Ingredients
Scale
- 1.5 cups Small curd cottage cheese (full fat or 2% recommended)
- 2 cups Rolled oats (old fashioned)
- 1/2 cup Vanilla or unflavored protein powder
- 1/4 cup Honey or pure maple syrup
- 1/4 cup Natural peanut butter or almond butter
- 2 tablespoons Chia seeds
- 1 teaspoon Vanilla extract
- 1/2 teaspoon Ground cinnamon
- 1/4 cup Dark chocolate chips (optional)
- A pinch of sea salt
Instructions
- Step 1: Blend the Base. Place the cottage cheese, honey, nut butter, and vanilla extract into a blender or food processor. Blend until the mixture is completely smooth and creamy. This step is crucial because it removes the “curd” texture of the cottage cheese, making the bars feel more like a cheesecake or fudge than a dairy product.
- Step 2: Combine Dry Ingredients. In a large mixing bowl, combine the rolled oats, protein powder, chia seeds, cinnamon, and a pinch of salt. Stir these together so the protein powder is evenly distributed among the oats. This prevents any dry clumps from forming when you add the wet ingredients.
- Step 3: Mix it All Together. Pour the blended cottage cheese mixture over the dry ingredients. Use a sturdy spatula to fold everything together until all the oats are thoroughly coated. If you are using chocolate chips or nuts, fold them in now. The mixture should be thick and slightly sticky.
- Step 4: Press and Set. Line an 8×8 inch square baking pan with parchment paper, leaving a bit of overhang on the sides for easy removal. Transfer the mixture to the pan and press it down firmly into an even layer. Use the back of a spoon or a piece of parchment paper to smooth out the top. Place the pan in the refrigerator for at least 2 hours, or in the freezer for 45 minutes, until the bars are firm to the touch.
- Step 5: Slice and Serve. Once the mixture has set, lift the block out of the pan using the parchment paper edges. Use a sharp knife to slice them into 8 rectangular bars. Serve immediately or wrap them individually for a quick breakfast throughout the week.
- Cook Time: 15 minutes (plus 2 hours chilling time)