This bread is soft, flavorful, and higher in protein.
The ingredients are designed for a smaller loaf pan:
12 × 4.5 × 3 inches (30 × 11 × 8 cm)
If you’re using a larger pan, make sure to scale the ingredients accordingly.
Allergens:
1. cereals containing gluten – may contain
3. eggs and egg products – contains
7. milk and dairy products (including lactose) – contains
Ingredients
Ingredients are for ~1.65 lb / 750 g loaf
- 2 3/4 cups rolled oats (260 g)
- 4 eggs
- 3/4 cup low-fat cottage cheese (200 g)
- 1/2 cup Greek yogurt (unsweetened) (100 g)
- 1 tsp olive oil (4 g)
- 2 tsp baking soda
- a pinch of salt
- rosemary to taste
- seeds for topping (e.g. 1 tbsp sunflower seeds + 1 tbsp pumpkin seeds)
Instructions
- Blend or grind the oats into a fine flour.
- Preheat the oven to 350 °F (180 °C).
- In a clean bowl, beat the eggs with a mixer for about 2–3 minutes until light and slightly fluffy. No need to separate yolks and whites.
- Add cottage cheese, yogurt, olive oil, salt, rosemary, and baking soda. Mix thoroughly. Small lumps from the cottage cheese are completely fine.
- Add the blended oats and mix again until combined.
- Line your loaf pan with parchment paper, pour in the batter, and smooth the surface.
- Sprinkle with seeds and place in the preheated oven.
- Bake at 340–350 °F (170–180 °C) for about 30–35 minutes.
- After baking, turn off the oven, slightly open the door, and let the bread sit inside for about 10 minutes.
- Then remove it from the pan and let it cool on a rack.
Calories & nutrition
For better tracking, you can log this meal directly in your food diary.
You can find the nutritional values in the food database under:
“Bread, baked goods & grains” → “Bread & bakery products”
👉 or click here:
Any change to the recipe changes its calories, don’t forget to adjust them.
👉 Save this recipe and try it when you’re in the mood for something simple and nutritious.
