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This Oatmeal Blueberry Cottage Cheese Bread is made with nourishing ingredients for a balanced treat. Whole grains and protein bring nutrition to the table, where juicy fresh blueberries and lemon zest offer delicious flavor!
You may have noticed a trend of cottage cheese recipes threading their way through social media and The Roasted Root in all its curdled glory.
Cottage cheese offers a great deal of protein and also brings moisture and tangy flavor to baked goods. It is an ideal ingredient for protein-conscious individuals who do well with dairy.
Well, this fluffy blueberry cottage cheese bread is all about balancing enjoyment and nutrient quality in each and every slice.
Made with better-for-you ingredients like whole grain oats, cottage cheese, and lightly sweetened with pure maple syrup, this tasty blueberry bread recipe contains no refined flour or sugar.
I also love that it has low sugar content but still tastes perfectly sweet to me. Those who prefer sweet treats, be sure to add some granulated sweetener!
When cut into 8 slices, each slice contains 9 grams of protein, 30 grams of carbohydrates, and only 4 grams of fat. This macronutrient breakdown is an ideal snack for active individuals!
I see it as the perfect pre or post workout snack to fuel up on complex carbohydrates for energy and extra protein for muscle building or maintenance.
Enjoy it with another high protein source such as Greek yogurt or more cottage cheese for breakfast!
Let’s chat about the main ingredients for blueberry cottage cheese bread. The great news is all grocery stores carry the full list of ingredients.
Ingredients for Cottage Cheese Bread:
Oats: Taking the place of regular all-purpose flour, oats are an amazing alternative to bring whole grains and complex carbohydrates to this healthy bread recipe.
For gluten-free bread, use certified gluten-free oats. I use gluten-free sprouted oats.
Cottage Cheese: The main character in this story! Cottage cheese adds moisture and protein, contributing to both the texture and the nutritional value.
I use 2% milkfat cottage cheese, but you can go for a higher fat content if you prefer full fat cottage cheese.
Whole Eggs: A couple of eggs help the bread rise to its nice, fluffy texture. I haven’t tested the recipe using an egg replacer like flax eggs.
Please do drop a comment below if you try the recipe with an egg replacer.
Pure Maple Syrup: The sweetener here! I like using a little pure maple syrup to sweeten the bread because it is less refined than cane sugar. This bread is very lightly sweetened. For sweeter bread, add 1 to 4 tablespoons of brown sugar or sugar-free sweetener.
Pure Vanilla Extract: A splash of vanilla adds warm flavor!
Baking Powder and Baking Soda: Our leavening agents that ensure the bread turns out with the right texture and holds together well.
Ground Cinnamon (Optional): A little ground cinnamon makes the bread taste sweeter and gives it some warm flavor. Feel free to skip it if you aren’t into cinnamon.
Fresh Blueberries: Little pops of fresh berries make this bread a lovely treat. I recommend sticking with fresh blueberries over frozen blueberries for the best results.
Lemon Zest: Fresh lemon zest adds a little citrus flavor. For a lot of lemon flavor, use lemon zest from two lemons instead of one.
Sea Salt: A major flavor enhancer! Adding salt turns the volume up on all of the flavors and makes the bread taste sweeter.
Remember, this needs to be sea salt, not iodized salt. If you only have table salt, reduce the amount to ½ tsp.
Looking for ways you can customize this flourless cottage cheese bread recipe? Here are some good options.
Recipe Customizations:
- For more moisture and richer bread, add 2 to 3 tablespoons of avocado oil or olive oil.
- Prefer sweeter treats? Add 1 to 3 tablespoons of brown sugar.
- Swap the blueberries out for chopped fresh strawberries if you’d like.
- Add ½ of chocolate chips if you’re a chocolate lover. If omitting the berries, use ⅔ to 1 cup of chocolate chips.
- Replace the cottage cheese with ricotta cheese.
Now that we have covered the simple ingredients, let’s bake a loaf of this delicious bread.
How to Make Oatmeal Blueberry Cottage Cheese Bread:
Preheat the oven to 350 degrees Fahrenheit and line a 9” x 5” loaf pan with parchment paper.
Transfer the oats to a high speed blender or a food processor and blend on low speed for 1 minute, or until a flour forms.
Add the baking powder, baking soda, sea salt, and ground cinnamon to the blender with the oat flour and blend for another few seconds, until all of the dry ingredients are combined.
From here, you can either add the rest of the ingredients (excluding the blueberries) to the blender, or you can use a mixing bowl. I go with the mixing bowl.
For my mixing bowl folks, do the following. Whisk together the cottage cheese, eggs, pure maple syrup, and vanilla extract in a large bowl until the wet ingredients are well combined.
Add the flour mixture to the mixing bowl with the wet ingredients and stir well until a thick batter forms.
Transfer the fresh blueberries and lemon zest to the bowl and mix well until the blueberries are evenly distributed throughout the dough.
Pour cottage cheese bread batter into the prepared loaf pan and spread it into an even layer.
Cover the bread pan with aluminum foil and bake for 40 minutes on the center rack of the preheated oven.
Remove the foil and continue baking another 20-25 minutes, or until the bread is golden brown around the edges and feels firm to the touch.
Insert a digital thermometer into the center of the loaf to check its internal temperature. If it is 190 degrees Fahrenheit or higher, it is baked through.
Allow the bread to cool to room temperature before slicing and serving.
I recommend enjoying a thick slice warmed up with butter on top. A drizzle of honey or some jam is amazing too!
Storage Options:
- Room Temperature: Wrap the bread pan in plastic wrap and store it at room temperature for up to 2 days.
- Refrigerator: Refrigerate bread in an airtight container in the refrigerator for up to 5 days.
- Freezer: Transfer any leftover bread to a ziplock bag and freeze for up to 3 months.
To reheat this fluffy bread, microwave a slice for 30-45 seconds with a pat of butter on top. Jam and nut butter is tasty too!
If you’re like me and you enjoy keeping something sweet on hand to honor your sweet tooth, healthy quick bread recipes like this are gold!
Looking to try more flavors? I have a huge archive of gluten-free breads. Check out some of my other quick bread recipes.
More Quick Bread Recipes:
- Protein Cinnamon Swirl Bread
- Almond Flour Chocolate Bread
- Cinnamon Swirl Apple Oat Bread
- Almond Flour Lemon Blueberry Breakfast Bread
- Cranberry Orange Bread
Enjoy a thick slice heated up with melted butter for the ultimate feel-good treat!
Blueberry Oatmeal Cottage Cheese Bread
Equipment
Ingredients
- 2 cups quick oats , or rolled oats
- 2 tsp baking powder
- 1/4 tsp baking soda
- 3/4 tsp sea salt
- 1.5 tsp ground cinnamon, optional
- 1 cup cottage cheese
- 2 large eggs
- ⅓ cup pure maple syrup
- 1 tsp pure vanilla extract
- 2 tsp fresh lemon zest
- 1.5 cups fresh blueberries
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a 9” x 5” loaf pan with parchment paper.
- Transfer the oats to a high speed blender or a food processor and blend on low speed for 1 minute, or until a flour forms.
- Add the baking powder, baking soda, sea salt, and ground cinnamon to the blender with the oat flour and blend for another few seconds, until all of the dry ingredients are combined.
- From here, you can either add the rest of the ingredients (excluding the blueberries) to the blender, or you can use a mixing bowl. I go with the mixing bowl.
- For my mixing bowl folks, do the following. Whisk together the cottage cheese, eggs, pure maple syrup, and vanilla extract in a large bowl until the wet ingredients are well combined. Add the flour mixture to the mixing bowl with the wet ingredients and stir well until a thick batter forms.
- Transfer the fresh blueberries and lemon zest to the bowl and mix well until the blueberries are evenly distributed throughout the dough.
- Pour cottage cheese bread batter into the prepared loaf pan and spread it into an even layer.
- Cover the bread pan with aluminum foil and bake for 40 minutes on the center rack of the preheated oven. Remove the foil and continue baking another 20-25 minutes, or until the bread is golden brown around the edges and feels firm to the touch.
- Insert a digital thermometer into the center of the loaf to check its internal temperature. If it is 190 degrees Fahrenheit or higher, it is baked through.
- Allow the bread to cool to room temperature before slicing and serving.
- I recommend enjoying a thick slice warmed up with butter on top. A drizzle of honey or some jam is amazing too!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate and comment below!
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Hi Julia, This bread is very good ! I had a slice while warm w/ butter& honey! YUM…. After cooling I sliced it & kept it refrigerated.
Thanks for another great recipe !
My pleasure, Sandy! I’m thrilled to hear you enjoyed it! It’s one of our current favorites!
Can you freeze slices of the bread for later?
Hi there! Yes, absolutely! Store it in a large zip lock bag in the freezer for up to 3 months 🙂
Can I substitute the maple syrup with sugar free syrup?
Hi Lisa! Yes, absolutely! I hope you enjoy it!
I only have frozen blueberries at the moment will this work
Hi Gillian! Frozen blueberries do work 🙂 My only cautionary tale is that frozen fruit can hold more moisture than fresh fruit, which can cause baked goods to be a bit soggy. Let me know if you have any other questions, and happy baking!