High Protein 3 x 3 Breakfast Bread - Pumpkin Edition!

Posted on 02/21/2013 by doc__holliday
Hey guys, long time no post!

I've been in sunny New Zealand for the past month, enjoying 'winter' in a civilized manner. I returned to Toronto last week and then flew out to Winnipeg for a two-day gig. Talk about climate adjustment!! As a result of hot-to-cold-to-super-cold, I naturally got sick. *snoof*. I've been so run down that I'm not interested in making any of my usual high-protein-egg breakfasts and I've been hankering for something warm and "comfort-food" like but without all of the extra calories. So, I decided to create a warm, slow-carb breakfast bread that would surely satisfy! It's a take on baked oatmeal and protein pancakes, using similar items but transforming them into a delicious, fluffy breakfast cake! I call it my 3x3 Breakfast Bread. Because I'm terrible at coming up with names for things.


I know it KINDA looks like baked oatmeal.. but TRUST ME. The consistency and texture is a lot different (and usually, I baked it in something different...but SOMEBODY didn't wash the loaf pan....) Don't believe me? Follow within!

What can I say about this bread? It's warm. It's fluffy, and it's so moist inside it's pretty much a cake! I call it the 3x3 Bread because it helps me to remember the exact proportions of the ingredients!

1/3 cup cottage cheese
1/3 cup blended rolled oats (old-fashioned, thick)
1/3 cup egg whites
1 tsp baking powder
cinnamon, nutmeg and ground clove to taste
1/4 cup pumpkin* (*for apple-pie flavoured, add applesauce!, for banana-cake flavoured, add half an over-ripe banana)
sweetner to taste (I never use it as my fruit additions tend to be the sweetners)

Preheat the oven to 375F. Combine all ingredients and pour into a greased and floured baking dish (I use a round ramekin that's about 5" circumference). Bake for about 25 minutes and amaze yourself at how tall this thing rises! It's like neverending food!

I topped it with some greek yogurt and cinnamon to give it a bit of an extra protein boost:


Best part? The nutritional profile:

2.1g fat
30g carbs
a whopping 5g fibre
23g protein
Page 1 of 2
<<[1] [2] >>
smittenlilly 21st-Feb-2013 10:32 pm (UTC)
That's amazing, I seriously got to try this one tomorrow!! Thanks a lot for the recipe :)
sinkwriter 21st-Feb-2013 10:40 pm (UTC)
That looks seriously delicious. :D
sunktheglow 21st-Feb-2013 11:20 pm (UTC)
I'm in love with you for this recipe, oh gosh. I've been looking for a high protein post-workout snack. I could even slip in protein powder for more of a boost. :D
doc__holliday 22nd-Feb-2013 02:51 pm (UTC)
It already has nearly 30g of protein as it is! :) I designed this specifically give your body a break from powders. I usually add protein to my baked oatmeals.
wildrider 22nd-Feb-2013 01:53 am (UTC)
I may have to make it this weekend -- it's even on my diet (provided I can restrain myself to a single serving!). Looks amazingly delicious!
doc__holliday 22nd-Feb-2013 02:51 pm (UTC)
it makes a HUGE single serving. That dish I photographed is likt 6" across!!
tiffuchan 22nd-Feb-2013 03:39 am (UTC)
This LOOKS delicious...but can you taste/feel the cottage cheese? Or does it kinda bake in? Because I cannot stand cottage cheese.
doc__holliday 22nd-Feb-2013 02:52 pm (UTC)
you process it up in your food processor so it becomes a liquid. You can't even taste it! trust me!! :)
heidelinde82 22nd-Feb-2013 09:12 am (UTC)
I so cannot wait to bake this!!!!
sororcula 22nd-Feb-2013 10:14 am (UTC)
Wow, I'm really excited to try this. Thanks!

When you say "blended" rolled oats do you mean raw oats that have been run through the blender/food processor to make into flour, or something else?
doc__holliday 22nd-Feb-2013 02:52 pm (UTC)
Yup! Oats blended. I measure 1/3 cup of oats and then I blend them.
themouseketeer 22nd-Feb-2013 10:32 am (UTC)
Ditto on the oats question. I had assumed you meant those big fat oats you make porridge with, until a pp asked that.

Also, how many egg whites would make 1/3 cup?! I'm in the UK and not so familiar with using cups for measuring. Especially not egg whites!
doc__holliday 22nd-Feb-2013 02:53 pm (UTC)
I believe 2-3 egg whites makes 1/3 cup. You can always measure it! :)
xdarkstarx 22nd-Feb-2013 04:54 pm (UTC)
i'm out of cottage cheese; would yogurt do in a pinch as a replacement?
doc__holliday 11th-Mar-2013 06:45 pm (UTC)
I don't know! I've never tried it! Kitchen experiment time!!
loucheroo 22nd-Feb-2013 10:05 pm (UTC)
OH!! Going to the grocery tomorrow to get the cottage cheese. I so need to make this, thank you!!!
uniwolftav 23rd-Feb-2013 02:20 pm (UTC)
I will have to try that 8D. I also quite like the idea of adding greek yogurt and cinnamon. Yum <3.
kmazzy 23rd-Feb-2013 06:06 pm (UTC)
I wish it was easy to get canned pumpkin in UK. I keep wishing I could make all the pumpkinny recipes!

This sounds delicious. Sounds like some baking is in order!
doc__holliday 25th-Feb-2013 06:00 pm (UTC)
you can substitute the pumpkin with applesauce!
gaia_kiari 23rd-Feb-2013 11:26 pm (UTC)
I'm really, really tempted to make this - a healthy tasty cake for after a workout :D Divine. I'd stick apples in it with the spices, would make it taste like Christmas xD
loucheroo 10th-Mar-2013 06:40 pm (UTC)
I mixed all ingredients together with a wooden spoon, put it into a loaf pan, baked following all your directions. It is flat as a pancake!

I saw that you mention a food processor in the comments. Would that help? Is there something I'm doing wrong? I just dumped all ingredients into a bowl and mixed with a spoon...

doc__holliday 11th-Mar-2013 06:43 pm (UTC)
weird! how is your baking powder? sometimes if it's old, it causes that reaction..Did you grind your oats into a flour? I use the food processor every time, never tried it by hand.. maybe try the processor?
mesmerising 24th-Apr-2013 09:15 am (UTC)
Firstly, thanks for sharing this recipe! I got really excited about it--the thought of uber fluffy & never-ending food!--and only recently got around to trying it out.

...except mine didn't seem to want to rise, and remained flat... I tried it twice, and both times it refused to rise! I did everything as per your instructions with a blender and grinding the oats to a flour (except I used half a banana both times), and I'm a little confused and a little sad, because I want to experience the epic noms...! So I was wondering if there's anything I might be missing here...?
doc__holliday 25th-Apr-2013 12:46 pm (UTC)
Huh. Did you grease your ramekin? (and possibly flour it)?
I've never used half a banana in it, so I don't know if that is the wild card variable..
Page 1 of 2
<<[1] [2] >>
This page was loaded Nov 19th 2019, 3:12 pm GMT.