Ingredients
Scale
- 2 cups cottage cheese
- 2 cups fresh raspberries
- 1 cup almond milk
- 1 cup rolled oats
- 1/2 cup sliced almonds
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 large eggs
Instructions
- Preheat your oven to 375 degrees F and grease a 9×13 inch baking dish.
- In a large bowl, mix the cottage cheese, almond milk, eggs, honey, and vanilla extract until combined.
- Add the rolled oats, baking powder, cinnamon, and salt to the bowl and stir well.
- Fold in half of the raspberries gently.
- Pour the mixture into the prepared baking dish and spread it evenly.
- Top with the remaining raspberries and the sliced almonds.
- Bake for 35 to 40 minutes until the top is golden and the center is set.
- Let it cool for 10 minutes before slicing and serving.
Notes
- You can use frozen raspberries if fresh ones are not available. Thaw and drain them first.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat individual portions in the microwave for about 60 seconds.
- Drizzle extra honey on top before serving if you prefer a sweeter taste.
- You can swap almond milk for any milk of your choice.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 220 kcal
- Sugar: 12g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 55mg