MACRO-VERIFIED 21G PROTEIN

COTTAGE CHEESE APPLE CINNAMON BAKE
(MACRO-VERIFIED)

Protein

21G

Calories

265

Prep Time

15M

Bake Time

35M

Yield

This cottage cheese apple cinnamon bake is the ultimate fall comfort food — a warm, custardy bake studded with tender cinnamon-spiced apples. It's like a cross between apple pie and a protein-packed breakfast casserole. The cottage cheese creates a rich, creamy base while fresh apples add natural sweetness and a wonderful texture. With 21g of protein per serving, this seasonal recipe is perfect for autumn mornings, Thanksgiving brunch, or any time you're craving cozy apple cinnamon flavors. All nutrition data is verified using USDA FoodData Central for accuracy.

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INGREDIENTS

ingredient(s) swapped

Nutrition Facts

Updated with substitutions

6 servings per recipe

Serving size

1 cottage cheese recipes

Amount per serving

Calories

265

% Daily Value*

Total Fat 7g

Total Carbohydrate 32g

12%

Dietary Fiber 3g

11%

Total Sugars 18g

Protein 21g

42%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Verified using USDA FoodData Central

INSTRUCTIONS

Preheat oven to 180°C (350°F). Butter an 8-inch square baking dish or 9-inch pie dish.

Peel and dice the apples. Toss with 2g of cinnamon and set aside.

In a blender, combine cottage cheese, eggs, honey, vanilla, and remaining cinnamon. Blend until smooth. Add oat flour, nutmeg, and baking powder. Pulse until combined.

Pour half the batter into the prepared dish. Arrange most of the diced apples on top. Pour the remaining batter over the apples. Top with the rest of the apples.

Sprinkle brown sugar and cinnamon over the top. Bake for 30-35 minutes until golden on top and set in the center. A toothpick should come out clean.

Let cool for 10 minutes before slicing. Serve warm with a drizzle of maple syrup or a scoop of vanilla Greek yogurt. Leftovers reheat beautifully.

TROUBLESHOOTING

My cottage cheese recipes are too dry

Try adding 1-2 tablespoons more liquid (milk, yogurt, or egg whites). Also ensure you're not over-measuring the protein powder - use the scoop and level method.

They didn't rise properly

Check your baking powder is fresh (test by adding to hot water - it should bubble vigorously). Also, don't overmix the batter as this can deflate the air bubbles.

The texture is rubbery

This usually means too much protein powder or overbaking. Reduce baking time by 2-3 minutes and check doneness with a toothpick.

SUBSTITUTIONS

Original	Substitute	Notes
Whey Protein	Casein, Plant Blend	May need +10ml liquid
Greek Yogurt	Cottage Cheese, Skyr	Blend smooth first
Egg Whites	Flax Egg, Aquafaba	For vegan option
Oat Flour	Almond Flour, Coconut Flour	Coconut: use 1/3 amount