DISHORA / RECIPES
Pumpkin Cottage Cheese Baked Oatmeal
Tender pumpkin oats with a toasted pecan top.
Next: ingredients.
DISHORA / RECIPES
Ingredients • 6 portions
1 tsp neutral oil, for greasing
2 cups old-fashioned rolled oats (about 160 g)
1 cup plain cottage cheese (about 225 g)
¾ cup plain pumpkin puree, not pie filling
¾ cup 2% milk (about 180 ml)
2 large eggs
¼ cup pure maple syrup (about 60 ml)
1 tsp vanilla extract
1 tsp baking powder
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp fine salt
⅓ cup chopped pecans (about 35 g), for topping
DISHORA / RECIPES
Equipment
8-inch square baking dish
Blender or immersion blender
Two mixing bowls and whisk
Instant-read food thermometer
DISHORA / RECIPES
First Step
Heat the oven to 350°F (175°C). Lightly grease an 8-inch square baking dish with the oil.
Visit the recipe for all instructions.