Name: Baked Apple Cinnamon Cottage Cheese Breakfast Bowls – Cozy, Spiced & Protein-Packed
Prep time: 10 min
Cook time: 35 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup cottage cheese; 2 large eggs; ¼ cup almond flour (or rolled oats for a heartier version); 1 tsp vanilla extract; 1–2 tbsp honey or maple syrup (optional); ½ tsp baking powder; Pinch of salt; 1 small apple, peeled and chopped; ½ tsp ground cinnamon; Optional: pinch of nutmeg for extra warmth

Why You’ll Love This Recipe

I love how this recipe turns simple ingredients into a naturally sweet, high-protein breakfast that feels indulgent yet healthy. The cottage cheese makes it creamy, the eggs give it structure, and the baked apples bring that familiar cinnamon-spice warmth. It’s also perfect for meal prep—I can make a few bowls ahead and reheat them throughout the week.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup cottage cheese
2 large eggs
¼ cup almond flour (or rolled oats for a heartier version)
1 tsp vanilla extract
1–2 tbsp honey or maple syrup (optional)
½ tsp baking powder
Pinch of salt
1 small apple, peeled and chopped
½ tsp ground cinnamon
Optional: a pinch of nutmeg for extra warmth

Directions

I preheat my oven to 350°F (175°C) and lightly grease two small oven-safe bowls or ramekins.
In a mixing bowl, I whisk together cottage cheese, eggs, vanilla, and honey or maple syrup until smooth.
I add almond flour, baking powder, salt, cinnamon, and nutmeg (if using) and stir until the mixture is well combined.
I gently fold in most of the chopped apple, saving a few pieces to sprinkle on top.
I divide the batter evenly into the prepared bowls and top with the remaining apple pieces.
I bake for 20–25 minutes, until the center is set and the tops are lightly golden.
I let the bowls cool for about 5 minutes before serving warm—or refrigerate and enjoy chilled later.

Servings and timing

This recipe makes 2–3 servings. It takes about 10 minutes to prepare and 25 minutes to bake, for a total of 35 minutes.

Variations

Sometimes I mix in a handful of raisins or chopped walnuts for extra texture and sweetness. For a fall twist, I add a sprinkle of pumpkin spice instead of just cinnamon. When I want more richness, I drizzle a little almond butter or sugar-free caramel sauce on top before serving.

Storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the bowl in the microwave for about 30 seconds to 1 minute. It also tastes great cold—almost like a chilled apple custard.

FAQs

Can I use oats instead of almond flour?

Yes, I often use rolled oats for a more filling, oatmeal-like texture.

What type of apples work best?

I love Honeycrisp for sweetness and Granny Smith for a tart, balanced flavor.

Can I make this recipe dairy-free?

Yes, I use dairy-free cottage cheese or Greek-style yogurt alternatives, and it turns out just as creamy.

Can I make this in one baking dish instead of ramekins?

Absolutely. I bake the mixture in a small oven-safe dish and add 5–10 minutes to the baking time.

How do I keep it from drying out?

I avoid overbaking and make sure to let it cool slightly before serving so it stays soft and creamy.

Conclusion

These baked apple cinnamon cottage cheese breakfast bowls are the perfect balance of comfort and nutrition. I love how they’re packed with protein, lightly sweetened, and full of cozy cinnamon-apple flavor. Whether I enjoy them warm from the oven or chilled straight from the fridge, they make a wholesome, satisfying start to any day.