Cottage Cheese Oat Bread
A wholesome loaf combining oats and creamy cottage cheese, perfect for breakfast or as a snack.
Ingredients
Dry Ingredients
- 200 g rolled oats Provides a wholesome base and chewy texture.
- 2 tablespoons flax seeds Packed with omega-3 fatty acids.
- 25 g pumpkin seeds Adds crunch and earthy sweetness.
- 25 g sunflower seeds Enhances texture and provides vitamins.
- 2 teaspoons baking powder Essential for leavening.
- 1/2 teaspoon salt Balances sweetness of oats.
- 1/2 teaspoon nigella seeds Adds unique flavor and subtle bitterness.
Wet Ingredients
- 300 g low-fat cottage cheese Adds moisture and protein.
- 2 large eggs Bind the mixture and help it rise.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a 9×5 inch loaf pan with parchment paper.
- In a large mixing bowl, combine the rolled oats, flax seeds, pumpkin seeds, sunflower seeds, baking powder, salt, and nigella seeds. Mix thoroughly.
- In a separate bowl, whisk the cottage cheese and eggs together until well combined.
- Pour the cottage cheese mixture into the dry ingredients and gently fold until just combined.
- Transfer the batter to your prepared loaf pan and smooth the top with a spatula.
Baking
- Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
Ensure your cottage cheese is well-drained, and don't overmix the batter. Consider toasting the seeds for added flavor.