![Cottage Cheese Oat Bread Recipe [High Protein, Gluten Free]](https://alphes-corner.com/wp-content/uploads/2024/06/cottage-cheese-oat-bread-high-protein-gf-1.jpg?w=1108&h=737&crop=1)
I have recently seen a lot of cottage cheese recipes pop up all over social media, amongst which were a few bread recipes which caught my attention. I happened to have a pot of cottage cheese in the fridge and decided to give it a go. Naturally, I wouldn’t be myself if I hadn’t added my own touch. The result? I’m in awe! Absolutely delicious. What’s even better, this bread is high in protein, and therefore a great option for those who try to hit their protein goals. It is also gluten free, and trust me – it tastes way better than store-bought gluten-free loaves.
Ingredients for cottage cheese oat bread
To make the gluten free cottage cheese oat bread you’ll need:
- 200g rolled oats – if you’re celiac, make sure the oats are certified gluten free!
- 300g low fat cottage cheese
- 2 eggs
- 2 tablespoons flax seeds
- 25g pumpkin seeds
- 25g sunflower seeds
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon nigella seeds
How to make cottage cheese oat bread
It couldn’t be simpler! Just place all ingredients in a bowl and mix until combined well. Form a loaf out of the dough and place it on a lined baking sheet.
Pre-heat the oven to 180°C. Bake your high protein bread for 60 minutes, then take it out of the oven and let it cool before slicing.
Ingredient swaps
Feel free to use your favourite seed mix instead of the pumpkin and sunflower seeds – just aim for a total of 50g. You can skip the seeds entirely and use an extra 50 grams of oats, but I don’t recommend it. Seeds add an extra layer of flavour, and bring a lot of nutritional benefits.
Nigella seeds can be skipped, but if you’ve never used them – give them a go! They’re extremely aromatic and will enhance the flavours.
I haven’t tried it yet, but I imagine you could also make this bread in a sweet version. Replacing pumpkin seeds with chopped walnuts, sunflower seeds with dried cranberries and nigella seeds with cinnamon should yield an interesting result! The sweet loaf would be delicious served with honey or jam. I’m definitely going to try it one day.
How to store cottage cheese oat bread
This bread won’t last as long as a traditional loaf. I suggest slicing the bread once it has cooled down and freezing most of it. You can then defrost as much as you need each time.
Nutritional benefits of cottage cheese and seeds
First things first – there’s nothing wrong with traditional bread. A slice of fresh, crispy sourdough is one of the most delicious foods, if you ask me. I definitely don’t encourage anyone to give it up! However, this high protein loaf can be a nice, healthy and delicious alternative if you want to shake things up.
Cottage cheese is naturally high in protein – a macronutrient essential for maintaining healthy muscles. It’s also the most satiating macronutrient which will keep you full for longer.
Seeds, although high in calories, contain loads of healthy fats which help keep our hearts healthy. They also contain protein and fibre, essential elements of a healthy diet. Pumpkin seeds also contain omega-6 and omega-3 fats, as well as magnesium, manganese and zinc.
In general, this high protein bread will make a healthy and nutritious addition to your diet. Rich in protein, fibre and healthy fats, it’s already a diverse and balanced food on its own. Pair it with your favourite sandwich toppings and you’ll have a delicious, satiating and satisfying meal.
Have fun with the shapes! Try shaping bread rolls or bagels
This high protein seeded oat bread recipe will be perfect for making bagels or bread rolls too. Next time I make it, I will make it in the form of bagels or fun shaped bread rolls. I will probably reduce the baking time by 5-10 minutes when I split the dough into smaller pieces.
Cottage Cheese Oat Bread (Gluten Free)
High protein, aromatic and delicious alternative to traditional bread
Ingredients
- 200g rolled oats
- 300g low fat cottage cheese
- 2 tablespoons flax seeds
- 25g pumpkin seeds
- 25g sunflower seeds
- 2 eggs
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon nigella seeds
Directions
- Place all ingredients in a bowl and mix with a spatula until well combined.
- Pre-heat the oven to 180°C.
- Transfer the dough into a small loaf tin or shape a loaf and place it on a lined baking sheet.
- Bake for 60 minutes, then remove from the oven.
Also see:
Alphe's Corner 
I have made this bread 3 times and shape on parchment paper . First loaf looked just like picture . Next two loafs were almost flat . What went wrong ? So hard to under grams .
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May be you forgot to add the eggs
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Did you remember the baking powder?
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How long would this take in an air fryer? It is wonderful!
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So so nice , even hubby like it and said I have to make it again.thank you .
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This is my absolute favorite gf bread recipe! I top mine with sesame seeds.
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excellent loaf. Crunchy on the outside soft in the middle. Filling. I added does thyme and it was so tasty
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This is delicious, I try to make it once a week, I find 40-45 mins is sufficient cooking time
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excellent. Crunchy crust, soft in the middle. I added dried thyme and it was so good
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how to convert to grams and Fahrenheit for best results?
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Hi! 180C in Fahrenheit is 356F.
The recipe is already in grams. Which ingredients do you need converted?
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Hi! Could you please convert to U.S. Customary measurements? Thank you! This bread looks amazing!
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This really looks worth a try, thanks for sharing it. I am happy to experiment but thought it would be worth asking first: I want to try this in my countertop air fryer. I have a stainless bowl that fits inside and would work for a round loaf (for anyone interested it is 7×3.5″ or 17.78 x 8.89cm). But I really have no idea if it will work, if I need to reduce the volume of ingredients, or how to adjust time and temperature. If you have any thoughts, I welcome them!
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Reporting back with air fryer experiment results: I have a small appliance, so I halved the recipe and followed it exactly (except for substituting black sesame for nigella). I put a square of parchment in a stainless bowl and shaped the dough into a round loaf. After 20 mins at 356F it was overly brown. I flipped it over and cooked it for another 5 mins. I let cool and ate a slice with butter. Ate another with sharp cheddar. It was really tasty.
What I’d do differently: At half size, the slices naturally aren’t very big and I would have been better off spreading this into the bottom of the pan, making more of an intentional flatbread. It may be possible to do a full recipe in my air fryer, though I’d have to significantly reduce the temperature or the loaf will burn before it’s cooked inside. I may try this again, full size, perhaps at just 225F, forming it into a brick that would make logical slices and could be easily flipped over after some time cooking. I welcome feedback from the chef on whether you think this will work!
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Hi! I am allergic to eggs unfortunately. Could I try something like sweet potato instead of egg.
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Why did mine come out soft and mushy?
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this bread is delicious great texture and toasted it amazing. I used walnuts pecans sesame seeds and pepitas because it’s what I had. I also added some dried cranberries next time I’ll add more. Is there carb calorie info? Very curious.
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is there a conversion from grams to cups for the oats and cottage cheese?
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Thank you so much for the wonderful recipe. I work as a private chef, and I have several gluten-free clients who, after I made bread using your recipe, refuse to eat gluten-free bread from the supermarket.
Thank you again!
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what would the oats and cottage cheese be in cups?
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I baked this bread on Sunday! It is fantastic. Soon to be a staple in my diet!
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what’s the nutritional values please?
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This is sooooo good! I added sunflower seeds and walnuts. It’s amazing out of the oven and then out of the fridge sliced thin and toasted. Wow!
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try adding spices I like clove & ginger with prunes & walnuts
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If you aren’t trying to stay strictly gluten free, could you incorporate a starter into this?
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do you know the macros for this recipe ie how many grams of protein and carbs and fat per loaf or slice? It looks delicious
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how many grams of protein is in the loaf or slice? The other macros would also be really helpful. It looks delicious!
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You used grams, tablespoons and Celsius. I didn’t notice the Celsius until I had baked for an hour in a 180 Fahrenheit oven. Frustrating
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Hi is this 180 fan or conventional oven? Thanks!
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I have a problem with this loaf!! It is gone in two days and only me in the house ? How is this happening? Seriously, don’t need to eat anything else, tasty and filling. Always cook two off so at least some of it will be left xx
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hi! Any ideas of the macros for the gf version?
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Could this be baked in mini muffin tins? If so, how long would you bake them?
Thank you
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hi, I’m looking to make this and wondered do you leave the liquid in the cottage cheese when you add it?
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Tried this today. So so good. I was pleasantly surprised. Thank you!
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