Description

A cheap, single-serving breakfast hack that blends cottage cheese with oats and egg for a creamy, high-protein baked oatmeal that tastes like cheesecake.

Ingredients

Scale

1/2 cup (45g) rolled oats
1/2 cup (120g) small-curd cottage cheese
1 large egg
2–3 tablespoons milk (dairy or non-dairy)
1–2 tablespoons maple syrup or honey
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract
1/4 teaspoon baking powder
Optional mix-ins: 1/4 cup blueberries, 1 tablespoon peanut butter, 1 teaspoon chia seeds, or 1 tablespoon chocolate chips

Instructions

Preheat oven to 350°F (175°C). Lightly grease a 6-8 oz ramekin or oven-safe mug with butter, oil, or non-stick spray.
In a small bowl, whisk or mash the egg, cottage cheese, milk, maple syrup, vanilla, and cinnamon until mostly smooth.
Add the rolled oats, baking powder, and any mix-ins to the wet mixture. Stir well to coat the oats, then let sit for 2-3 minutes to absorb liquid.
Pour the mixture into the prepared ramekin and smooth the top. Add toppings like peanut butter or extra berries if desired.
Bake for 12-15 minutes until set and golden on top. (For air fryer: cook at 320°F for 10-12 minutes).
Let cool for 2 minutes before eating, as it will firm up upon cooling.

Notes

Do not overbake; oats continue to cook after removal from heat. For a smoother texture, blend the wet ingredients before adding oats. Can be frozen for up to 2 weeks and reheated in the microwave with a splash of milk to restore moisture.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 ramekin
Calories: 375
Sugar: 17
Sodium: 250
Fat: 11
Saturated Fat: 4
Carbohydrates: 47
Fiber: 6
Protein: 22

Keywords: cottage cheese baked oats, high protein breakfast, cheap breakfast, single serving, healthy oats, meal prep breakfast