Baked Cottage Cheese and Oatmeal Cake with Cranberries

I’m excited to share this revolutionary breakfast cake that combines the protein-rich goodness of cottage cheese with hearty oatmeal and tangy cranberries. This recipe emerged from my quest to create a nutritious breakfast that feels like a treat while delivering sustained energy throughout the morning.

Drawing inspiration from Scandinavian breakfast traditions, where dairy-based breakfast cakes are commonplace, I’ve developed this modern interpretation that’s both nourishing and satisfying. The combination of cottage cheese and oats creates a protein-rich, fiber-filled base that’s perfectly complemented by the bright bursts of cranberry flavor.

Why This Recipe Works

The magic of this cake lies in its perfect balance of textures and nutritional benefits. The cottage cheese creates a creamy, custard-like texture while providing essential protein. The oats add a satisfying chewiness and complex carbohydrates, while cranberries bring both tartness and antioxidants to the mix.

Ingredients

• 1/2 cup old-fashioned oatmeal (45g/1.6 oz)
• 1 cup cottage cheese (240g/8.5 oz)
• 1 large egg, room temperature
• 1/2 teaspoon vanilla extract
• 50g (1.8 oz) cranberries (fresh or dried)
• Stevia to taste (equivalent to 2-3 tablespoons sugar)
• Neutral oil for greasing (such as coconut or avocado oil)
• Ground cinnamon for sprinkling

Detailed Instructions

1. Oven Preparation

1. Position your oven rack in the middle position.
2. Preheat the oven to 180°C (360°F).
3. Choose your baking vessel: either a 6-inch round cake pan or 2-3 individual ramekins.
4. Lightly grease your chosen baking dish with oil, ensuring all surfaces are covered.

2. Batter Creation

1. Begin with the oatmeal base:

• Measure the oats precisely – too much will make the cake dry
• If using whole oats, pulse briefly in a food processor for better texture

1. Prepare the cottage cheese mixture:

• If your cottage cheese is very wet, drain excess liquid
• Blend or mash the cottage cheese until relatively smooth

1. Combine the wet ingredients:

• In a medium bowl, whisk the egg until well beaten
• Add the cottage cheese and vanilla extract
• Mix until well combined

1. Create the final batter:

• Fold in the oatmeal, ensuring even distribution
• Gently stir in the cranberries
• Add stevia gradually, tasting as you go
• The batter should be thick but pourable

3. Baking Process

1. Transfer the batter:

• Pour into your prepared baking dish
• Smooth the top with a spatula
• Sprinkle generously with ground cinnamon

1. Bake with care:

• Place in the preheated oven
• Bake for 40 minutes, or until:
  • The top is golden brown
  • The center is set but still slightly jiggly
  • A toothpick inserted comes out mostly clean

1. Check for doneness:

• The cake should spring back when lightly touched
• The edges should be slightly pulled away from the pan

Serving Suggestions

I love serving this cake in various ways:

• Warm from the oven with a drizzle of honey
• Topped with fresh berries and a dollop of Greek yogurt
• Sliced and slightly toasted the next day
• Crumbled over a smoothie bowl

Storage and Make-Ahead Tips

• Refrigerator Storage:
• Keep in an airtight container
• Stays fresh for up to 3 days
• Best reheated slightly before serving
• Freezer Storage:
• Wrap individual portions in plastic wrap
• Place in a freezer bag
• Freeze for up to 1 month
• Thaw overnight in the refrigerator

Nutrition Information

Per serving (recipe serves 4):

• Calories: 165
• Protein: 13g
• Carbohydrates: 18g
• Fiber: 3g
• Fat: 5g
• Calcium: 80mg
• Iron: 1mg

Pro Tips for Perfect Results

1. Temperature Matters:

• Use room temperature eggs for better incorporation
• Don’t skip the preheating step

1. Texture Control:

• For a smoother texture, blend the cottage cheese
• For more texture, leave it as is
• Don’t overmix after adding the oats

1. Cranberry Choices:

• Fresh cranberries provide more tartness
• Dried cranberries add concentrated sweetness
• If using dried, reduce sweetener slightly

1. Moisture Management:

• Drain excess liquid from cottage cheese
• If using frozen cranberries, don’t thaw first
• Check doneness early in small ramekins

This cottage cheese and oatmeal cake represents the perfect marriage of nutrition and comfort food. It’s an excellent option for meal prep, special brunches, or any time you want a satisfying, protein-rich breakfast that feels special while supporting your health goals.