Raspberry Cottage Cheese Baked Oatmeal
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This raspberry cottage cheese baked oatmeal tastes like cheesecake for breakfast! It’s naturally sweetened, has 13g of protein per serving and is perfect for meal prep.
I’ve been on such a cottage cheese kick lately and I seriously use it in everything. From blueberry cottage cheese muffins to cottage cheese overnight oats, it’s become one of my go-to ingredients for adding extra protein and creaminess to recipes.
So of course, it was only a matter of time before I tried a cottage cheese baked oatmeal. It took me a few attempts to get the ratio just right, but I finally nailed it and I’m so excited to share it with you.
“Wow wow wow! What a breakfast I just served up on this Saturday! This recipe is a keeper…that cottage cheese truly makes it seem your eating cream cheese… great recipe!!
Table of Contents
Why I Love This Cottage Cheese Baked Oatmeal
- No protein powder: Each serving has 13 grams of protein, all from real food ingredients like oats and cottage cheese. No protein powder needed!
- Creamy and satisfying: The cottage cheese makes this baked oatmeal extra rich and creamy with a texture that’s almost like cheesecake.
- Naturally sweetened: Made with maple syrup and raspberries for the perfect balance of sweetness without refined sugar (depending on the type of jam you use!).
- Great for meal prep: It reheats beautifully, so you can bake it once and enjoy a cozy, protein-packed breakfast all week long.
- Festive and family-friendly: The raspberry swirl makes it feel special enough for brunch or the holidays, but it’s easy enough for any weekday morning.
Ingredients & Substitutions
- rolled oats – the base of the baked oatmeal. Old-fashioned rolled oats work best for that hearty, chewy texture.
- ground flaxseed – adds a little boost of fiber and helps bind everything together.
- baking powder – helps the oatmeal bake up light and fluffy.
- cottage cheese – the star of the show! Use full-fat cottage cheese for the creamiest texture and best flavor.
- maple syrup – naturally sweetens the oatmeal while keeping it refined sugar-free.
- almond milk – any milk works here, but I love using unsweetened almond milk to keep it light.
- raspberries – fresh or frozen both work. They add bursts of tart sweetness in every bite. Feel free to swap the raspberries with another fruit of choice. Blueberries, blackberries and strawberries would all be delicious.
- cottage cheese swirl – a simple blend of cottage cheese, maple syrup and vanilla that gives this baked oatmeal a creamy, cheesecake-like finish.
- raspberry swirl – just raspberry jam warmed up so it’s easy to swirl on top. It makes the oatmeal look beautiful and adds extra berry flavor. To keep this recipe naturally sweetened I recommend using a jam that is fruit-sweetened like Smash Foods Raspberry Superfood Jam or Crofters Just Fruit Raspberry Spread. Just like with the raspberries you can use a different flavor jam if you prefer.
Find the full ingredient list with measurements in the recipe card below.
How to Make Cottage Cheese Baked Oatmeal
Step 1:In a large bowl combine the oats, flaxseed, baking powder, cinnamon and salt.
Step 2: Add the cottage cheese, maple syrup, almond milk, and vanilla to a blender and blend until smooth and creamy.
Step 3: Pour the blended mixture into the oats and stir until everything is well coated. Gently stir in the raspberries.
Step 4: Blend together the cottage cheese swirl ingredients until smooth.
Step 5: Dollop the blended cottage cheese over the oatmeal along with the warmed raspberry jam. Use a knife or toothpick to create pretty swirls on top.
Step 6: Bake for 40–50 minutes, until the top is set and golden. Let it cool for about 10 minutes before slicing. Enjoy warm!
Brittany’s Recipe Tips
- Warm the jam first: Give your raspberry jam a quick 15–20 second warm-up in the microwave so it’s easier to swirl. It spreads beautifully that way and makes those pretty ribbons on top.
- Mix it all in one dish: To save on dishes, you can mix the dry and wet ingredients right in your baking dish instead of using a separate bowl. Just stir everything together until well combined before adding the swirls.
- Let it rest before slicing: Give the oatmeal about 10 minutes to cool and firm up before cutting into squares. It’ll hold together much better.
How to Store & Reheat
Store: Let the baked oatmeal cool completely, then cover the dish or transfer slices to an airtight container. It’ll keep in the fridge for up to 5 days.
Freeze: For longer storage, wrap individual portions and freeze them for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat: Warm up slices in the microwave for about 30–60 seconds or in a toaster oven until heated through. Add a splash of milk or yogurt on top to bring back that fresh-from-the-oven creaminess. If you’re reheating the entire pan cover with foil and warm in a 350ºF oven for about 20 minutes.
Frequently Asked Questions
Yes, you can absolutely prep this baked oatmeal ahead of time! There are two easy ways to do it:
Option 1: Bake and then reheat before serving
Bake the oatmeal as directed, let it cool, then cover and refrigerate for up to 5 days. When ready to serve, cover with foil and warm in a 350°F oven for about 20 minutes or reheat individual portions in the microwave for 30–60 seconds.
Option 2: Prep without baking
Mix together your dry ingredients in one bowl and your wet ingredients in another. Cover both bowls and store. The dry mixture can sit out at room temperature, while the wet mixture should be refrigerated overnight. In the morning, stir everything together, pour into your baking dish, add the swirls and bake as directed.
Absolutely. Blueberries, strawberries or even a mix of berries all taste amazing here. Just use the same amount.
The top should be golden and set, and a toothpick inserted in the center should come out mostly clean. If it still looks a little wet, give it a few more minutes.
More Baked Oatmeal Recipes
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Raspberry Cottage Cheese Baked Oatmeal
Ingredients
Oatmeal Base
- 2 cups rolled oats
- 1 Tablespoon ground flaxseed
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 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
Raspberry Swirl
- ¼ cup raspberry jam, warmed slightly for easier swirling (I warmed for 15-20 seconds in the microwave)
Instructions
- Preheat oven to 375°F and grease an 8×8-inch baking dish.
- In a large bowl or the baking dish, combine oats, ground flaxseed, baking powder, cinnamon and salt.
- In a blender combine the cottage cheese, maple syrup, almond milk and vanilla until smooth and creamy.
- Pour the wet ingredients into the dry ingredients and stir to combine. Stir in raspberries
- Pour oat mixture into the prepared baking dish and smooth into an even layer.
- In a small blender or food processor, blend the cottage cheese swirl ingredients until smooth.
- Dollop spoonfuls of the cottage cheese mixture and warmed raspberry jam over the top of the oatmeal. Use a knife or toothpick to gently swirl them into the surface.
- Bake for 40-50 minutes, or until the top is set and lightly golden. Let cool for 5–10 minutes before slicing. Enjoy warm with extra maple syrup, yogurt, or a splash of milk, if desired!
Notes
- To keep this recipe naturally sweetened I recommend using a jam that is fruit-sweetened like Smash Foods Raspberry Superfood Jam or Crofters Just Fruit Raspberry Spread.
- Use different fruit: You can swap the raspberries for blueberries, blackberries, strawberries, or a mix of berries. Just use the same amount and pair it with your favorite jam for the swirl.
- Storage: Keep leftovers covered in the fridge for up to 5 days or freeze for up to 3 months. Reheat in the microwave or oven before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Equipment
Like This Recipe? Rate & Comment Below!
I second the immersion blender, especially for the cottage cheese swirl. The first time I used my vitamix. I loved eating it with a little syrup! I did only use a cup of coconut milk the 2nd time I made as I ran out and it came out good still. I figured the liquid from the frozen strawberries may make up for it!
So glad you enjoyed this baked oatmeal, Christina! I love hearing that the immersion blender worked better for you and that your swap with the coconut milk still turned out well with the frozen strawberries. Thanks so much for making it and for coming back to leave a review.
This turned out alright–the feedback from the family was that it was too salty. I think different brands of cottage cheese have varying amounts of salt. I would cut my amount back next time to 1/4 tsp. Also, I would use an immersion blender next time instead of my usual because the amount of liquid and ingredients isn’t quite enough for my upright blender.
Hi! Thanks so much for making this recipe and for coming back to share your feedback. I really appreciate it. Cottage cheese brands can definitely vary with salt so cutting it back a little next time is a great idea. An immersion blender is perfect for small batches too. Thanks again for giving it a try.
Brittany – I love most of your recipes and I wanted to love this one too, but the flavor/texture wasn’t quite what I anticipated. I had hoped for more of a cheesecake like flavor in the swirl, but the cottage cheese alone was missing something – perhaps I would try the swirl again but either add a little cream cheese or use cream cheese. Overall, the oatmeal was very heavy with all of the cottage cheese, I used the Good Culture with 2% as it was what I had in the house – maybe baking it longer would have helped, not sure. Thank you for sharing.
Hi Christine – Thanks so much for trying this recipe and for coming back to share your thoughts. I really appreciate it. The swirl has a light cheesecake feel so adding a little cream cheese would definitely give it a stronger flavor. Using full-fat cottage cheese does make it a bit richer so that might help next time too. Thanks again for giving it a try.
The flavor is amazing but wondering if I did something wrong. After adding the wet ingredients to the oats, the mixture was very loose and liquidy. The consistency after baking is very mushy and wet. Maybe it’s not baked long enough? Or maybe cut back on liquid to get the consistency I’m looking for? I
Hi Heather, thanks so much for giving this recipe a try! The mixture does look liquid before baking, but it should set up once baked and cooled. If it stayed a bit wet, it might have just needed a few more minutes in the oven. Some cottage cheese brands are also runnier than others, which can make the texture softer.
I was curious about this recipe. I just made a half a batch because I wasn’t sure my family would like it. I was delightfully surprised that not only did I love it, but my family did too. I’m going to have to make another batch soon. I love that I could make it with frozen raspberries. The high protein content, and the low amount of added sugar makes it five stars in my book!
Yay! That makes me so happy to hear, Sharon. I love that your family enjoyed it too. Thanks for coming back to leave a review. It means the world to me.
this was one of the best baked oatmeals I’ve ever made. I switched the cottage cheese to Greek yogurt cu I don’t like cottage cheese and it turned out delish. I baked it longer than stated- more like 50 min and and it was perfect.
Woo!! That makes me so happy to hear, Lori. Love that you tried it with Greek yogurt and it still turned out great. Thanks so much for making it and for coming back to leave a review.
This was delicious and my kids gobbled it up. I did make some changes because I didn’t have all the ingredients on hand.
I used blueberries and added an egg. I used cream cheese for the swirl but still did the cottage cheese in the oats. I skipped the jam on top.
I also made the mixture the night before and popped it in the oven in the morning.
So glad it was a hit with your kids, Elizabeth! I love that you made it work with what you had on hand. Thanks for taking the time to share your version!
all your recipes are great.
Aww thank you so much!! That makes me so happy to hear 🙂
you don’t give the amounts of your ingredients. why? I don’t know how to make your recipies without knowing the amount of oatmeal, for example. please reply.
Hi Megan – The full recipe is down below in the recipe card. Let me know if you’re still having trouble finding the recipe.
do you have to use flaxseed?
Hi Coral – You don’t have to use flaxseed, but it does help bind the oatmeal a bit and adds extra fiber. If you’d like to skip it, you can leave it out or use chia seeds instead. The recipe should still turn out great either way!
Could I use Greek yogurt instead of cottage cheese?
That should work just fine, but it might change the flavor of the recipe slightly. Let me know if you end up trying it and how it turns out!
I used Greek yogurt and it was great
These oatmeal recipes sound really great, easy, and mouthwatering. Thank you for the non-vegan options that allow me to use ingredients I have on hand.👍
So glad you’re excited to try them, Lee! I love keeping things flexible so you can use what you already have. Thanks for the kind words and for taking the time to comment!
I made this with frozen blueberries. I prefer this cold over hot (I’m weird about textures). I didn’t have honey so I used agave and it was a good substitute. I’m enjoying these for breakfast and like that it’s a good protein source while still tasting good. Will be making again!
So glad you liked it, Katy! Blueberries and agave sound like great swaps, and I love that you’re enjoying it cold. Thanks for making it and for coming back to leave a review!
Such an easy, quick, almost healthy recipe! I say almost because even though it was tasty, I found it incredibly sweet!
Next time I will try adding just a splash of maple syrup to the cottage cheese mix (for the flavour) and less jam as I would prefer this to be healthier.
Only had chia seeds on hand and they worked fine instead of flaxseed.
Definitely recommend! Already sent to other friends 🙂
So glad you liked it, Andrea! Sounds like you have a good plan for next time, and I love that the chia seeds worked in place of flaxseed. I’m sure that’ll be helpful to others. Thanks for sharing and for passing it along to friends!
For the person talking about refined sugar, good good preserves are very low sugar.
The Currant Jam is 1G of sugar per TBSP and it’s all natural from the fruit:
Link to the Jam:
https://amzn.to/4r3Ac6P
I cut out squares and put them in the air fryer wet side up, for 10 min till is slightly burnt on the edges. Nice and crispy on the outside.
I make this with pitted frozen cherries and unswetened currant preserves. I 1.5x the recipie, and cook it till it’s almost burnt around the edges.
That sounds amazing, Mark. I love the idea of crisping it up in the air fryer and using cherries with currant preserves. Thanks for sharing your twist!
I love the idea of these baked oats, but for my taste a few tweaks upped the protein, decreased simple carbs, and made it just as good.
I didn’t add any sweetener to the oatmeal base. Almond milk serves no added benefit (this isn’t a lactose- or milk-free recipe, after all), since it has little protein, so subbed plain milk (water would work). The sweetness comes from the raspberries, the cottage cheese swirl, and especially the jam. Leaving sweetener out of the oatmeal base gives you a nice contrast in flavor and texture, rather than the whole dish being sweet.
Next time I make it will try using an egg in place of flaxseed and cut back liquid accordingly.
Thanks for taking the time to share what worked for you, Martha. I’m glad you enjoyed it and love that you made it your own. Your adjustments sound delicious!
flaxseed has to much fiber for what I’m supposed to have. so what can I use as a substitute for the flaxseed or will it hurt the recipe if I take it out completely?
Hi Abigail – The flaxseed does add a little fiber and helps with binding, but the recipe will still bake up fine without it. If you’d like, you can swap it for the same amount of chia seeds to get a similar texture.
Very tasty, I loved it!
Good idea. I will try it as soon as I get all the ingredients together.
Thanks, Susan! Hope you enjoy it once you get the chance to make it.
Jam has refined sugar. This isn’t a “naturally sweet” recipe.
Hi Sheila – Not all jam does! For instance Crofter’s Organic Raspberry Just Fruit Spread is naturally sweetened just with fruit and Smash Foods Raspberry Superfood Jam is sweetened with dates, so I recommend using a sugar-free or naturally sweetened jam to keep this recipe naturally sweetened.
could we swap out cottage cheese with greek yogurt??
Hi Brancey – Greek yogurt can work in some baked oatmeal recipes, but I haven’t tested it in this one. The cottage cheese gives it that extra creamy, cheesecake-like texture, so swapping it might make it denser and a bit tangier. If you try it, I’d love to hear how it goes!
ok, Karen!
Looking to make these recipes with lower carbs….?
Hi Tessa – There isn’t really a good substitute for the oats to make this lower in carbs since that is a main ingredient in this recipe.
I was thinking about blending the oats to smooth out the texture more like cheesecake. So I was thinking that using coconut flour or almond flour with the cottage cheese could work.
I made this exactly…it was no where near creamy when I combined the wet with dry. it was liquid…it’s in the oven now & I sure hope it transforms itself
Hi Roberta – The mixture should look pretty liquidy before baking, so you did it right. The oats absorb a lot of that moisture in the oven, which gives it that creamy texture once it’s baked. Hope it turned out well for you!
Texture is like a bread pudding, and taste is just ok. Looks like undercooked meatloaf, the pink resembling rare hamburger. Will not make again.
Hi Naomi – Sorry to hear it didn’t turn out as expected. The texture should be soft and set, not overly wet or pink inside. Did you use frozen raspberries by chance? They can sometimes release more liquid and affect the color and bake time. Also curious what brand of cottage cheese you used and if you baked it the full 40–50 minutes. I’d love to help figure out what might have happened.
Delicious! Don’t listen to the other two reviews from the same person. Cheesy and the right amount of sweet.
Oh yay! Love hearing this, Becky. Thank you for the review and star rating.
can I use homemade chia seed jam instead of jam?
For sure! That would be delicious. Let me know how it turns out if you end up trying it.
Deeply disappointed. The result was a soggy, unsweet waste of ingredients. Will never make again
You should delete your second review.
Absolutely delicious! had an eye on this recipe for a couple of days, just made it and can confirm this is my new favorite. I’ve been following you for years and have made many of your recipes – but this one is another level. Thank you x
That makes me so happy to hear, Zuzana! I’m thrilled this one was such a hit for you. Thank you for following along and for making so many of the recipes. It means the world to me.
Hi Josh – So sorry to hear this didn’t turn out for you. It seems like many others have had success with this recipe, so I’m wondering if 1) your oven just required more bake time or 2) your cottage cheese was super liquidy causing your baked oatmeal to be soggy. What brand of cottage cheese did you use? In regards to the sweetness level, this is meant to be a breakfast recipe and not overly sweet. You can always serve it with maple syrup and the sweetness amount is going to depend on the type of jam you use as well. Thanks for giving this recipe a try.
Tell me the recipe please I would love to try it
Easy to make. Love it
Yay! So glad you loved this recipe! Thanks for making it and for coming back to leave a review. I so appreciate it!
Is full fat cottage cheese required for a specific reason or would low fat work?
Low-fat will work just fine, I just prefer full-fat for a creamier texture.
Can you make oatmeal with a high protein yoghurt ?
Hi Mariah – Are you talking about this recipe specifically? You can try swapping the cottage cheese with a high-protein yogurt, but if might change the flavor of the baked oatmeal slightly. Let me know if you end up trying it and how it turns out!
Wow wow wow! what a breakfast I just served up on this Saturday! this recipe is a keeper…that cottage cheese truly makes it seem your eating cream cheese. the only change I made was making a quick compote out of fresh raspberries and using that instead not jam. great recipe!!
Yay! That makes me so happy to hear. I’m so glad you enjoyed this baked oatmeal recipe. Thanks for making it and for coming back to leave a review. I really appreicate it!
I do not like maple syrup. Can I substitute it with honey?
Yes, honey will absolutely work.
It was easy to prepare. It was quite delicious and I made it with different fruits. Blueberries and Dates came out just as well as the raspberries. Thnx for sharing the recipe 😋
So glad you enjoyed this recipe! Thanks for making it and for coming back to leave a review. I really appreciate it!
Can I replace the Raspberry Jam..for something else as Im trying to cut down on my sugar.
You can swap it with any jam of choice like a sugar-free or low-sugar option! Let me know if you end up trying this recipe and what you think of it.
Can I replace the Raspberry for something else as Im trying to cut down on my sugar.
Totally. You can use any jam you prefer, including a sugar-free or low-sugar option!
I wish it had eggs in it
Hey Lisa – You can always swap the flaxseed with an egg (it would probably work with even 2 eggs if you wanted to add an extra one).
Really good, and easy.
Yay! So glad you enjoyed this recipe! Thanks for making it and for coming back to leave a review. I appreciate it!
this looks really good. To make it ” Diabetic friendly”, do you think I can use stevia or Xylitol instead of the Maple syrup? Do you think the consistency will be affected?
Thanks in advance for any suggestions and thans for the recipe 😊
Hi Monna – I haven’t tested it with stevia or xylitol, but either should be fine to use in place of the maple syrup. I’d start with a smaller amount and adjust to taste, since both are sweeter. The texture shouldn’t be affected much. Let me know if you give it a try, I’d love to hear how it goes!
Can I substitute 1 cup almond flour and oats for the 2 cup oats? Trying to reduce the carb load. I’ll be using keto maple syrup. Thanks!
I’m not sure about swapping the rolled oats for almond flour. I’ve never tried that before and it would probably change the consistency and texture of the recipe. Let me know if you end up trying it and how it turns out.
Delicious with great nutrition too
I’m so glad you enjoyed this recipe! Thanks for making it and for coming back to leave a review. I so appreciate it!
could I use a homemade chia seed jam for the jam?
Yes, that would be delicious!
Kind of annoyed you wasted my time with your high protein tease. 11 G protein per serving is NOT high protein. It’s kind of pathetic actually.
Minimum target per meal should be 25 to 30g, even a sedentary small adult.
Hey Laura – This baked oatmeal has 13g of protein per serving (there was a typo previously). Everyone follows different guidelines when it comes to protein and this recipe is overall higher in protein than regular baked oatmeal. That said, this isn’t meant to necessarily be the only part of your breakfast. I usually pair it with turkey sausages for more protein. You can always serve it with eggs + sausage to add more protein.
This looks incredible! I cannot wait to try it!!!
I hope you love it! Let me know what you think of it if you do end up making it 🙂
I’m going to try this recipe bc of the negative review. I love the ingredients, I’ll follow your recipe to a T & let’s see.
just curious..
is the flaxseed just for added protein and fiber or is it a necessary ingredient for this to turn out?
It’s an egg replacer to help the oatmeal bind together. You can either swap it with one egg, but it also should turn out without the flaxseed or egg just fine. I’ve made baked oatmeal without either and it turns out. Let me know if you end up trying it!