Raspberry Cottage Cheese Baked Oatmeal

• servings: 6 servings
• active time: 15 minutes
• total time: 1 hour

Ingredients

2 cups rolled oats

1 Tablespoon ground flaxseed

1 teaspoon baking powder

½ teaspoon cinnamon

½ teaspoon salt

1 cup full-fat cottage cheese

¼ cup maple syrup

1 ¼ cups unsweetened almond milk (or milk of choice)

1 teaspoon vanilla extract

1 cup fresh or frozen raspberries

½ cup full-fat cottage cheese

1 Tablespoon maple syrup

1 teaspoon vanilla extract

¼ cup raspberry jam (warmed slightly for easier swirling (I warmed for 15-20 seconds in the microwave)

Directions

Preheat oven to 375°F and grease an 8×8-inch baking dish.

Combine

In a large bowl or the baking dish, combine oats, ground flaxseed, baking powder, cinnamon and salt.

Blend

In a blender combine the cottage cheese, maple syrup, almond milk and vanilla until smooth and creamy.

Combine

Pour the wet ingredients into the dry ingredients and stir to combine. Stir in raspberries

Pour oat mixture into the prepared baking dish and smooth into an even layer.

Blend

In a small blender or food processor, blend the cottage cheese swirl ingredients until smooth.

Swirl

Dollop spoonfuls of the cottage cheese mixture and warmed raspberry jam over the top of the oatmeal. Use a knife or toothpick to gently swirl them into the surface.

Bake for 40-50 minutes, or until the top is set and lightly golden. Let cool for 5–10 minutes before slicing. Enjoy warm with extra maple syrup, yogurt, or a splash of milk, if desired!

Nutrition

• Serving Size: 1 /6 recipe
• Calories: 285 kcal
• Total Fat: 6 g
• Saturated Fat: 2 g
• Cholesterol: 13 mg
• Sodium: 490 mg
• Total Carbohydrate: 48 g
• Dietary Fiber: 6 g
• Total Sugars: 17 g
• Protein: 11 g