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:
a whopping 5g fibre