Cottage Cheese Loaf Recipe: Soft, Tangy Homemade Bread

I loved this Cottage Cheese Bread recipe made with rolled oats instead of flour. It’s simple to prepare using common pantry ingredients and delivers a moist, protein-packed loaf—about 10 grams of protein per slice—perfect for breakfast or snacks.

5 slices of cottage cheese bread stacked over each other on a colorful towel.

Everyone seems to be making cottage cheese bread, so I tested my own version using rolled oats, ground flaxseed, and a touch of olive oil. The result was better than I expected: tender, flavorful, and easy to slice once cooled. I enjoy it spread with cream cheese, a drizzle of honey, or a little butter. This flourless loaf is a great go-to bread recipe.

Recipe Overview

Skill Level

Beginner

Prep Time

10 mins

Cook Time

1 hr

Tips from my kitchen 🥰

Before you get started

You can use another neutral oil if you prefer.
Strain the cottage cheese thoroughly to remove excess liquid.
Allow the bread to cool completely before slicing so it sets properly.
If the top browns too quickly, cover the loaf with foil for the remainder of the bake time.
Use a sharp knife for clean slices.
Add fresh or dried herbs, like rosemary, for a savory twist.
Let the batter rest 10–15 minutes before baking to allow the oats to hydrate.

Frequently asked questions

Can I add seeds to it?

Yes. You can mix in seeds such as chia, poppy, or sunflower seeds, or sprinkle them on top before baking.

Do I have to use full-fat cottage cheese?

No. Low-fat or full-fat cottage cheese both work; just be sure to drain any excess whey.

Can I use quick oats instead?

Yes. If using quick oats, reduce the amount slightly (about 2 cups instead of 2 1/4–2 1/3 cups) since they absorb liquid differently.

slices of fresh baked bread over a red and white towel.

Ingredients you will need

Here are the main ingredients used to make this bread. Exact measurements are provided in the recipe card below.

ingredients to make cottage cheese bread.

Old-fashioned rolled oats: preferred for texture, but quick oats can be substituted.
Cottage cheese: full-fat or low-fat works—just strain well.
Ground flaxseed: optional; adds texture and helps bind the loaf.
Eggs: bind and lift the bread.
Olive oil: any neutral oil can be used in its place.
Baking powder and salt.

How to make cottage cheese bread

image of blended oats and eggs, cottage cheese, and ground flax in a blender.

Preheat the oven to 350°F and line a 9 x 5-inch loaf pan. Make sure to strain the cottage cheese thoroughly to remove excess liquid.

1️⃣ Process the oats

Place the rolled oats in a food processor and pulse until mostly broken down. It doesn’t need to become flour—some texture is good.

2️⃣ Blend the ingredients

Add the strained cottage cheese, ground flaxseed (if using), eggs, oil, baking powder, and salt to the processor.

Process until the mixture is smooth and well combined.

process shot of batter in the processor and batter in the bread pan.

3️⃣ Blend oats and egg mixture

Process all ingredients until the batter is uniform. The flaxseed helps with structure and moisture, which is why removing excess cottage cheese whey is important.

4️⃣ Pour batter in the pan and bake

Transfer the batter to the prepared loaf pan and bake for about 60 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, tent with foil. Let the loaf cool completely on a rack before slicing.

bread slices next to each other and one slice facing up.

Storage Recommendations

Storing: Cool completely, then store covered at room temperature for a day. After that, keep slices in an airtight container in the refrigerator for up to 7 days. Freeze in a freezer-safe bag for up to 3 months.
Reheating: Thaw frozen slices overnight in the fridge. Reheat in the microwave in 20-second bursts until warmed through, or toast briefly for a crisp edge.

Cottage Cheese Bread

Simple high-protein bread made with cottage cheese, eggs, ground flaxseed, oats, and olive oil.

Ingredients

2⅓ cups old-fashioned rolled oats
2 cups cottage cheese, strained
1 tablespoon ground flax seed (optional)
5 medium eggs (or 4 large)
2 tablespoons olive oil
1 tablespoon baking powder
3/4 teaspoon fine kosher salt

Instructions

Preheat oven to 350°F (175°C) and line a 9 x 5-inch loaf pan.
Process oats in a food processor until mostly fine.
Add strained cottage cheese, flaxseed (if using), eggs, olive oil, baking powder, and salt. Process until smooth.
Pour batter into the prepared pan and bake about 60 minutes, until a toothpick comes out clean. Tent with foil if the top browns too quickly.
Cool completely on a rack before slicing.

Notes

Any neutral oil can be used in place of olive oil.
Low-fat cottage cheese works; just be sure to drain excess liquid.
Allow the loaf to cool completely before slicing for best texture.

Nutrition

Calories: 137 kcal
Carbohydrates: 14 g
Protein: 8 g
Fat: 5 g

Nutrition information is estimated and should be used as an approximation.

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