Ingredients
For the pan
- 1 teaspoon canola oil 4.5 g; for greasing; included in the nutrition estimate
Wet ingredients
- 1 cup 2% cottage cheese 226 g; stir the container before measuring; do not drain
- 3/4 cup 2% milk 183 g
- 1 cup plain canned pumpkin puree 244 g; not pumpkin pie filling; do not use the whole can
- 2 large eggs 100 g; weight without shells
- 1/4 cup pure maple syrup 80 g
- 2 teaspoons vanilla extract 8.4 g
Oats and seasoning
- 2 cups old-fashioned rolled oats 160 g; not steel-cut; keep the flakes whole
- 1 1/2 teaspoons double-acting baking powder 6 g
- 1 1/2 teaspoons ground cinnamon 3.9 g
- 1/2 teaspoon ground ginger 0.9 g
- 1/4 teaspoon ground nutmeg 0.55 g
- 1/4 teaspoon fine table salt 1.5 g
Equipment
- 1 8-inch (20 cm) square baking pan, at least 2 inches (5 cm) deep
- 1 Blender or immersion blender with a suitable container
- 1 Large mixing bowl and a second bowl
- 1 Whisk and flexible spatula
- 1 Measuring cups and spoons or kitchen scale
- 1 Instant-read food thermometer
- 1 Heatproof cooling rack
- 1 Shallow storage containers
Instructions
Prepare and mix
- Heat the oven to 350°F (175°C), with a rack in the middle. Brush the base and sides of an 8-inch (20 cm) square baking pan, at least 2 inches (5 cm) deep, with the canola oil.
- Blend the cottage cheese and milk until the mixture is smooth. Pour into a large mixing bowl, then whisk in the pumpkin puree, eggs, maple syrup, and vanilla until evenly combined.
- In a second bowl, stir together the oats, baking powder, cinnamon, ginger, nutmeg, and salt. Fold the dry mixture into the wet mixture until all the oats are moistened. Let stand for 10 minutes while the oven finishes heating.
Bake and portion
- Transfer the mixture to the prepared pan and spread it evenly. Bake for 40–50 minutes. The edges should be lightly browned, the center should no longer ripple like liquid, and a toothpick should have moist oat crumbs rather than wet batter. Check that the center reaches at least 165°F (74°C) with a food thermometer. If the top browns before the center is ready, cover loosely with foil and continue baking, checking in 5-minute increments.
- Set the pan on a heatproof rack for 15 minutes, then cut into 6 equal rectangular portions. Serve warm with a spoon, or refrigerate for firmer portions. Optional milk, fruit, yogurt, and extra maple syrup are not included in the nutrition estimate.
- Transfer leftovers to shallow containers and refrigerate within 2 hours of cooking, or 1 hour above 90°F (32°C). Keep at 40°F (4°C) or below and use within 3–4 days. For freezing, chill promptly, wrap individual portions, and place in a freezer container. Aim to use within 2 months for quality. Thaw overnight in the refrigerator, then reheat with a splash of milk, loosely covered, until several spots reach 165°F (74°C).
Nutrition
Serving: 1 portion (1/6 batch)Calories: 233kcalCarbohydrates: 34.8gProtein: 11gFat: 5.7gSaturated Fat: 1.8gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 2gCholesterol: 69mgSodium: 335mgPotassium: 329mgFiber: 4.3gSugar: 13gVitamin A: 6568IUVitamin C: 1.8mgCalcium: 206mgIron: 2.3mg
Notes
- Use the gram weights for the most consistent proportions. Brands of cottage cheese and pumpkin differ in moisture; the center cues matter more than an exact minute.
- Keep the rolled oats whole. Steel-cut oats require a different formula, and egg-free or dairy-free versions are not established by this recipe.
- The warm bake is spoon-friendly. Chill it for tidier portions; avoid extending the baking time just to make it cut like a firm bar.
- For gluten-free ingredients, use certified gluten-free rolled oats and check every other packaged ingredient. The base recipe contains milk and eggs.
- Nutrition is an ingredient-based estimate for 1/6 of the bake, using USDA SR Legacy entries, 2% dairy milk and cottage cheese, and all the pan oil. It excludes optional toppings. Brand differences, portion sizes, and cooking losses affect actual values.
