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by Stella on
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This loaf is simple, healthy and protein packed.
@hungryhappens Flourless Cottage Cheese Bread 🍞 5 Ingredients recipe is on: HungryHappens.Net
♬ original sound – Stella Drivas
Cottage cheese is really having its moment right now and I figured its the perfect ingredient to add to a bread. Of course I try to keep mine healthy, sugar less and add in more nutrients when possible so I created this easy to make flourless loaf.
You can pulse this smooth in a blender or food processor or just mix the ingredients in a bowl. If you don’t like oats, you can use all purpose flour, almond flour, rice flour or bread flour but add in about 1 cup + 3 tablespoons of any flour you may use. We love to top ours with butter, honey and cinnamon!
Thank you for swinging by Hungry Happens! If you create this dish or any other from our site, we would greatly appreciate you taking the time to comment and rate the recipe! LOVE YOUR LIFE!!
Flourless Cottage Cheese Bread Loaf
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4.75 from 88 votes
Servings: 8
Prep Time: 5 minutes mins
Cook Time: 35 minutes mins
Total Time: 40 minutes mins
Ingredients
- 2 cups cottage cheese
- 1½ cups rolled oats
- 4 eggs
- 2 tbs olive oil
- 1 tbs baking powder
- 1/4 tsp salt
Instructions
Preheat your oven to 350℉ Line a 9×5 inch loaf pan with parchment paper.
Strain your cottage cheese of its liquid as best you can and discard the liquid.
Add all the ingredients to your blender and pulse until mostly smooth. Pour the batter into your pan and bake for 35-40 minutes or until toothpick comes out clean. I loosely covered mine with foil for the last 15 minutes because it was getting too tan on top.
Allow to set in the pan for 5 minutes then transfer to a wire rack to cool for 10 minutes prior to slicing.
Notes
Store on your counter in an airtight container or in your fridge for up to 5 days.
You can also just mix this in a bowl if you don’t have a blender.
Almond flour or all purpose flour can be subbed for the oats but decrease the amount to 1 cup + 3 tablespoons of flour.
Nutrition
Calories: 172kcal | Carbohydrates: 13g | Protein: 11g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 91mg | Sodium: 429mg | Potassium: 140mg | Fiber: 2g | Sugar: 2g | Vitamin A: 192IU | Calcium: 152mg | Iron: 1mg
Author: Stella
- Gluten Free
- Low Carb
- Sugar Free
- Vegetarian
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254 comments
- Lisa
i’ve been waiting for a recipe like this, Stella! i’m currently draining the 1 percent cottage cheese *hope it will be good enough* overnight and will make this in the morning. i’m going to add some garlic powder, white pepper and everything bagel seasoning to it – i am drooling already! i’ll let you all know how it turns out. also – thanks for also doing measurements in grams – i find it a lot more accurate.
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- Lisa
i probably should have added even more baking powder to this. it looked very risen when it was finished baking *needed an extra 20 minutes but was still a bit dampish in the middle*. but it completely deflated! with the seasonings i used it tasted REALLY nice! i toasted it and it was salvageable. i might make into a flat bread next time – super filling too – thanks Stella~
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- E
Fabulous recipe, I love it.
(wanted to let you know that the site is so packed with ads that it freezes my phone up over and over. I had to just take a screenshot 🤷♀️)
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- Stella
I totally understand about the ads. They are there to help support me and my family as a source of income so that I may keep sharing recipes online.
I will be launching a Premium Subscription service in a few months that will have zero ads and the subscriber will pay a monthly charge of around $5 for 10 new recipes per month. Maybe that is something you will enjoy more so. Thank you for your feedback!- Reply
- Liora Shainfeld
tastes like cheesy bread. If you set aside a bit and put a 10cm ish thick layer in a mug, then microwave for about 2.15 , the cottage cheese melts a bit and becomes stretchy and cheesy. really flavourful, will def be trying again
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- Eva Goldman
Can I use buckwheat flour instead of oats?? Thank you
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- Stella
Hi Eva, I havent tried it but it might work!
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- Denise
Hi Stella
Your recipes are fabulous!! is there a cookbook in your future? Put me down for.one right now! you really should!!- Reply
- Stella
Hi Denise! Thank you so much for the support and YES! I am working on a cookbook currently and it will be out in 2025. Please stay tuned or better yet, subscribe to the website to receive notification of its release! Cheers!
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- Megan
I substituted cottage cheese for a vegan cottage cheese made from tofu and it still is a delicious high protein bread! Thank you for the recipe!
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- Stella
Hi Megan, that’s awesome! I’m so glad it worked with the tofu sub! Thanks for sharing your feedback with us!
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- Dianna
Tried this recipe this morning. Both of us thought this bread was delicious. I will make it again. Thank you for sharing the recipe.
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- Stella
Hi Dianna, I’m so happy you both enjoyed the bread!
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- Ah
two questions:
Could you use low fat cottage cheese?
Are the oats instant or not?- Reply
- Stella
The oats are rolled oats/ old fashioned oats.
I haven’t tried low fat cottage cheese and I’m not sure if it would work. I tend to always full fat dairy products in general.- Reply
- Kira
Loved this recipe! Easy to make and turns out great every time. Was wondering if it would be possible to make it into muffins?
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- Stella
Hi Kira, yes you can definitely do this in a muffin tray and just decrease time! Thank you for the lovely feedback!
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- Chris
I made this, it’s is delicious. I didn’t have enough pasta so I used instant maple and brown sugar oatmeal, tastes great!
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- Stella
Hi Chris, I’m so glad the recipe was a success for you! Thank you for the kind rating!
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- Brett
Anyone do bagels with this?
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- susan bushey
Can I use flax seeds instead of oats? I don’t eat oat oats.
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- A
After reading some of the comments, I made it with 3 eggs instead of 4. I also added 1 tsp vanilla, plenty of cinnamon, and 1 TBS of coconut sugar. I baked it for about 50 minutes at 350.
The result was a very satisfying French toast breakfast bread! It is dense, somewhere between an Irish brown bread and banana bread, so I wouldn’t have it as a sandwich. The base recipe would be an EXCELLENT savory beer bread alternative. This is a great idea and recipe – thank you.
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- Megan
Incorrect baking time. Takes an hr at least
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- Stella
Hi Megan, every oven is different and some heat stronger than others. You should always check for doneness with a toothpick.
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