Description
A light and tangy cottage cheese bake with lemon and raspberries, perfect for breakfast or a healthy dessert.
Ingredients
- 1 cup cottage cheese
- 1/2 cup almond milk
- 1/4 cup honey or maple syrup
- 2 large eggs
- 1 cup raspberries
- 1/4 cup lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- 1/4 cup rolled oats
- 1 teaspoon baking powder
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking dish.
- In a large bowl, whisk together the cottage cheese, almond milk, honey or maple syrup, eggs, lemon juice, lemon zest, and vanilla until well combined.
- Gently fold in the raspberries.
- In a small bowl, stir together the rolled oats, baking powder, and a pinch of salt.
- Add the dry mixture to the wet ingredients and stir until just combined.
- Pour the batter into the prepared baking dish and smooth the top.
- Bake for 25–30 minutes, until the edges are lightly golden and the center is set.
- Allow to cool for 10–15 minutes before slicing. Serve warm or at room temperature.
Notes
Serve with Greek yogurt or a drizzle of honey. Can be stored in the fridge for up to 3–4 days.