Oatmeal cottage cheese brownie bites are my favorite way to enjoy a rich, chocolatey treat with a healthy twist. They’re fudgy, protein-packed, and naturally sweetened, with a soft, brownie-like texture and a hint of wholesome oats. I love making a batch when I want something sweet but still nourishing—perfect for snacking, meal prep, or post-workout fuel.
Why You’ll Love This Recipe
I love this recipe because it brings together indulgent flavor and better-for-you ingredients in one little bite. The cottage cheese adds moisture and protein, the oats make them filling, and the cocoa powder brings all the rich brownie vibes. They’re quick to make, easy to store, and perfect for chocolate cravings without the sugar crash.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Cottage cheese
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Rolled oats
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Cocoa powder
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Eggs
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Maple syrup or honey
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Baking powder
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Vanilla extract
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Salt
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Optional: chocolate chips, chopped nuts, or a few dark chocolate chunks for topping
Directions
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I preheat the oven to 350°F (175°C) and lightly grease a mini muffin pan.
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In a blender or food processor, I blend the cottage cheese, oats, cocoa powder, eggs, sweetener, vanilla, baking powder, and salt until smooth.
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I pour the batter into the mini muffin pan, filling each cup about ¾ full.
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If I’m using chocolate chips or nuts, I sprinkle a few on top of each bite.
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I bake for 15–18 minutes, or until the centers are just set and a toothpick comes out mostly clean.
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I let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Servings and timing
This recipe makes about 18–24 mini brownie bites.
Prep time: 10 minutes
Cook time: 15–18 minutes
Total time: 30 minutes
Variations
Sometimes I add a spoonful of peanut butter or almond butter to the batter for extra richness. I’ve also made them with flavored protein powder for a protein boost, or mixed in a mashed banana to naturally sweeten them without syrup. If I want them extra decadent, I drizzle a little melted chocolate over the top once they cool.
Storage/Reheating
I store the brownie bites in an airtight container in the fridge for up to 5 days. They also freeze well—I pop them in a zip-top bag and thaw a few at a time as needed. I enjoy them cold, at room temperature, or warmed for a few seconds in the microwave.
FAQs
Can I use Greek yogurt instead of cottage cheese?
Yes, but the texture will be slightly different—still delicious, just less fudgy.
Are these gluten-free?
Yes, as long as I use certified gluten-free oats, this recipe is naturally gluten-free.
Can I make them in a regular muffin tin?
Absolutely. I just increase the baking time to about 20–22 minutes and check with a toothpick.
Can I skip the sweetener?
Yes, especially if I use ripe banana instead. I adjust to taste depending on how sweet I like my treats.
Do they taste like cottage cheese?
Not at all. The cottage cheese blends right in and gives a creamy texture without any cheesy flavor.
Conclusion
Oatmeal cottage cheese brownie bites are the kind of treat I keep coming back to—chocolatey, soft, and secretly healthy. They’re quick to whip up, easy to customize, and perfect for when I want something sweet that also gives me a little energy boost. Whether I eat them for breakfast, snack time, or dessert, they always hit the spot.
Print
Oatmeal Cottage Cheese Brownie Bites
- Prep Time: 10 minutes
- Cook Time: 15–18 minutes
- Total Time: 30 minutes
- Yield: 18–24 mini bites
- Category: Snack, Dessert
- Method: Baked
- Cuisine: American
Description
Fudgy, protein-packed brownie bites made with cottage cheese, oats, cocoa powder, and natural sweeteners. Perfect for a healthy snack, post-workout treat, or meal prep staple.
Ingredients
- 1 cup cottage cheese
- 1 1/2 cups rolled oats
- 1/2 cup cocoa powder
- 2 large eggs
- 1/3 cup maple syrup or honey
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/4 tsp salt
- Optional: 1/3 cup chocolate chips, chopped nuts, or dark chocolate chunks for topping
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a mini muffin pan.
- In a blender or food processor, combine cottage cheese, oats, cocoa powder, eggs, maple syrup (or honey), baking powder, vanilla, and salt. Blend until smooth.
- Pour batter into mini muffin cups, filling each about 3/4 full.
- Top with chocolate chips or nuts if desired.
- Bake for 15–18 minutes, until centers are just set and a toothpick comes out mostly clean.
- Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For extra richness, blend in 1–2 tbsp peanut butter or almond butter.
- Swap maple syrup for mashed ripe banana to reduce added sugar.
- Add a scoop of chocolate or vanilla protein powder for a higher-protein version.
- These bites freeze well—store in an airtight bag for up to 2 months.
Nutrition
- Serving Size: 1 brownie bite
- Calories: 65
- Sugar: 4g
- Sodium: 60mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg
