The Anti-Inflammatory Pumpkin Cottage Cheese Bake has a creamy, soft, and lightly sweet flavor with warm pumpkin-spice notes. We prepare this wholesome bake with pumpkin puree, cottage cheese, Greek yogurt, eggs, rolled oats, chia seeds, walnuts, maple syrup, cinnamon, ginger, turmeric, black pepper, vanilla, baking powder, sea salt, and pumpkin seeds. This protein-rich pumpkin bake has about 220 calories and 22 g of net carbs. The Anti-Inflammatory Pumpkin Cottage Cheese Bake is perfect for breakfast, brunch, meal prep, healthy snacks, family meals, and Mediterranean-inspired eating plans. You can serve this pumpkin bake with Greek yogurt, fresh berries, banana slices, chopped walnuts, pumpkin seeds, or almond butter.
STATS:
- Course: Breakfast, Brunch, Snack
- Calories: 220 kcal
- Diet: Anti-Inflammatory, Mediterranean
- Prep Time: 10 minutes
- Cuisine: Mediterranean
- Cook Time: 35 minutes
- Portion Size: 1 slice
- Cooking Mode: Oven, Baking
- Total Servings: 8
- Difficulty: Easy
- Total Time: 50 minutes
TOOLS:
- Bowl
- Whisk
- Measuring spoons and cups
- Dish
- Spatula
- Baking paper
INGREDIENTS:
- 1½ cups pumpkin puree
- 1½ cups cottage cheese
- 2 eggs
- ½ cup Greek yogurt
- 1 cup rolled oats
- 2 tbsp. chia seeds
- ¼ cup chopped walnuts
- 2 tbsp. maple syrup or honey
- 1 tsp. cinnamon
- ½ tsp. ginger
- ½ tsp. turmeric
- â…› tsp. black pepper
- 1 tsp. vanilla extract
- ½ tsp. baking powder
- ¼ tsp. sea salt
- 2 tbsp. pumpkin seeds
INGREDIENT NOTES AND THEIR SUBSTITUTIONS:
PUMPKIN PUREE:
- To add natural sweetness, moisture, and pumpkin taste, use basic pumpkin puree. As another option, use mashed butternut squash.
COTTAGE CHEESE:
- Use cottage cheese to provide protein and a creamy texture. You can substitute ricotta cheese.
GREEK YOGURT:
- Use Greek yogurt for extra creaminess and protein. As a replacement, use plain yogurt.
ROLLED OATS:
- Use rolled oats to provide structure and fiber. You can substitute quick oats.
CHIA SEEDS:
- Use chia seeds to provide fiber & nutritional fats. As another option, use ground flaxseed.
WALNUTS:
- Use walnuts to add healthy fats and crunch. You can substitute chopped almonds or pecans.
MAPLE SYRUP:
- Use maple syrup to provide gentle sweetness. As a replacement, use honey or mashed banana.
TURMERIC:
- Use turmeric for its earthy flavor and anti-inflammatory-inspired profile. You can add extra ginger instead.
INSTRUCTIONS:
- Warm the empty oven to 175° Celcius and coat a dish with baking paper.
- Stir the vanilla, pumpkin puree, maple syrup, cottage cheese, Greek yogurt, and eggs till blended.
- Whisk in the salt, oats, baking powder, chia seeds, black pepper, walnuts, turmeric, cinnamon, and ginger.
- Spread the mixture into the dish and distribute uniformly.
- Garnish the surface with pumpkin seeds.
- Bake for approx. thirty-five minutes, till the middle is set.
- Bring it out from the oven and cool for nearly ten minutes.
- Make eight portions by slicing and then serve.
TIPS:
- Avoid baking the pumpkin bake for an extra time.
- Include the orange zest to get a fresh citrus flavor.
- Cool the bake for some time and then make slices.
SERVING SUGGESTIONS:
BREAKFAST TOPPINGS:
- Greek Yogurt
- Fresh Blueberries
- Fresh Raspberries
- Banana Slices
- Almond Butter
NUTTY TOPPINGS:
- Chopped Walnuts
- Pumpkin Seeds
- Chopped Almonds
- Pecan Pieces
FRESH FLAVORS:
- Orange Zest
- Fresh Berries
- Cinnamon
STORAGE INFORMATION:
FRIDGE:
- Put the cooled pumpkin bake in a closed box and chill it for nearly four days.
FREEZER:
- Cover the portions separately and store them for approximately 2 months.
FAQs:
May we prepare this bake gluten-free?
- Yes, use certified non-gluten rolled oats.
Could we prepare this bake earlier?
- Yes, you can make this bake beforehand, chill it, and warm the separate portions when required.
May we prepare this bake sweeter?
- Yes, you can include an extra two tbsp. of honey or maple syrup.
Will we prepare this bake dairy-free?
- Yes, you might use non-dairy cottage cheese and yogurt replacements.
NUTRITIONAL FACTS:
Calories: 220 kcal
Sodium: 290 mg
Net Carbs: 22 g
Fiber: 5 g
Sugar: 8 g
Fats: 8 g
Proteins: 12 g
Total Carbs: 27 g
