Cottage Cheese Raspberry Almond Casserole
A delicious and healthy casserole combining creamy cottage cheese, fresh raspberries, and crunchy almonds, perfect for breakfast or dessert.
Ingredients
Main Ingredients
- 2 cups Cottage Cheese Use low-fat for a lighter option.
- 2 cups Fresh Raspberries Frozen raspberries can be substituted.
- 1 cup Almond Milk Dairy milk or any other milk alternative works too.
- 1 cup Rolled Oats Quick oats can be used but may alter texture slightly.
- 1/2 cup Sliced Almonds Optional: can use chopped walnuts instead.
- 1/4 cup Honey Maple syrup is a great alternative for a vegan option.
- 1 teaspoon Vanilla Extract Enhances flavor; use pure vanilla for best results.
- 1 teaspoon Baking Powder Don't skip this for proper rise and texture.
- 1/2 teaspoon Cinnamon Gives a warm spice note.
- 1/4 teaspoon Salt Balances sweetness.
- 2 large Eggs Binding agent; can substitute with flax eggs for a vegan option.
Instructions
Preparation
- Preheat your oven to 375 degrees F and grease a 9x13 inch baking dish.
- In a large bowl, mix the cottage cheese, almond milk, eggs, honey, and vanilla extract until combined.
- Add the rolled oats, baking powder, cinnamon, and salt to the bowl and stir well.
- Fold in half of the raspberries gently to keep them whole.
- Pour the mixture into the prepared baking dish and spread it evenly across the bottom.
- Top with the remaining raspberries and sliced almonds, distributing evenly.
Baking
- Bake for 35 to 40 minutes or until the top is golden and the center is set.
- Let it cool for 10 minutes before slicing and serving.
Notes
Use room temperature ingredients for a smoother batter. Don't overmix the batter to avoid tough texture. Perfectly cool the casserole before serving to allow it to set properly.