Blender Oat and Cottage Cheese Protein Sandwich Bread
A soft, sliceable high-protein loaf blended from oats and cottage cheese, with no added sugar.
Best for High-protein toast and sandwiches that keep you full through the afternoon
This is the sandwich bread I reach for when I want real staying power without a stack of specialty flours. You blitz rolled oats into flour and blend them with cottage cheese and eggs, so every slice carries genuine protein and a tender, close crumb that holds up to toasting. It's honest bread: no added sugar, no gums, just oats, dairy, and a little psyllium doing the structural work.
Ingredients
- 240 g rolled oats , plus 1 tbsp for topping
- 250 g Low-fat cottage cheese , at room temperature
- 4 large eggs , at room temperature
- 18 g Whole psyllium husk , about 3 tbsp, for structure
- 12 g Baking powder
- 6 g fine sea salt
- 60 ml water , only if batter is too thick (optional – can be omitted)
- 20 g Mixed seeds , pumpkin and sunflower, for topping (optional – can be omitted)
Instructions
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1
Heat the oven to 180°C and line a standard 900 g (23 x 13 cm) loaf pan with parchment, leaving an overhang on the long sides so you can lift the loaf out later.
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2
Add the rolled oats to a blender and blitz for 30 to 45 seconds until you have a fine oat flour. Add the cottage cheese, eggs, psyllium husk, baking powder, and salt. Blend on high for about 1 minute, scraping down once, until the batter is smooth and thick like a loose muffin batter. If it feels stiff and won't move around the blade, add the water a splash at a time.
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3
Let the batter rest in the blender for 10 minutes so the psyllium and oats hydrate and thicken — this is what gives the loaf its sliceable structure, so don't skip it. Scrape the thickened batter into the prepared pan, smooth the top, and scatter over the extra oats and mixed seeds, pressing them in lightly.
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4
Bake for 42 to 48 minutes, until the top is deep golden, springs back when pressed, and a skewer inserted into the center comes out clean. Lift the loaf out using the parchment and cool on a wire rack for at least 45 minutes before slicing — cutting warm gives a gummy crumb. Store wrapped for up to 4 days, or slice and freeze.