Ingredients
The ingredient list is short, which makes this recipe both budget-friendly and beginner-friendly.
For the Bread
- 1½ cups (135 g) old-fashioned rolled oats
- 1 cup (225 g) cottage cheese
- 3 large eggs
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 tablespoon olive oil or melted butter
- 1 tablespoon honey (optional, for a slightly sweeter flavor)
Optional Toppings
- 1 tablespoon rolled oats, for sprinkling over the top
- 1 tablespoon sunflower seeds
- 1 teaspoon sesame seeds
- 1 tablespoon pumpkin seeds
Ingredient Notes and Smart Substitutions
Rolled oats: Old-fashioned rolled oats are the best choice. They blend into a flour-like consistency while still providing a hearty texture. Quick oats can work, but the final texture may be slightly different. Steel-cut oats are not recommended because they do not blend or absorb moisture the same way.
Cottage cheese: Full-fat cottage cheese produces a richer, creamier loaf, while low-fat cottage cheese also works well. Small-curd and large-curd varieties are both fine because the cheese is blended until smooth. Pay attention to how watery your brand is, since extra liquid can affect the batter.
Eggs: Eggs provide structure, protein, and lift. Use large eggs for consistent results.
Baking powder: This is the only leavening agent in the recipe, so do not skip it and make sure it is fresh. Old baking powder is a common reason quick breads turn out dense.
Olive oil or butter: Either adds richness and helps keep the crumb tender. Olive oil gives a slightly more savory character, while butter adds classic flavor.
Honey: Entirely optional. A single tablespoon adds a hint of sweetness and supports browning, but you can leave it out for a more savory, sandwich-style loaf.
Instructions
Follow these steps for a reliably moist, sliceable loaf.
Preheat your oven to 350°F (175°C). Lightly grease an 8 × 4-inch loaf pan with olive oil, butter, or cooking spray. For easy removal, you can instead line the pan with parchment paper, leaving a little overhang on the sides to act as handles. Set the pan aside while you make the batter.
Place the rolled oats in a blender or food processor and blend for about 30 to 60 seconds, until they resemble a fine flour. A few small oat pieces are perfectly fine, but a finer texture helps create a more uniform crumb. Transfer the oat flour to a mixing bowl, add the baking powder and salt, and stir to combine.
Add the cottage cheese and eggs to the blender, with no need to wash it first. Blend until the mixture is smooth and creamy, with no large lumps of cottage cheese remaining. Add the olive oil or melted butter and the optional honey, then blend briefly to incorporate. Blending the wet ingredients creates a more even batter and distributes the cottage cheese throughout the bread.
Pour the cottage cheese mixture into the bowl with the oat flour, baking powder, and salt. Stir with a spatula or wooden spoon until everything is evenly combined and a thick batter forms. Scrape down the sides of the bowl to catch any dry pockets. Then let the batter rest for about 5 minutes so the oats can absorb some of the moisture.
The batter should be thick and spoonable rather than runny. If it seems unusually wet, add 1 tablespoon of additional oat flour at a time until the consistency is more manageable.
Spoon the batter into the prepared loaf pan and use a spatula to spread it evenly into the corners and smooth the surface. If you like, sprinkle rolled oats, sunflower seeds, sesame seeds, or pumpkin seeds over the top. Gently press larger seeds into the surface so they stay put during baking.
Place the loaf pan in the preheated oven and bake for approximately 40 to 50 minutes, until the top is golden brown and the center is set. The loaf should feel firm to the touch, and a toothpick inserted into the center should come out without wet batter.
Because cottage cheese contains moisture, the bread may need a little extra time depending on your brand and the wetness of the batter. If the top browns too quickly, loosely cover it with aluminum foil for the final part of baking. For the most reliable check, the center should reach roughly 200 to 205°F (93 to 96°C).
Remove the pan from the oven and set it on a heat-safe surface. Let the bread cool in the pan for 10 to 15 minutes. Carefully lift the loaf out using the parchment paper if you used it, then move it to a wire rack. Let it cool completely before slicing. This step matters more than it seems: the eggs and cottage cheese create a moist interior that needs time to set.
Once cooled, use a sharp serrated knife to cut the loaf into even slices. The finished bread should have a tender, hearty interior, a lightly crisp crust, and a satisfying oat flavor. Serve the slices as they are, toast them for extra crispness, or add your favorite sweet or savory toppings.