Oatmeal Cottage Cheese Brownie Bites Recipe

These Oatmeal Cottage Cheese Brownie Bites are soft, fudgy, and protein-packed treats made with wholesome ingredients and no refined flour. Blending cottage cheese and oats creates a brownie bite that’s rich in texture but light on guilt—perfect for snacking, breakfast, or a post-workout bite that actually tastes like dessert.

Why You’ll Love This Recipe

I love these brownie bites because they’re a healthier way to satisfy my chocolate cravings. The cottage cheese adds creaminess and protein without making them feel dense, and the oats give structure without needing traditional flour. They’re naturally sweetened, simple to prep, and great for grab-and-go snacking. Whether I’m meal prepping or baking a treat I don’t have to feel bad about, this recipe is a favorite.

Ingredients

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

• Old-fashioned oats

• Cottage cheese

• Eggs

• Cocoa powder

• Honey or maple syrup

• Baking powder

• Vanilla extract

• Salt

• Optional: mini chocolate chips, chopped nuts, or a spoonful of peanut butter

Directions

1. I preheat the oven to 350°F (175°C) and lightly grease a mini muffin pan.

2. In a blender or food processor, I combine the oats, cottage cheese, eggs, cocoa powder, honey, baking powder, vanilla, and salt. I blend until the mixture is smooth and thick.

3. I spoon the batter into the prepared mini muffin cups, filling each about 3/4 full.

4. I sprinkle chocolate chips or nuts on top, if using.

5. I bake for 15–18 minutes, or until the centers are set and a toothpick comes out mostly clean.

6. I let them cool in the pan for a few minutes, then transfer them to a rack to cool completely.

Servings and timing

This recipe makes about 20 mini brownie bites and takes around 25 minutes total, including prep and baking time.

Variations

• I sometimes add a spoonful of espresso powder to the batter for a mocha flavor.

• Swapping cocoa for dark cacao powder makes them even richer.

• I’ve stirred in shredded coconut or orange zest for a flavor twist.

• Using banana or applesauce in place of some sweetener works great for a naturally sweetened version.

Storage/Reheating

I store these brownie bites in an airtight container in the fridge for up to 5 days. They also freeze well—just thaw at room temperature or warm in the microwave for 10–15 seconds. I love keeping a batch in the freezer for quick snacks.

FAQs

Can I use low-fat cottage cheese?

Yes, I’ve used both full-fat and low-fat versions. Full-fat gives a creamier result, but either works well.

Can I use a regular muffin tin?

Yes, I just adjust the baking time to 20–22 minutes for regular-size muffins and check doneness with a toothpick.

Are these very sweet?

They’re mildly sweet from the honey or maple syrup, but I can increase the amount slightly if I want a dessert-like version.

Can I make them dairy-free?

I’ve substituted the cottage cheese with dairy-free yogurt or blended silken tofu, though the texture changes slightly.

Are these good for kids?

Absolutely! They’re a great way to sneak in protein and fiber, and kids love the brownie-like taste and size.

Conclusion

Oatmeal Cottage Cheese Brownie Bites are a wholesome, protein-rich treat that satisfies my chocolate cravings without the sugar overload. They’re soft, easy to make, and perfect for breakfast, snacking, or meal prep. Whether I enjoy them straight from the fridge or warmed with a drizzle of nut butter, these little bites always hit the spot.

Oatmeal Cottage Cheese Brownie Bites Recipe

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• Author: Linda
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: About 20 mini brownie bites
• Category: Snack / Dessert
• Method: Baking
• Cuisine: American

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Description

These Oatmeal Cottage Cheese Brownie Bites are soft, fudgy, high-protein treats made with oats, cocoa, and cottage cheese—perfect for a healthy snack, breakfast, or post-workout indulgence that tastes like dessert.

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Ingredients

• 1 cup old-fashioned oats
• ¾ cup cottage cheese (low-fat or full-fat)
• 2 large eggs
• ¼ cup unsweetened cocoa powder
• ¼ cup honey or maple syrup
• 1 tsp baking powder
• 1 tsp vanilla extract
• ¼ tsp salt
• Optional: mini chocolate chips, chopped nuts, or peanut butter

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Instructions

1. Preheat oven to 350°F (175°C) and grease a mini muffin pan.

2. In a blender or food processor, combine oats, cottage cheese, eggs, cocoa powder, honey/maple syrup, baking powder, vanilla, and salt. Blend until smooth and thick.

3. Spoon batter into muffin cups, filling each about ¾ full.

4. Sprinkle optional chocolate chips or toppings if desired.

5. Bake for 15–18 minutes, or until centers are set and a toothpick comes out mostly clean.

6. Cool in the pan for a few minutes before transferring to a wire rack to cool completely.

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Notes

• For regular muffins, increase baking time to 20–22 minutes.
• Swap in banana or applesauce to reduce added sweetener.
• Store in the fridge for up to 5 days or freeze for up to 2 months.