Description
A creamy and comforting pumpkin breakfast bake that’s quick and easy, making it perfect for chilly mornings.
Ingredients
Scale
- 1.5 cups cottage cheese
- 4 large eggs
- 1 cup rolled old-fashioned oats
- 1 banana
- 0.75 cup canned pumpkin puree
- 0.33 cup maple syrup
- 2 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1 tsp baking powder
- 0.5 cup chopped pecans
Instructions
- Preheat the oven to 350°F. Lightly spray 2-cup glass bowls with non-stick spray and place them on a large baking sheet.
- Blend the cottage cheese, eggs, oats, banana, pumpkin puree, maple syrup, cinnamon, pumpkin pie spice, and baking powder until smooth.
- Divide the batter evenly into each bowl, filling them about 2/3 full. Sprinkle with chopped pecans.
- Bake for 35 to 40 minutes until golden brown and firm to the touch.
- Cool for at least 10 minutes before serving. Refrigerate for up to one week if prepping ahead.
Notes
Feel free to customize with fruits or other nuts, and store leftovers in the refrigerator for up to a week or freeze for 2 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 10g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 0mg