• Quick to make with less than 10 minutes of active prep time.
• Packed with fiber and protein from oats and flaxseeds.
• Naturally moist thanks to yogurt and cottage cheese.
• Offers a delicious combination of sweet and tart flavors with dried fruits.
• Perfect for meal prep; it freezes well for future breakfasts.

Ingredients

• 1 ½ cups (160 g) oats
• 1 teaspoon baking powder
• Salt, to taste
• ⅓ cup (50 g) flaxseeds
• 2 eggs
• ⅔ cup (160 g) yogurt (plus 2 tablespoons for topping)
• 2 tablespoons water
• 2 tablespoons olive oil
• ½ cup (100 g) cottage cheese
• 1 handful raisins
• 1 handful dried cranberries
• 3 dried apricots, chopped
• 1 tablespoon maple syrup
• Pinch of salt (for topping)

Step-by-Step Instructions

1. Preheat your oven to 180°C (360°F).
2. In a blender, grind the oats until they are a fine flour.
3. In a mixing bowl, combine the ground oats, baking powder, salt, flaxseeds, eggs, yogurt, water, and olive oil. Mix well until a consistent dough forms.
4. Allow the dough to rest for about 5 minutes. This lets the oats absorb the moisture.
5. Grease your baking dish with olive oil and sprinkle some flaxseeds on the bottom for extra flavor.
6. Pour the dough into the prepared dish and smooth the top with a spatula.
7. Bake in the preheated oven for 40-50 minutes, or until the top is golden brown and a toothpick inserted comes out clean.
8. While the bread is baking, prepare the topping. Soak dried apricots in warm water for a few minutes, then drain and chop.
9. In a separate bowl, mix the cottage cheese with 2 tablespoons of yogurt, the chopped apricots, raisins, cranberries, maple syrup, and a pinch of salt.
10. Once the bread is done, let it cool slightly before topping it generously with the cottage cheese mixture. Serve warm or at room temperature.