Cottage Cheese, Oat & Date Breakfast Bake
Breakfast · American · Ready in 40 min · Serves 2
Oats baked with cottage cheese, dates and cinnamon into a soft, sliceable tray. A 631-calorie make-ahead breakfast at 35g of protein.
Per serving
- Calories
- 631
- Protein
- 35 g
- Carbs
- 80 g
- Fat
- 19 g
- Fibre
- 9 g
Vitamins and minerals, % of a day’s needs
- Iron22%
- Vitamin D6%
- B1277%
- Zinc36%
- Magnesium32%
- Omega-313%
- Folate22%
- Calcium31%
- Selenium39%
- Potassium21%
- Vitamin C2%
- Vitamin A22%
- Riboflavin70%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 120 g Rolled oats
- 300 g Cottage cheese
- 2 whole Eggs
- 80 g Pitted dates
- 200 ml Whole milk
- 1 tsp Ground cinnamon
- 0.3 tsp Salt
Method
- 1
Line a small tin. Chop the 80g of pitted dates into rough pieces.
- 2
Whisk the 2 eggs with the 300g of cottage cheese, the 200ml of whole milk, 1 teaspoon of ground cinnamon and a quarter teaspoon of salt until it is loose and evenly combined.
- 3
Stir in the 120g of rolled oats and the chopped dates, then pour the mixture into the lined tin and level the top.
- 4
Set the oven to 180C fan and bake for 30 minutes, until the top is golden and the centre no longer wobbles when you nudge the tray.
- 5
Leave it in the tin for 5 minutes so it firms up enough to slice cleanly, then cut into 2 portions.
