Cottage Cheese Breakfast Loaf
Prep Time
10 minutes
Cook Time
40 minutes
Servings
8
Looking for a protein- and fibre-filled breakfast that feels a bit different? This breakfast loaf has a banana bread–like texture but is lower in sugar and packed with oats, nuts, and chia seeds to help keep you feeling satisfied all morning.
Best served warm, or toasted the following day. Try it with a generous dollop of Greek yoghurt, a smear of nut butter, or a few berries.
Nutritional Information
Per Serve
Calories
≈230 kcal
Carbohydrates
19 g
Fibre
4 g
Protein
10 g
Saturated fat
2.3 g
Sodium
240 mg
Total fat
12 g
Total sugars
≈6 g
Per 100g
Calories
≈175 kcal
Carbohydrates
14.5 g
Fibre
3.1 g
Protein
7.6 g
Saturated fat
1.8 g
Sodium
180 mg
Total fat
9.2 g
Ingredients
- 300 g cottage cheese
- 2 eggs
- 3 tbsp olive oil
- 0.25 cup mixed nuts, chopped
- 0.25 cup currants
- 1 carrot, peeled and finely grated
- 2 cups oats
- 2 tsp chia seeds
- 1 tsp cinnamon
- 2 tsp baking powder
- 1 tsp vanilla essence
Method
- Preheat oven to 175°C (fan bake). Line a loaf tin with baking paper.
- In a food processor, blend the cottage cheese, eggs, and olive oil until smooth.
- Add the remaining ingredients and pulse briefly until just combined – be careful not to overmix.
- Transfer the batter into the prepared loaf tin.
- Bake for 40 minutes, or until golden brown and a skewer inserted in the centre comes out clean.
- Allow to cool in the tin for 15 minutes or so before removing and slicing.
- Serve warm, or toasted with your favourite nut butter or Greek yoghurt and berries.
- This loaf can be frozen – use baking paper between slices for easy removal.