Cottage Cheese Oatmeal Cups Recipe

Introduction

Cottage Cheese Oatmeal Cups are a wholesome and tasty breakfast option that combines creamy cottage cheese with hearty oats and sweet berries. These portable cups are easy to make and perfect for busy mornings or a nutritious snack.

Ingredients

• 1 cup unsweetened almond milk
• 1 cup cottage cheese
• 1 egg
• ¼ cup maple syrup
• 1 teaspoon vanilla
• 3 cups old-fashioned rolled oats
• 1 teaspoon baking powder
• ½ teaspoon cinnamon
• ½ teaspoon sea salt
• 1 ½ cups mixed berries (fresh or frozen; if frozen, no need to thaw)

Instructions

1. Step 1: Add almond milk, cottage cheese, egg, maple syrup, and vanilla to a blender. Blend until completely smooth and creamy.
2. Step 2: In a large bowl, combine oats, baking powder, cinnamon, and sea salt. Pour in the blended mixture and stir to combine.
3. Step 3: Stir in the mixed berries. If the mixture feels too thick, add a splash more almond milk to loosen it.
4. Step 4: Scoop the batter into a greased or lined muffin tin, filling each cup evenly.
5. Step 5: Bake at 350°F for 25–30 minutes, or until the tops are set and lightly golden.
6. Step 6: Let the oatmeal cups cool completely before removing them from the tin, as they will firm up as they cool.

Tips & Variations

• Use any type of milk you prefer, such as cow’s milk or oat milk, to suit your taste or dietary needs.
• Try adding chopped nuts or seeds for extra texture and nutrition.
• Swap the mixed berries for chopped apples or dried fruit if you like.
• If you want a sweeter result, drizzle a little extra maple syrup on top before baking.

Storage

Store the cooled oatmeal cups in an airtight container in the refrigerator for up to 4 days. To reheat, warm them in the microwave for about 20–30 seconds or until heated through. These cups also freeze well—place them in a freezer-safe container for up to 2 months, then thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these oatmeal cups vegan?

To make this recipe vegan, substitute the egg with a flax or chia egg, and use a plant-based cottage cheese alternative or increase the almond milk slightly for moisture.

Can I use instant oats instead of rolled oats?

Old-fashioned rolled oats work best for texture, but you can use instant oats in a pinch. Just be aware the cups may be softer and bake a little faster, so keep an eye on them.

Cottage Cheese Oatmeal Cups Recipe

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★★★★★

4.7 from 101 reviews

Delicious and wholesome Cottage Cheese Oatmeal Cups that combine the creamy texture of cottage cheese with hearty oats and sweet berries. These baked oatmeal cups make for a perfect nutritious breakfast or snack option, packed with protein and fiber, and lightly sweetened with maple syrup.

• Author: Zane
• Prep Time: 10 minutes
• Cook Time: 25-30 minutes
• Total Time: 35-40 minutes
• Yield: 12 oatmeal cups 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

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Wet Ingredients

• 1 cup unsweetened almond milk
• 1 cup cottage cheese
• 1 egg
• ¼ cup maple syrup
• 1 teaspoon vanilla extract

Dry Ingredients

• 3 cups old-fashioned rolled oats
• 1 teaspoon baking powder
• ½ teaspoon cinnamon
• ½ teaspoon sea salt

Add-ins

• 1 ½ cups mixed berries (fresh or frozen; if frozen, no need to thaw)

Instructions

1. Blend Wet Ingredients: Add almond milk, cottage cheese, egg, maple syrup, and vanilla extract to a blender. Blend until the mixture is completely smooth and creamy, ensuring even consistency for the batter.
2. Combine Dry Ingredients: In a large mixing bowl, combine the rolled oats, baking powder, cinnamon, and sea salt. Stir to evenly distribute the dry ingredients.
3. Mix Batter: Pour the blended wet mixture into the bowl with dry ingredients and stir until fully combined, creating a thick batter.
4. Add Berries: Gently fold in the mixed berries. If the batter feels too thick, add a splash more almond milk to loosen the mixture slightly.
5. Prepare to Bake: Grease or line a muffin tin with liner cups. Scoop the batter evenly into the muffin cups, filling each about three-quarters full.
6. Bake: Place the muffins in a preheated oven at 350°F (175°C) and bake for 25 to 30 minutes, or until the tops are set and lightly golden brown.
7. Cool: Remove the muffins from the oven and allow them to cool completely in the tin. They will firm up as they cool, making them easier to remove.

Notes

• Use fresh or frozen berries as preferred. Frozen berries do not need to be thawed.
• If the batter is too thick, add a small amount of almond milk to achieve desired consistency.
• Ensure muffins are completely cooled before removing to prevent breaking.
• Store baked oatmeal cups in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.

Keywords: cottage cheese oatmeal cups, baked oatmeal, healthy breakfast, protein oatmeal cups, berry oatmeal muffins