Oh, those crazy weekday mornings—I know them all too well! Between packing lunches, finding lost shoes, and trying to gulp down my coffee before it goes cold, breakfast often gets forgotten. That’s why I created this Raspberry Coconut Cottage Cheese Bake. It’s my secret weapon for those chaotic mornings when I need something fast, filling, and packed with protein to keep me going. The best part? It takes just 10 minutes to throw together before popping it in the oven. Sweet raspberries, toasty coconut, and creamy cottage cheese make it feel indulgent, but it’s actually wholesome enough to fuel your day. No wonder my kids ask for it even on weekends!
Table of Contents
Table of Contents
Why You’ll Love This Raspberry Coconut Cottage Cheese Bake
This bake isn’t just delicious—it’s a total game-changer for your mornings. Here’s why:
- Ready in under 10 minutes of prep—just mix, bake, and go!
- Packed with 12g of protein per serving to keep you full for hours
- Naturally sweetened with honey and juicy raspberries—no refined sugar needed
- Kids devour it (mine fight over the last slice!)
Perfect for Busy Mornings
I make this the night before when I know our morning will be hectic. One dish means minimal cleanup—just slice and reheat while the coffee brews. Even better? It tastes just as good cold straight from the fridge!
Packed with Nutrition
Between the cottage cheese’s protein, oats’ fiber, and raspberries’ antioxidants, this bake feels like a treat but fuels your body right. The coconut adds healthy fats that make it extra satisfying—no mid-morning snack attacks here!
Ingredients for Raspberry Coconut Cottage Cheese Bake
Here’s everything you’ll need to make this dreamy breakfast bake – I promise it’s all simple stuff you might already have!
- 2 cups cottage cheese – I use full-fat for extra creaminess, but low-fat works too
- 1 cup rolled oats – Not quick oats! The old-fashioned kind give perfect texture
- 1 cup fresh raspberries – Gently rinsed and patted dry (frozen work in a pinch – see notes!)
- 1/2 cup shredded coconut – Unsweetened is best so you control the sweetness
- 1/4 cup honey – The good local stuff if you’ve got it
- 2 large eggs – Room temperature blends smoother
- 1 tsp vanilla extract – Pure vanilla makes all the difference
- 1 tsp baking powder – That lift is everything
- 1/2 tsp cinnamon – Just enough warmth without overpowering
- 1/4 tsp salt – Balances all the flavors perfectly
Ingredient Notes & Substitutions
No cottage cheese? Greek yogurt works beautifully – just drain any excess liquid first. Maple syrup can replace honey if you prefer. For nut-free folks, skip the coconut and add extra oats. And if raspberries aren’t your thing, blueberries or diced peaches are fabulous alternatives!
How to Make Raspberry Coconut Cottage Cheese Bake
This couldn’t be simpler—I promise! Just follow these easy steps, and you’ll have a warm, protein-packed breakfast ready before you finish your first cup of coffee.
Step 1: Mix Wet Ingredients
First, grab your biggest bowl (trust me, things get messy otherwise!). Whisk together the cottage cheese, eggs, honey, and vanilla until smooth. It’s okay if there are still small cottage cheese curds—they’ll melt into creamy goodness as it bakes.
Step 2: Add Dry Ingredients
Now gently fold in the oats, coconut, baking powder, cinnamon, and salt. I use a rubber spatula and mix just until combined—overmixing makes it tough. Carefully stir in the raspberries last so they stay whole.
Step 3: Bake to Perfection
Pour the batter into your greased dish (I use an 8×8 inch pan) and bake at 350°F for 30-35 minutes. You’ll know it’s done when the edges pull away slightly and the top turns a beautiful golden brown. Let it rest for 5 minutes—this helps it set so you get clean slices!
Tips for the Best Raspberry Coconut Cottage Cheese Bake
After making this dozens of times (yes, we’re obsessed!), here are my foolproof secrets:
- Use room temp eggs – They blend smoother with the cottage cheese for the creamiest texture
- Fold raspberries gently – I add them last to keep those pretty berry pockets intact
- Check doneness early – Ovens vary! A toothpick should come out with moist crumbs, not wet batter
- Let it rest – Those 5 minutes after baking make slicing so much cleaner
30-Minute Raspberry Coconut Cottage Cheese Bake
A protein-packed breakfast bake with sweet raspberries and coconut. Perfect for busy mornings.
- Total Time: 45 minutes
- Yield: 6 servings 1x
Ingredients
- 2 cups cottage cheese
- 1 cup rolled oats
- 1 cup fresh raspberries
- 1/2 cup shredded coconut, unsweetened
- 1/4 cup honey
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C) and grease a baking dish or line it with parchment paper.
- In a large bowl, mix together the cottage cheese, eggs, honey, and vanilla extract until well combined.
- Stir in the rolled oats, shredded coconut, baking powder, cinnamon, and salt until evenly mixed. Gently fold in the raspberries.
- Pour the mixture into the prepared baking dish and bake for 30–35 minutes until set and lightly golden on top. Let it cool slightly before slicing.
Notes
- Great for meal prep.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30–35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 12g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 70mg
Serving & Storing Raspberry Coconut Coconut Cottage Cheese Bake
Oh, the possibilities! I love serving this warm with a dollop of Greek yogurt and extra toasted coconut flakes on top—it’s like breakfast dessert! The kids go crazy when I drizzle a little extra honey over their slices. Leftovers? Just pop them in an airtight container—they’ll keep beautifully in the fridge for 3 days. To reheat, 20 seconds in the microwave brings back that fresh-from-the-oven magic. Though honestly? I often sneak forkfuls straight from the cold container—it’s that good!
Raspberry Coconut Cottage Cheese Bake Variations
This recipe is so forgiving—I love playing with different flavors! Swap raspberries for juicy blueberries or blackberries when they’re in season. For a tropical twist, try pineapple chunks with toasted macadamia nuts. Almond extract instead of vanilla gives it a lovely marzipan-like depth. The possibilities are endless!
Raspberry Coconut Cottage Cheese Bake Nutrition
Each generous slice packs 220 calories with 12g protein and 4g fiber—perfect fuel for your morning! The cottage cheese gives you calcium, while raspberries add vitamin C and antioxidants. (Nutritional values are estimates and vary based on ingredients used.)
FAQs About Raspberry Coconut Cottage Cheese Bake
Can I use frozen raspberries instead of fresh?
Absolutely! Just thaw and pat them dry first—no need to adjust baking time. They might bleed more color into the batter, but it tastes just as delicious.
Why did my bake turn out watery?
This usually means your cottage cheese had extra liquid. Next time, drain it in a fine mesh strainer for 10 minutes before mixing. Greek yogurt works great too!
Can I make this dairy-free?
Sure! Swap cottage cheese for dairy-free yogurt or blended silken tofu. Coconut yogurt adds lovely flavor, but reduce honey slightly since it’s naturally sweeter.
How do I know when it’s fully baked?
Look for golden edges that pull away slightly from the pan. A toothpick should come out with moist crumbs, not wet batter. It’ll firm up as it cools.
Can I double this recipe?
Of course! Use a 9×13 inch pan and add 5-10 minutes to the baking time. Perfect for brunch crowds or meal prep for the week ahead. If you enjoy high-protein bakes like this, check out our fajita chicken cottage cheese bake for a savory option!
