Easy & Healthy Pumpkin Bake Recipe
This Easy & Healthy Pumpkin Cottage Cheese Bake is a high-protein, nutritious fall treat perfect for breakfast or dessert. Combining creamy cottage cheese with pumpkin puree and warm spices, this simple recipe uses wholesome ingredients like rolled oats and natural sweeteners to create a comforting and guilt-free dish.
- Author: lina
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 9 servings 1x
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Main Ingredients
- 2 cups (16 oz) cottage cheese
- 3 large eggs
- 1 cup pumpkin puree (not pumpkin pie filling)
- ½ cup rolled oats or almond flour
- ½ cup maple syrup or brown sugar
- 2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1 tsp baking powder
- Preheat Oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×9-inch baking dish to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, whisk together cottage cheese, eggs, pumpkin puree, maple syrup (or brown sugar), and vanilla extract until well combined and smooth.
- Add Dry Ingredients: Stir in rolled oats (or almond flour), pumpkin pie spice, and baking powder into the wet mixture until evenly distributed.
- Transfer to Baking Dish: Pour the batter into the prepared baking dish, smoothing the top with a spatula for even baking.
- Bake: Bake in the preheated oven for 40 to 45 minutes, or until the center is set and a toothpick inserted in the middle comes out clean.
- Cool and Serve: Allow the pumpkin bake to cool before slicing into squares. Serve warm or at room temperature.
Notes
- You can substitute rolled oats with almond flour for a gluten-free option.
- Adjust the sweetness by using maple syrup or brown sugar according to preference.
- Ensure to use pure pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices.
- For a vegan alternative, consider replacing eggs with flax eggs and use vegan cottage cheese substitutes.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 square (approximately 1/9th of casserole)
- Calories: 180 kcal
- Sugar: 10 g
- Sodium: 120 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 110 mg
Keywords: pumpkin bake, healthy pumpkin recipe, high protein bake, pumpkin cottage cheese, fall recipes, easy pumpkin dessert