Everything Bagel Baked Oats

Prep Time 10

Cook Time 50

Servings squares

6 eggs
2 cups (454g) whole milk cottage cheese
2 tbsp olive oil
2 cups (185g) rolled oats
½ cup (73g) hulled hemp seeds
3 tbsp (30g) Everything Bagel Seasoning
2 tsp (9g) baking powder
¼ tsp kosher salt
2 cups roasted veggies*
Turn them into muffins! ~ There should be enough to make 12 muffins. Reduce bake time to 25-30 minutes.
*Use any combo of veggies! Sweet potatoes, brussels sprouts, broccoli, cauliflower, etc...

Roast veggies (about 4 cups raw should give you 2 cups roasted, but it’s okay if you have less than 2 cups)
Make and bake!

Preheat oven to 350F. Grease a 8x8 or 9x9-inch baking dish generously with olive oil (or line with parchment).
In a large bowl, whisk together the eggs until smooth. Add cottage cheese and oil and whisk until thoroughly combined. Add the oats, hemp, everything bagel seasoning, baking powder, and salt and stir until combined. Stir in the veggies. Transfer to the prepared baking sheet and top with some more everything bagel seasoning.
Bake for 40-50 minutes, or until the center is firm. Let cool for about 10 minutes. Use a knife to loosen the edges from the pan, then cut into 9-12 squares.

Substitutions:

You could try using plain whole milk Greek yogurt in place of the cottage cheese, but I have not tested this!
Leave out the everything bagel seasoning - it will still be yummy without it. You could add some grated cheese for a cheesy flavor or add in some spices (like garlic powder, onion powder, etc…).
Roasted veggies can be left out if you don’t have any.
You can leave the hemp seeds out or substitute with ¼ cup ground flax or chia seeds or a protein powder.

Store leftovers in an airtight container in the fridge for up to 6 days or freeze for up to 2 months.

Warm them up in the microwave until just warm and enjoy
Cut in half crosswise and toast them in butter or oil in a pan, then put a fried egg or mashed avocado on top.
They are delicious with cream cheese (or butter)!