Description
A high-protein breakfast bake loaded with oats, fresh raspberries, and shredded coconut. Ready in under an hour and perfect for meal prep.
Ingredients
- 2 cups cottage cheese
- 1 cup rolled oats
- 1 cup fresh raspberries
- 1/2 cup unsweetened shredded coconut
- 1/3 cup honey
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
Instructions
- Preheat oven to 350 °F and lightly coat an 8×8-inch baking dish with nonstick spray.
- In a large bowl, whisk eggs, honey, vanilla, cinnamon, baking powder, and salt until smooth.
- Stir in cottage cheese, oats, and shredded coconut until evenly combined.
- Gently fold in fresh raspberries.
- Pour batter into prepared dish and smooth the top.
- Bake 40–45 minutes until edges are golden and a toothpick comes out with moist crumbs.
- Cool 10 minutes before slicing into 9 squares.
Notes
Use full-fat cottage cheese for the creamiest texture. Leftovers keep up to 5 days in the fridge or 2 months in the freezer.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American