Pear and ginger cottage cheese bake
This pear and ginger cottage cheese bake makes a lovely warming breakfast on cold winter mornings. It combines creamy cottage cheese,fresh pear, oats and walnuts in a lightly spiced bake, with cinnamon and ginger adding a cosy autumnal flavour. Cottage cheese and egg provide plenty of protein, while also contributing calcium to support bone health. For an extra nutritional boost, you can add a tablespoon of ground chia seeds to the mixture. The bake is naturally sweetened with honey and is delicious served warm or at room temperature with a spoonful of Greek yoghurt and an extra drizzle of honey.
Ingredients
Method
- Preheat the oven to 180°C (or prepare your air fryer according to its instructions).
- Peel and dice the pear.
- In a mixing bowl, combine the cottage cheese, egg, oats or polenta, honey, cinnamon, ginger and chopped walnuts. If using chia seeds, stir them in at this stage.
- Fold in the diced pear. The mixture should be thick but spoonable. Add a little more oats or polenta if it is too runny, or extra cottage cheese if it is too thick.
- Spoon the mixture into two small or one larger silicone baking mould.
- Bake for about 18-20 minutes, or until set and lightly golden. Cooking time may vary depending on the size and depth of the mould.
- Allow to cool slightly before removing from the mould. Serve warm or at room temperature with Greek yoghurt and a drizzle of honey. You can also chill it in the fridge for a firmer texture.