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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.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 2 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 banana mashed
  • ½ tsp Ceylon cinnamon
  • 3 Tbsp cottage cheese
  • ½ cup soy or almond milk
  • 3 Tbsp rolled oats
  • 1 tsp chia seeds
  • 1 Tbsp date syrup
  • 2 Tbsp walnuts finely chopped

Method
 

  1. 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.
  2. In a blender, combine the mashed banana, cinnamon, cottage cheese, date syrup and oats. Blend until you have a thick batter.
  3. 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.
  4. Fold in the chopped walnuts.
  5. Transfer the mixture into two small or one larger silicone mould or ovenproof dish.
  6. Bake in a preheated oven at 180°C for about 20 minutes, until set and lightly golden.
  7. Alternatively, cook in an air fryer using the baking setting for around 15 minutes.
  8. Allow to cool slightly before slicing.
  9. Serve warm or at room temperature, on its own or with Greek yogurt and an extra drizzle of date syrup.