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
- 1 cup fresh or frozen raspberries
Cottage Cheese Swirl
- ½ cup full-fat cottage cheese
- 1 Tablespoon maple syrup
- 1 teaspoon vanilla
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!
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.