Maple Pecan Banana Bread Cottage Cheese Breakfast Bowls

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Maple Pecan Banana Bread Cottage Cheese Breakfast Bowls

Soft, bread pudding-like breakfast bowls with all the flavor of banana bread, made with cottage cheese, eggs, oats, and ripe bananas, and topped with a buttery maple pecan crumble. Perfect for meal prep!

Prep Time10

Cook Time35

Course: Breakfast

Servings:

Author: Amy Rains

Ingredients

For the Bowls:

1½ cups low-fat cottage cheese*
4 large eggs
1 cup rolled old-fashioned oats**
2 ripe bananas
⅓ cup pure maple syrup
1 tsp baking powder
1½ tsp cinnamon
¼ tsp nutmeg
1 tsp vanilla extract
Pinch of salt

For the maple pecan crumble:

1/3 cup chopped pecans
2 tbsp rolled oats
1 tbsp coconut sugar or brown sugar
1 tbsp melted butter
Pinch of cinnamon
1 medium banana, sliced (optional)

Instructions

Preheat the oven to 350°F. Lightly spray four 2-cup glass bowls with nonstick spray and place them on a large baking sheet.
Add the cottage cheese, eggs, oats, bananas, maple syrup, baking powder, cinnamon, nutmeg, vanilla, and salt to a high-powered blender. Blend until completely smooth, a few minutes.
In a small bowl, stir together the pecans, oats, sugar, melted butter, and cinnamon until crumbly.
Pour the batter evenly into the bowls and sprinkle the crumble over the top. You can also add a few pieces of sliced banana
Bake for 35–40 minutes, until the tops are golden brown, puffed, and firm to the touch.
Let rest for at least 10 minutes before serving. Drizzle with extra maple syrup if desired. Store covered in the fridge for up to 5 days.

Notes

*I use low-fat cottage cheese, but full-fat also works.

**Use certified gluten-free oats if you need this recipe to be gluten-free.

8x8 pan option: Bake in a greased 8x8-inch dish. This version will depend on oven and takes a little longer, but start checking at about 40 minutes and bake until the center is set.

Nutrition