olive oil.

storage/reheating

• Storage: Store the completely cooled loaf in an airtight container at room temperature for up to 5 days. You may also refrigerate to extend freshness slightly.

• Freezing: Slice the loaf, wrap individual slices or the whole loaf in plastic wrap or foil, and freeze up to 2–3 months. Thaw in the fridge or at room temp before reheating.

• Reheating: Toast slices in a toaster or oven (350 °F / ~175 °C) for a few minutes until warmed and crisped. You can also microwave a slice for 20–30 seconds, though texture may soften.

FAQs

What type of cottage cheese works best?

Use a smooth, small‑curd or medium‑curd cottage cheese. Strain it well to remove excess moisture so the batter isn’t too wet.

Can I skip straining the cottage cheese?

Straining is important to reduce excess liquid, which helps the loaf set properly. If you skip it, the texture may be soggy or dense.

Are the oats used here gluten‑free?

Rolled oats themselves are naturally gluten‑free, but cross‑contamination may occur. For a gluten‑free version, use certified gluten‑free oats.

Can I use oat flour instead of whole oats?

You can try replacing oats with oat flour plus a bit less volume, but you may need to adjust liquid or baking time. Texture will differ.

How do I know when it’s done baking?

Insert a toothpick into the center — it should come out clean (no wet batter). Also, the edges should pull slightly from the pan and the top should be firm to the touch.

Will it rise much?

It will have some rise due to the baking powder, but it won’t be as airy as yeast bread. The structure is denser, but still sliceable.

Can I make it ahead?

Yes — bake ahead, cool completely, then store or freeze slices. Reheat when needed.

Can I omit the oil?

You could try reducing or replacing oil with applesauce or yogurt, but the loaf may be drier or have a different texture.

Is this bread low carb?

It’s lower in carbs than traditional bread, thanks to the use of oats instead of refined flour. But “low carb” is relative — check nutrition based on your dietary goals.

How should I serve this bread?

Enjoy slices plain, toasted, with butter or jam, or use it for open‑faced sandwiches, avocado toast, or alongside soups and salads.

Conclusion

This flourless cottage cheese bread recipe is a delightfully simple, protein‑rich loaf that’s perfect for breakfast, snacks, or a light meal. With just five main ingredients (plus leavening and salt), it offers a wholesome alternative to traditional bread. You can customize it with flavorful additions, store it easily, and enjoy it toasted or plain. Try this recipe once, and you may find yourself reaching for it again and again.

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