Name: Pecan Pie Cottage Cheese Breakfast Bites – High-Protein, Naturally Sweet & Meal-Prep Friendly
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: ½ cup cottage cheese; 2 large eggs; 2 tbsp maple syrup or honey (or sugar-free syrup for low-carb); 1 tsp vanilla extract; ½ cup almond flour; 2 tbsp oat flour (or more almond flour for low-carb); ½ tsp cinnamon; ¼ tsp nutmeg (optional); ½ tsp baking powder; Pinch of salt; ⅓ cup chopped pecans (plus extra for topping)

Why You’ll Love This Recipe

I love that these little bites taste indulgent but are actually good for me. The cottage cheese adds creaminess and protein, while the almond and oat flours give them a soft, moist texture. I can easily prep a batch ahead of time, store them in the fridge or freezer, and have a quick grab-and-go option ready all week. The flavor reminds me of a cozy fall morning—sweet, nutty, and perfectly spiced.

Ingredients

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

½ cup cottage cheese
2 large eggs
2 tbsp maple syrup or honey (or sugar-free syrup for lower carbs)
1 tsp vanilla extract
½ cup almond flour
2 tbsp oat flour (or more almond flour for low-carb)
½ tsp cinnamon
¼ tsp nutmeg (optional)
½ tsp baking powder
Pinch of salt
⅓ cup chopped pecans (plus extra for topping)

Directions

I preheat the oven to 350°F (175°C) and line a mini muffin tin with liners or lightly grease it.
In a blender or bowl, I combine cottage cheese, eggs, maple syrup, and vanilla extract, blending until smooth.
I stir in almond flour, oat flour, cinnamon, nutmeg (if using), baking powder, and a pinch of salt until the batter is smooth and combined.
I fold in the chopped pecans for texture and crunch.
I spoon the batter into the muffin cups, filling each about three-quarters full, and top with a few extra pecan pieces.
I bake for 14–17 minutes, until golden brown and set.
I let them cool slightly before serving. They’re delicious warm or chilled.

Servings and timing

This recipe makes 8–10 bites. It takes about 10 minutes to prepare and 15 minutes to bake, for a total of around 25 minutes.

Variations

Sometimes I drizzle the bites with sugar-free caramel syrup for a dessert-like touch. If I want extra protein, I mix in a scoop of vanilla protein powder and adjust the liquid slightly. For variety, I swap the pecans for walnuts or add a sprinkle of chocolate chips for a sweeter version.

Storage/reheating

I keep the bites in an airtight container in the refrigerator for up to 5 days or freeze them for up to 2 months. To reheat, I warm them in the microwave for about 10 seconds or enjoy them straight from the fridge—they taste great either way.

FAQs

Can I use regular flour instead of almond and oat flour?

Yes, I can use all-purpose flour, but the texture will be a bit denser and less nutty.

What kind of cottage cheese works best?

I use full-fat or 2% cottage cheese for the best texture and creaminess. Low-fat versions also work but may be less rich.

Can I make these dairy-free?

Yes, I substitute dairy-free yogurt for the cottage cheese and use maple syrup instead of honey.

Can I use protein powder in this recipe?

Absolutely. I add a scoop of vanilla or unflavored protein powder and slightly reduce the almond flour if needed.

How can I tell when they’re done baking?

They’re ready when the tops are golden and a toothpick inserted in the center comes out clean.

Conclusion

These pecan pie cottage cheese breakfast bites are a delicious way to enjoy a wholesome, high-protein treat any time of day. I love how they blend the cozy taste of pecan pie with the nutrition of a balanced breakfast. Whether I make them for meal prep, a healthy snack, or a light dessert, they always come out soft, flavorful, and perfectly satisfying.