Casserole with oatmeal in a slow cooker. Delicious cottage cheese casserole with pear and oatmeal in a slow cooker. How to cook cottage cheese casserole with semolina in a slow cooker

If your little one refuses to eat cottage cheese in the morning, I recommend preparing a healthy casserole for him from these products. In the finished dish, unloved foods have a completely different taste, and steaming allows you to preserve the maximum amount of useful elements. There is no need to talk about the benefits of cottage cheese and oatmeal, because these products are needed not only by children, but also by adults. You won't spend too much time preparing the casserole. All that is required of you is to load the “dough” into the mold and run the “Steamer” program. Thanks to steaming, the casserole will never burn, and at this time you can calmly go about your morning routine. The cottage cheese and oatmeal casserole will be ready in a clearly defined time!

Ingredients:

chicken yolk – 1 piece
oatmeal – 0.3 cups
cottage cheese – 130 g
banana – 0.5 pcs
sugar – 2 tsp.
butter – 1 tsp.

Preparation:

Combine chicken yolk and sugar in a bowl. By the way, sugar is not an essential component in cottage cheese and oatmeal casserole, and if you are trying to limit the amount of sugar in the children's menu, you can reduce it or eliminate it altogether.

Add cottage cheese to the bowl. It is better if the cottage cheese has a soft, paste-like consistency.

Add the required amount of small instant oat flakes, add a banana cut into slices and a little butter.

Puree these products in a blender. As a result, we get a viscous curd-oat mass.

Transfer the “dough” into a suitable mold. Pour warm or hot water into the multicooker bowl, install a steamer basket into which we place the filled mold.

We start the “steamer” program on the display for 20 minutes.

Curd and oatmeal casserole with banana in a slow cooker is ready. By the way, you can steam the casserole in advance. With the lid of the multicooker closed, it will remain warm for several hours.

Many parents face the problem of feeding their children. Little picky children often refuse to eat healthy dishes prepared by their mother. In particular, such dishes include oatmeal. I have the same problem. My son doesn't like oatmeal. But oatmeal is so beneficial for a small growing organism. But he can eat baked goods with cottage cheese in unlimited quantities. And then one day I decided to use a trick and try to bake my favorite cottage cheese casserole with semolina and oatmeal.

So to speak, combining business with pleasure. And you know, the cottage cheese pie with oatmeal and semolina (without flour at all!) was a great success!

Cottage cheese casserole in a slow cooker

recipe with semolina and oatmeal

I have long chosen this recipe for cottage cheese pie (and in other words this tall casserole cannot be called) for a slow cooker. The casserole turns out tall, fluffy (due to separately whipped egg whites), tender and very tasty.

Simply ideal for children's and diet tables. Flakes and semolina swell well in the curd mass and are practically not felt. And a large number of eggs and the absence of flour make the casserole look like a soufflé, so I specially took a closer photo for you:

I am very pleased with the result of this homemade baking, the food offered disappeared from the children's plate very quickly, my son even asked for more. The dessert was topped with jam syrup.

Today I baked this wonderful dessert again; at the request of my youngest child, we made a pie with cream from sour cream whipped with sugar. The cottage cheese has become like a cottage cheese cake!

Of course, my daughter and I cheated and asked him what kind of cream for the cake you should make: chocolate or white?

The answer they heard was white, so they presented him with cottage cheese and his unloved oatmeal in the form of a cake. Two pieces went with a bang :)

Now I’ll tell you in detail about the preparation itself.

Ingredients:

Oatmeal – 0.5 cups;
Semolina – 0.5 cups;
Natural yogurt or kefir – 200 ml;
Eggs – 6 pieces;
Sugar – ¾ cup;
Cottage cheese – 600 grams;
Baking powder – 1.5 teaspoon;
Vanillin – 1 g bag.
Butter for greasing the mold.

Cooking process:

We take cottage cheese, preferably homemade or country cottage cheese, since store-bought cottage cheese is more sour, and we would like it to be less acidic, because children love sweets. I have this kind of cottage cheese, almost grainy and very tender. With paste-like curd, the process of kneading the dough is much simpler. If you have grainy cottage cheese, then you need to grind it through a sieve or using a blender. This will make the cottage cheese in the pie tender. But under no circumstances should you pass the cottage cheese through a meat grinder; on the contrary, this process will make the cottage cheese heavy and viscous.

The liquid base of the cottage cheese casserole can be made from kefir, sour milk, sour cream or natural yogurt. It is advisable to pour in the dry ingredients: oatmeal and semolina, mix well and leave to swell.

I had no time to wait, so I had to combine all the ingredients except sugar and proteins at once.

Then take an immersion blender and turn everything into a homogeneous mass.

Egg whites need to be whipped into a strong foam. Continue beating, gradually adding sugar until stiff peaks form. Combine the curd mass for the casserole with the whipped egg whites.

Remove the mixer and take a spatula or spoon. Mix carefully from top to bottom. These whipped whites will add airiness to our curd baked goods.

Grease the multicooker bowl well with butter, spread the curd dough without flour and turn on the baking mode, setting the cooking time on the timer to 65 minutes. Under no circumstances should you open the lid of the multicooker during cooking; the cake will immediately settle.

After the timer notifies that the time is up, I kindly ask you not to open the lid, keep the cottage cheese casserole in the multicooker for another 20-30 minutes on heating, and then cool it with the lid open.

And now you can get it out using the steamer basket. The structure without flour turns out to be quite tender and it is advisable to cool it so that it remembers its shape. If you skip these manipulations, you risk getting a lopsided structure. I tried adding a little more sugar, but then the casserole of cottage cheese and semolina with rolled oats turned out more moist. Therefore, when serving this wonderful cottage cheese pie with oatmeal, I top it with syrup from any jam.

Another time, when we were baking this cottage cheese in a slow cooker with the children, my eldest daughter suggested topping it with whipped sour cream and sugar. For a 200 g jar of 30% sour cream, take ¾ cup of sugar and beat with a mixer until the granulated sugar dissolves. I will say that little children eat this cottage cheese casserole with great pleasure! So, having cut the dessert into portioned pieces, serve it with tea. Bon appetit!

As you can see, there is nothing complicated in making cottage cheese pie with oatmeal. On the contrary, everything is done quickly, and without unnecessary fuss. Children love treats, and such a dish will be both healthy and enjoyable for them. And you can easily afford to have a cup of coffee and pie in the morning. A very healthy breakfast, rich in calcium and microelements.

So if the question on your agenda is how and what to cook from cottage cheese or oatmeal, try making a delicious casserole using this recipe, and I assure you, your children will simply be delighted. Now such necessary products as oatmeal and cottage cheese will be eaten without question, and even with joy. Bon appetit and good recipes!

Best regards, Anyuta!

And for dinner you can cook casserole with mushrooms ()

Ingredients:

250 g cottage cheese 8%
200 ml sour cream 20%
4 tbsp. oatmeal
3 tbsp. Sahara
4-5 large pears
2 eggs

Teaching your children to eat cottage cheese is every mother’s dream. And not only children, but also many adults refuse these healthy products. So you have to get out, coming up with a variety of dishes using these ingredients. They must be very tasty and it is desirable that the presence of certain components should not be felt in any way.

An excellent solution is cottage cheese casserole with oatmeal in a slow cooker with the addition of various fruits. Oatmeal can be replaced with any available cereals: flakes from wheat, barley, rice are suitable, it is good to use multi-grain cereals. Depending on their type, you can change the nutritional and energy value of the casserole. Of course, in the matter of “disguising” one cannot do without the fruit component of the dessert. There is also a wide selection of: pears, peaches, plums, wild berries, dried fruits.

So, today we will prepare cottage cheese casserole with pears in a slow cooker. Large pieces of pears will occupy almost the entire volume of the dessert, and the juice released from them will be absorbed into the flakes and they will practically “dissolve,” leaving only the enormous benefits and value of cereals. It is very important not to overdo it with sugar, as both pears and cereal become even sweeter when cooked. This casserole is perfect for baby food and diet food, as well as for people with gastrointestinal problems. If desired, you can skip adding pears at all, replace 8% cottage cheese with low-fat cottage cheese, and use low-calorie yogurt instead of sour cream.

My cottage cheese casserole with oatmeal was prepared in a VES Electric SK-A12 multicooker. I invite all readers of the site with models equipped with the “Baking” mode to try to repeat this recipe and please your family with delicious and healthy baked goods.

Cooking method

Prepare the necessary products. Instead of regular cottage cheese, you can use soft cottage cheese, then you should not add sour cream at all, but the amount of cottage cheese will have to be increased.
Place cottage cheese, sugar, sour cream in a bowl. You don't need to use too much sugar, especially if the pears are sweet.
Beat everything thoroughly with a blender until the mixture acquires a creamy consistency. Break the eggs.
Give it a good blender again. Add oatmeal.
Wash the pears, dry them and cut them into fairly large pieces, discarding the stems and cores. You should not grind them too much, otherwise their taste and texture will be “lost” in the finished dish. If the fruits are fresh, you don’t have to cut off the skin; it won’t be felt in the finished dessert anyway.
Mix with a spoon and place in an even layer in the multicooker bowl, having previously greased its bottom and walls with vegetable or butter.
Cook on the “Baking” program for 40 minutes, then open the lid and let the cottage cheese casserole with oatmeal and pears stand in the multicooker for another 40-50 minutes. Then, making sure that the dessert has compacted a little, carefully turn the casserole onto a steaming rack.
Can be served either warm or chilled. In addition, it is very tasty to offer sour cream.

You can store this casserole of cottage cheese with oatmeal in the refrigerator. It tastes great even when cold. It is best eaten with tea or coffee for breakfast or a snack.

So to speak, combining business with pleasure. And you know, the cottage cheese pie with oatmeal and semolina (without flour at all!) was a great success!

Cottage cheese casserole in a slow cooker

recipe with semolina and oatmeal

I am very pleased with the result of this homemade baking, the food offered disappeared from the children's plate very quickly, my son even asked for more. The dessert was topped with jam syrup.

Today I baked this wonderful dessert again; at the request of my youngest child, we made a pie with cream from sour cream whipped with sugar. The cottage cheese has become like a cottage cheese cake!

Of course, my daughter and I cheated and asked him what kind of cream for the cake you should make: chocolate or white?

The answer they heard was white, so they presented him with cottage cheese and his unloved oatmeal in the form of a cake. Two pieces went with a bang :)

Now I’ll tell you in detail about the preparation itself.

Ingredients:

Oatmeal – 0.5 cups;
Semolina – 0.5 cups;
Natural yogurt or kefir – 200 ml;
Eggs – 6 pieces;
Sugar – ¾ cup;
Cottage cheese – 600 grams;
Baking powder – 1.5 teaspoon;
Vanillin – 1 g bag.
Butter for greasing the mold.

Cooking process:

I had no time to wait, so I had to combine all the ingredients except sugar and proteins at once.

Then take an immersion blender and turn everything into a homogeneous mass.

Egg whites need to be whipped into a strong foam. Continue beating, gradually adding sugar until stiff peaks form. Combine the curd mass for the casserole with the whipped egg whites.

Remove the mixer and take a spatula or spoon. Mix carefully from top to bottom. These whipped whites will add airiness to our curd baked goods.

Best regards, Anyuta!

And for dinner you can cook casserole with mushrooms ()

Step-by-step recipes for making cottage cheese casserole with oatmeal, apple, pumpkin, pear and nuts

2018-06-21 Rida Khasanova

Grade
recipe

11178

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

12 gr.

4 gr.

Carbohydrates

21 gr.

171 kcal.

Option 1: Classic recipe for cottage cheese casserole with oatmeal

Cottage cheese casserole is suitable for both a light breakfast and a hearty dinner. Depends on what ingredients you cook it with. Typically the dough contains wheat flour and semolina. But they can be replaced with oatmeal, thereby making the dish healthier and just as tasty.

Cottage cheese casserole can be sweet, baked with sugar, dried fruits or berries. Or with the addition of herbs or spices; when serving, this casserole is topped with sour cream.

Ingredients:

300-340 gr. low fat cottage cheese;
egg;
two to three tablespoons of sugar;
four tablespoons of oatmeal;
half a glass of milk;
half a glass of dark raisins;
a little butter;
a tablespoon of liquid honey.

Step-by-step recipe for cottage cheese casserole with oatmeal

Pour warm milk over oatmeal. Leave for fifteen minutes for the cereal to swell.

Dark raisins give more sweetness, so this variety is suitable for baking. Remove the tails from the raisins and pour hot water over them for a few minutes. Then drain the water and place the raisins on a towel to remove excess moisture.

Pour cottage cheese into a deep cup, add a raw egg and stir thoroughly with a fork or whisk until smooth.

Transfer the oatmeal and milk to the cottage cheese, add sugar and mix everything. You can add a little vanilla sugar or cinnamon to taste.

Pour dried raisins into the curd dough and mix thoroughly with a spoon.

Grease the inside of a heat-resistant pan with butter. Transfer the casserole batter and use a spatula to smooth the top. Press the raisins that are on top inward so they don’t burn.

Preheat the oven to 170-180 degrees and place the casserole dish for half an hour. 5 minutes before ready, brush the top with honey and cook until the end of time.

When the casserole has cooled slightly, cut into portions and serve with tea.

Option 2: Quick recipe for cottage cheese casserole with oatmeal

A tasty and healthy casserole made from cottage cheese and oatmeal will be an excellent breakfast option. To make the taste more delicate, you need to add a sweet apple to the dough. The casserole is prepared simply and very quickly, and is suitable for baby food.

Ingredients:

two eggs;
400-450 gr. cottage cheese;
three to four tablespoons of granulated sugar;
two tablespoons of oatmeal;
one apple.

How to quickly prepare cottage cheese casserole with oatmeal

Rub the cottage cheese to break up large lumps. Sprinkle with sugar, beat in the egg and mix well or run in a blender.

Pour the oatmeal into the cottage cheese, stir and leave for twelve minutes until it swells.

Peel the apple and remove the core. Grate the pulp on a medium grater and add to the cottage cheese, stir thoroughly.

Line a baking dish with baking paper. Place the curd mixture on it and level it with a spoon.

Place the casserole in a preheated oven at 180-190 degrees for half an hour. When the top of the casserole is covered with a golden brown crust, the dish is ready.

Remove the casserole from the pan and cut into portions when it has cooled slightly. When serving, you can sprinkle with powdered sugar, jam, honey or unsweetened sour cream.

Option 3: Cottage cheese casserole with oatmeal and pumpkin in a slow cooker

The casserole, in which layers of cottage cheese and pumpkin alternate, turns out to be very tasty and unusual. In structure it becomes similar to a delicate soufflé. The casserole is prepared in a slow cooker, which perfectly replaces the oven. The dish can be served as a dessert with sweet sauces or as a hearty breakfast.

Ingredients:

half a kilogram of cottage cheese;
400-450 gr. pumpkins;
100-120 gr. oatmeal;
a glass of milk;
a glass of sugar;
three eggs;
half a glass of raisins;
butter.

How to cook

Pour the oatmeal into a deep bowl and add milk, which needs to be heated to 25-30 degrees. Set aside so that the cereal absorbs the liquid and swells. Milk can also be replaced with kefir or natural yogurt.

Peel the pumpkin and remove the seeds. Grate the pulp on a coarse grater. transfer to a saucepan, add half a glass of water and place over medium heat. Simmer until the pumpkin is soft for about 10 minutes. Then drain in a colander, rinse with water and wait until all the water has drained. Transfer to a blender and puree.

Add sugar and half a portion of oatmeal and an egg to the pumpkin puree. Mix well and divide the resulting dough into two equal halves.

Wash the raisins, remove the stems and scald with boiling water. Then drain the water and dry the raisins with napkins to remove moisture.

Blend the cottage cheese in a blender or pass through a sieve. Add the remaining oatmeal, raisins, sugar and two eggs to it. Stir thoroughly and divide this mass into 3 parts.

Grease the multicooker bowl with butter. Place one part of the curd dough on the bottom and level with a spatula. Place pumpkin mixture on top. Next, alternately, lay out the remaining parts of the dough. The result will be 2 layers with pumpkin and 2 layers with cottage cheese.

Set baking mode for 70 minutes. When an hour has passed, it is advisable to turn the cottage cheese casserole over to the other side so that it also browns.

Place a flat dish on the multicooker bowl. Holding it, sharply turn the dishes over. The casserole will easily fall out onto the plate. All that remains is to cut it into pieces and pour honey over it.

Option 4: Curd casserole with oatmeal and pear

A casserole made from cottage cheese, oatmeal and pears turns out to be very healthy and dietary, since it contains absolutely no sugar or flour. Therefore, it turns out to be low-calorie and light, suitable as a dessert for those who are on a diet.

Ingredients:

750-800 gr. cottage cheese;
two ripe Conference pears;
three chicken eggs;
a glass of milk;
12 table. spoons of oatmeal.

Step by step recipe

Mix cottage cheese and three eggs in a deep bowl, stir until smooth.

Add 8 tablespoons of oatmeal and pour half a glass of milk. Stir well and leave for a while.

When the oatmeal swells, transfer a third of the mass into a silicone mold, previously greased with butter.

Wash the pear, dry with napkins and cut into small slices, removing the core and seeds.

Place pear slices on the first layer of curd mass. Smooth out the rest of the dough on top.

Mix the remaining oatmeal and milk and distribute over the top of the future casserole.

Place the mold in the oven for 35-40 minutes at 180-190 degrees. Cool slightly before serving.

It is delicious to serve the casserole with honey or sweet fruit jam, as well as sour cream.

Option 5: Curd casserole with oatmeal and nuts

A real dessert can be made from cottage cheese and several types of nuts. Replacing flour and semolina with oatmeal will make baking very healthy, but no less tasty. Nuts and cottage cheese provide a wonderful flavor combination that can be complemented with a sweet topping such as honey.

Ingredients:

550-600 gr. high fat cottage cheese;
two chicken eggs;
half a glass of milk;
30-35 gr. almonds;
50-55 gr. linden honey;
three tablespoons of sugar;
five tablespoons of oatmeal;
30-35 gr. hazelnuts;
30 gr. raisins

How to cook

Pour the cottage cheese into a cup and use a fork to break up the large grains. Beat in two eggs and sugar, mix well.

Add oatmeal to the cottage cheese, pour in the milk and stir. Wait 10 minutes for the flakes to absorb liquid and swell.

Pour boiling water over raisins and nuts and leave for a few minutes. Drain the hot water, rinse with cold water and dry with paper towels. Remove the thin skin from the nuts and chop them with a knife.

Pour raisins and nuts into the dough and mix. Grease the inside of the baking dish with a piece of butter.

Heat the oven to 170-180 degrees. Then send the form with the curd dough to bake for 40-45 minutes. When the top of the baked goods is covered with a pleasant golden color, you can remove it from the oven.

Wait until the casserole has cooled slightly, then transfer to a plate. It is very tasty when served with honey. Bon appetit!

Option 6: Original recipe for cottage cheese and oatmeal casserole

As a rule, sweet cottage cheese casseroles contain wheat flour or fine semolina. However, for those who do not use these products or want to try something new, it will be interesting to consider the presented selection of options for cottage cheese and oatmeal casserole.

Ingredients:

540 grams of cottage cheese;
three fresh eggs;
half a glass of fresh milk;
75 grams of oatmeal;
a third of a glass of sugar;
butter for the surface of the mold.

Step-by-step recipe for cottage cheese and oatmeal casserole

Warm fresh milk of any fat content slightly (but do not boil!).

Pour the planned volume of oatmeal into an enamel bowl. Pour in the prepared milk. Cover with a flat lid.

After half an hour, carefully crack three chicken eggs into a dry container. Insert beaters into mixer. Add a third of a glass of sugar.

Whisk the ingredients until a relatively stiff mixture with fine bubbles forms inside the bowl.

Place the infused cereal along with milk into the egg mixture.

While mixing, crumble the cottage cheese. Using a spatula, knead into a sticky dough. Turn on the oven at 170 degrees.

Grease the inside of a mold (rectangular or round) with butter. Place the curd mass. Level the surface with a knife or spatula.

Cook the cottage cheese and oatmeal casserole for 40-42 minutes. Moreover, it is better not to open the stove door for the first half hour so that the baked goods do not “sag” immediately.

Option 7: Quick recipe for cottage cheese and oatmeal casserole

To quickly make a hearty and healthy oatmeal casserole, you'll need a food processor and a higher-than-usual oven temperature.

Ingredients:

105 grams of milk;
two packs of cottage cheese (store-bought);
44 grams of sugar;
three chilled eggs;
71 grams of flakes (oatmeal).

How to quickly prepare cottage cheese-oat casserole

Break all the planned eggs, cooled in advance, into the dry bowl of the food processor. Add white sugar immediately.

Turn on fast whisking. After one to one and a half minutes, add cottage cheese to the resulting mass.

After a few more minutes of whipping, pour in fresh (any fat content) milk.

Having achieved good uniform mixing of all products, turn off the food processor. Add oatmeal.

Now mix everything again with a spatula. Pour the resulting dough into a silicone or non-stick mold.

At 190 degrees, cook the cottage cheese and oatmeal casserole for about 30-32 minutes. Remove from the pan as soon as it has cooled slightly to avoid burning your hands.

To make the baked goods more aromatic, we recommend adding a pinch of vanilla or cinnamon along with sugar. However, do not add too many spices to avoid a bitter taste. But just before serving, add sour cream or berry dressing to the dessert.

Option 8: Curd casserole with oatmeal and berries

Since we are preparing, first of all, a healthy casserole, we suggest using fresh small berries as an additional ingredient. By the way, it is also possible to take frozen fruits, which will need to be set to thaw for an hour before cooking.

Ingredients:

74 grams of oatmeal;
an incomplete glass of small berries;
three packs of cottage cheese;
half a glass of sugar;
three medium eggs;
99 grams of milk;
vanilla to taste;
butter.

How to cook

Grind the cottage cheese, or even better, beat it in a blender or food processor.

Then add white sugar and break the eggs. It is advisable to cool the latter. Continue stirring.

After about a couple of minutes, add cold fresh milk. Add vanilla.

After finishing mixing, add oatmeal and small, well-washed and preferably dried berries.

Gently stir the mixture with a spatula or fork. At the current stage, turn on the oven (temperature - 180 degrees).

Pour the dough for the cottage cheese-oatmeal casserole into a mold greased on the inside. Lightly smooth the surface without pressing.

Bake the dessert for 35-40 minutes. To create a particularly beautiful crust color, switch to high heat for the last 5-6 minutes.

As for berries, it is permissible to use any small fruits you desire. It could be blueberries, blackcurrants or mulberries. If you are using larger berries, such as plums, apricots or strawberries, we recommend cutting them into several pieces.

Option 9: Curd and oatmeal casserole with dried fruits

If you don’t want fresh berries, then take spicy dried fruits. In our case it will be raisins and dried apricots. Although it all depends on your capabilities, preferences and culinary imagination.

Ingredients:

45 grams of raisins;
65 grams of dried apricots;
a couple of spoons of candied cherries;
a third of a glass of sugar;
butter;
three eggs;
half a glass of oatmeal;
515 grams of cottage cheese;
110 grams of milk.

Step by step recipe

Wash raisins and dried apricots in a sieve. Transfer dried fruits to a small container. Pour boiling water over it.

Add grated cottage cheese. Pour in milk (fat content - any to taste).

After stirring again, drain the water from the dried apricots and raisins. Chop the first one with a knife. Add dried fruits (don't forget candied cherries) into a mixture of eggs, sugar and milk.

At the end, add oatmeal. Stir until all large ingredients are distributed as evenly as possible.

Coat the inside of the mold with butter. Transfer the dough. Turn on the oven. Temperature - 185 degrees.

Leave the cottage cheese-oat casserole inside for 30-35 minutes. After checking the readiness (to do this, just pierce the cake with a skewer), turn off the heat.

Since today you can buy incredibly many different types of dried fruits in the markets from oriental traders, try different options. The main thing is not to overdo it with quantity and combination, so as not to spoil the flavor nuances of the dessert.

Option 10: Curd casserole with oatmeal and nuts

In addition to fresh or dried berries, you can add a variety of nuts to the cottage cheese casserole recipe, which will need to be chopped. To do this, use a blender, meat grinder or mortar, as our grandmothers did.

Ingredients:

80 grams of oatmeal;
half a glass of walnuts;
three eggs;
a third of a glass of peanuts;
three packs of medium-fat cottage cheese;
107 grams of sugar;
half a glass of milk;
vanilla optional.

How to cook

Pour warm milk over the oatmeal in a bowl. Leave, preferably covered with a plate or saucer.

At the same time, using a mixer, beat white sugar with cooled eggs.

Add the cottage cheese, disassembled into pieces, into a strong, relatively fluffy mixture. Mix with the same mixer, adding vanilla

Now, in a blender or kitchen meat grinder, chop the walnuts and peanuts (fried in a dry frying pan and peeled).

Stir in nut mixture. Add cereal steamed in milk. Stir one last time (you can use a spatula for this).

Cook the curd-oatmeal casserole in a generously greased form at 180 degrees for about 40-43 minutes.

If you have the opportunity to include other nuts in your baked goods, do so. Indeed, it is in this case that a large number of different nuts will only further enhance the taste of this dessert, since they are very close to each other.

Option 11: Dietary cottage cheese and oatmeal casserole in a slow cooker

The last recipe is dedicated to a dietary casserole, where we will replace sugar with honey, and instead of whole eggs we will use only whites. In addition, we will transfer the culinary process from the oven to a modern multicooker.

Ingredients:

525 grams of low-fat cottage cheese;
three dessert spoons of liquid honey;
85 grams of oatmeal;
110 grams of natural yogurt;
four egg whites;
vanillin optional;
oil for the bowl.

Step by step recipe

Heat natural yogurt without additives or sugar in the microwave for a few seconds.

Place the cereal in a medium bowl. Pour over warm yoghurt. Leave it aside.

Beat the whites with a mixer. Having received a not very fluffy, but relatively strong lightened mass, combine with cottage cheese.

Continue stirring. Pour in liquid honey when the egg whites and cottage cheese are well mixed.

Also sprinkle with vanilla and stir in the cereal with yogurt. Knead into a sticky dough.

Grease the multicooker bowl, wiped dry, with a small amount of oil. Place the thick mass.

Snap the lid. Having set the "Baking" mode, cook the dessert for the planned 40 minutes.

After turning off the machine, carefully remove the curd and oatmeal casserole. Garnish with low-fat sour cream or honey and serve with green tea for breakfast or lunch.

Before removing the baked goods from the bowl, it is advisable to cool it by opening the lid. Then it is important to pry the casserole from all sides with a spatula and transfer it to a flat dish. In this case, everything must be done carefully so as not to damage the structure of the pie.

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