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!
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!