Ingredients
Scale
- 2 cups cottage cheese (480 g)
- 1 cup rolled oats (90 g)
- ½ cup almond flour (48 g)
- ¼ cup maple syrup (60 ml)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ cup chopped walnuts (30 g, optional)
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×9-inch baking dish.
- In a large mixing bowl, combine the cottage cheese, rolled oats, almond flour, maple syrup, eggs, vanilla extract, cinnamon, baking powder, and salt. Mix until well combined.
- If you’re using walnuts, fold them into the mixture.
- Pour the batter into the prepared baking dish, spreading it evenly.
- Bake for 30–35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Let it cool for a few minutes before slicing into squares. Serve warm and enjoy!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave or oven before serving.
- For a nut-free version, omit walnuts.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 square
- Calories: 220
- Sugar: 8g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 70mg