Name: Baked Apple Cinnamon Cottage Cheese Breakfast Bowls
Prep time: 10 min
Cook time: PT-489100H46M20S
Total time: PT-489100H46M20S
Cuisine: American
Ingredients: 1 cup cottage cheese; 2 large eggs; ½ cup almond flour (or rolled oats for a heartier texture); 1 large apple, peeled, cored, and diced; 1 teaspoon ground cinnamon; 1 teaspoon vanilla extract; 2 tablespoons maple syrup (or sweetener of choice); Pinch of salt; Optional toppings: chopped nuts, extra apple slices, a drizzle of additional maple syrup

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Warm baked breakfast bowls featuring cottage cheese, apple, cinnamon, and wholesome ingredients for a protein‑rich start to the day. These bowls come together easily, bake up beautifully, and taste like a cozy, nourishing treat. I love how they balance sweetness, texture, and nutrition all in one dish. Baked Apple Cinnamon Cottage Cheese Breakfast Bowls

Why You’ll Love This Recipe

I keep coming back to this recipe because it’s quick, filling, and has that comforting “apple pie for breakfast” vibe. The cottage cheese provides protein and creaminess, while the eggs and almond flour add richness and structure. With just the right touch of maple syrup and cinnamon, it hits the sweet spot without being overly sugary. Whether I’m prepping for a busy morning or sitting down to a slow breakfast, this dish fits the bill.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup cottage cheese
2 large eggs
½ cup almond flour (or rolled oats for a heartier texture)
1 large apple, peeled, cored, and diced
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
2 tablespoons maple syrup (or sweetener of choice)
Pinch of salt
Optional toppings: chopped nuts, extra apple slices, a drizzle of additional maple syrup

Directions

I preheat the oven to 180 °C (about 350 °F) and grease a couple of ramekins or a small baking dish.
In a mixing bowl, I whisk together the cottage cheese, eggs, almond flour (or oats), vanilla extract, maple syrup, cinnamon, and a pinch of salt until smooth.
I gently fold in the diced apples so they’re evenly distributed throughout the mixture.
I divide the mixture between the prepared ramekins or pour it into the baking dish.
I bake the bowls for 25‑30 minutes, until the tops are set and slightly golden around the edges.
After baking, I let them sit for a few minutes so they firm up slightly.
I finish them off with my favorite toppings like chopped nuts, more apple slices, or an extra drizzle of maple syrup.

Servings and timing

This recipe yields 2 satisfying breakfast servings. It takes about 10 minutes to prep and 25–30 minutes to bake, making the total time around 35–40 minutes. Each serving has approximately 350–400 calories, making it a well-balanced option for a nourishing start to the day.

Variations

I like swapping the almond flour with rolled oats when I want more fiber and a chewy texture. If I’m craving something extra indulgent, I’ll mix in a handful of raisins or a pinch of nutmeg. For a dairy-free version, I use a plant-based cottage cheese. And when I want extra crunch, I sprinkle chopped pecans or walnuts on top before baking.

Storage/reheating

These breakfast bowls keep well in the fridge for up to 3 days. I store them in airtight containers or just cover the ramekins. To reheat, I pop them into the oven at 160 °C (325 °F) for about 10–15 minutes or microwave for 1–2 minutes. I like to add a splash of milk before reheating to keep them moist and creamy.

FAQs

Can I make this recipe dairy-free?

Yes, I use dairy-free cottage cheese made from almonds or soy. It works just as well and gives a creamy, protein-rich texture.

Can I use other fruits besides apples?

Definitely. I’ve made this with pears, berries, and even peaches. Just adjust the sweetness depending on how tart or ripe the fruit is.

Is this dish good for kids?

Absolutely. It’s naturally sweetened, soft in texture, and easy to customize. Kids love the warm apple-cinnamon flavor.

Can I make this ahead of time?

Yes. I prepare everything the night before, store it in the fridge, and bake it in the morning. It’s also great for meal prep since it reheats well.

What kind of nuts work best as toppings?

I like using chopped walnuts or pecans for their crunch and flavor. Sliced almonds or a mix of seeds like pumpkin or sunflower also work great.

Conclusion

These Baked Apple Cinnamon Cottage Cheese Breakfast Bowls have become a staple in my kitchen. They’re easy, warm, and full of protein — exactly what I need in the morning. Whether I’m sitting down to enjoy them fresh from the oven or reheating one on a busy weekday, they never disappoint. With so many ways to customize and prep ahead, this recipe is one I rely on again and again.