Cottage Cheese and Oat Breakfast Slice
This cottage cheese and oat breakfast slice is a nourishing, protein-rich option that’s perfect for breakfast or a wholesome snack. Packed with fibre, healthy fats and natural sweetness, it’s a great choice for supporting both bone and gut health.
It has a soft, lightly sweet texture and works just as well served warm or cold. Enjoy it fresh from the oven with a spoonful of Greek yogurt and a drizzle of date syrup, or keep it chilled for an easy grab-and-go treat. It’s naturally egg-free, but you can add an egg if you’d like to boost the protein even further.
Ingredients
Method
- In a small bowl, mix the plant milk with the chia seeds and leave to rest for about 10 minutes, allowing it to thicken slightly.
- In a blender, combine the mashed banana, cinnamon, cottage cheese, date syrup and oats. Blend until you have a thick batter.
- Add the chia milk mixture and blend again until smooth. The mixture should be thick but not solid—if needed, add a little more milk to adjust the consistency.
- Fold in the chopped walnuts.
- Transfer the mixture into two small or one larger silicone mould or ovenproof dish.
- Bake in a preheated oven at 180°C for about 20 minutes, until set and lightly golden.
- Alternatively, cook in an air fryer using the baking setting for around 15 minutes.
- Allow to cool slightly before slicing.
- Serve warm or at room temperature, on its own or with Greek yogurt and an extra drizzle of date syrup.