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If you’re looking for a cozy, nourishing breakfast that’s high in protein, naturally sweetened, and perfect for meal prep— these Baked Pumpkin Cottage Cheese Breakfast Bowls are going to be a new fall favorite! This recipe brings together creamy cottage cheese, pumpkin, oats, banana, and warm spices, then bakes into a custard-like breakfast that feels a little indulgent while still fueling your body with protein and fiber. The best part? You can prep once and enjoy ready-to-go breakfasts all week long.
Cottage cheese is so versatile! I love my Baked Blueberry Cottage Cheese Breakfast Bowls for a bright, fruity morning, but this pumpkin version is cozy, spiced, and custard-like, indulgent yet wholesome. and perfect for the cozy fall season. Cottage cheese isn’t just for breakfast. My Cottage Cheese Queso transforms it into a savory, high-protein dip perfect for bowls, veggies, or adding flavor any time of day.
This recipe is a powerhouse for busy mornings. Each bowl is loaded with protein (thanks to cottage cheese and eggs), complex carbs from oats, and fiber from pumpkin and banana. It’s balanced, filling, and a great way to start the day! As a nutritionist, this is what I would recommend when you’re in a breakfast rut for fueling a workout, heading to work, or just want something cozy and satisfying.
Why You’ll Love this Pumpkin Breakfast Recipe!
- High in protein: Cottage cheese and eggs create a protein-packed base that keeps you full and energized. For another hearty, high‑protein breakfast you can prep ahead, try my Sweet Potato Chocolate Chip Breakfast Casserole. It’s warm, slightly sweet, and packed with protein for busy mornings.
- Meal prep friendly: Bake once, portion into bowls, and you’ve got breakfast ready for days. Meal prep friendly: Bake once, portion into bowls, and you’ve got breakfast ready for days. You can also try my Apple Cinnamon Raisin Overnight Oats Bowls for a cozy, grab-and-go option that’s ready without any baking.
- Wholesome ingredients: Naturally sweetened with banana and maple syrup, plus oats and pumpkin for fiber and nutrients.
- Custard-like texture: Think of it as a mix between bread pudding and pumpkin pie—comforting and cozy.
Ingredients to Make Pumpkin Breakfast Bowls
- Canned pumpkin: Adds moisture, fiber, and that fall flavor.
- Cottage cheese: For protein and creaminess.
- Eggs: Helps bind and adds structure.
- Rolled oats: A wholesome carb and fiber boost.
- Banana: Naturally sweet and helps with texture.
- Maple syrup: Just a touch of added sweetness.
- Cinnamon + pumpkin pie spice: Warm, fall-inspired flavor.
- Baking powder: to make the bowls puff up while baking.
- Pecans: A crunchy topping with healthy fats.
These Breakfast Meal Prep Bowls are so EASY!
They really only take 3 steps:
- Blend up the ingredients by placing pumpkin, cottage cheese, eggs, oats, banana, maple syrup, and spices in a blender.
- Pour evenly into 4 oven-safe bowls (about 2 cups each). Sprinkle with pecans.
- Bake at 350°F for 35 minutes, until set.
Tips for Success
- For meal prep: store covered in the fridge for up to 5 days. Reheat in the microwave or oven.
- Customize: Swap pecans for walnuts, add a drizzle of almond butter, or sprinkle extra cinnamon before baking.
- Serving idea: Enjoy warm as-is, or top with a spoonful of Greek yogurt or a drizzle of maple syrup.
Baked Pumpkin Cottage Cheese Meal Prep Breakfast Bowls (High Protein!)
Ingredients
- 1.5 cups cottage cheese*
- 4 large eggs
- 1 cup rolled old fashioned oats
- 1 banana
- 3/4 cup canned pumpkin puree
- 1/3 cup maple syrup
- 2 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1 tsp baking powder
- 1/2 chopped pecans
Instructions
- Preheat the oven to 350 degrees F. Lightly spray the 2-cup glass bowls with a non-stick spray. Place the bowls on a large baking sheet.
- Add the cottage cheese, eggs, oats, banana, pumpkin puree, maple syrup, cinnamon, pumpkin pie spice, and baking powder to a high powered blender. Blend until smooth. This will take a few minutes. Mixture will be thick, but pourable.
- Pour the batter evenly into each of the individual bowls. They will be about 2/3 full. Top with chopped pecans. Transfer to the oven.
- Bake for 35 – 40 minutes. This will depend on the oven, and it may take a bit longer. The top will be golden brown, puffed up, and will be firm to touch.
- Remove from oven and let sit for at least 10 minutes before enjoying. You can also cover with a lid and place in the fridge for up to 1 week for meal prep.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If you don’t have the 2 cup ovensafe containers have you just baked in a 8×8 or 9×9 pan instead? If so what is the recommended bake time?
Yes! It will most likely take about 40 minutes depending on oven.
This was a really good and simple recipe. I love the toastiness of the pecans! Thank you for this festive high protein breakfast idea!
Does your comment about putting fridge for up to a week mean “Before” or “After” cooking?
After cooking!
This looks so yummy. Can you do it in 1 large casserole dish like a 9×13 pan instead of the bowls? I was thinking of doubling it and cooking it that way… LOVE that it’s healthy AND gluten free!!
You can, but it doesn’t cook as evenly. Which is why I chose to do the meal prep bowls instead. It may take 50 minutes and up to an hour (depending on oven).