Breakfast · Baking
Gluten-free oat buns
Soft, rustic oat buns made with cottage cheese, eggs and pumpkin seeds. High in protein, naturally satisfying and easy to adapt to your taste.
- Makes
- 6buns
- serving
- 1 bun
- Cooking
- Oven200°C
- Method
- Bake20–25 min
What you’ll need
Ingredients
- 300 g fine rolled gluten-free oats
- 250 g cottage cheese
- 3 eggs
- 1 tsp baking powder
- ½ tsp salt
- 1–2 tsp psyllium husk
- 30–40 g pumpkin seeds
- Extra pumpkin seeds for topping (optional)
Step by step
Method
Whisk the eggs thoroughly first.
Stir in the cottage cheese.
Add the oats, baking powder, salt, psyllium husk and pumpkin seeds.
Mix everything thoroughly. Letting the mixture sit and continuing to mix it well helps improve the final texture.
Spoon the mixture onto baking paper in rough, rustic portions. Do not roll or shape them into smooth balls.
Add extra pumpkin seeds on top if desired.
Bake at approximately 200°C conventional oven for 20–25 minutes, until golden and set.
Make it your own
Cosier
add cinnamon
More crunch
add extra pumpkin or sunflower seeds
Estimated nutrition
Per bun
- ≈290
- kcal
- 16–17 g
- protein
- 6.2 g
- fiber
Estimated nutrition. Actual values may vary depending on the ingredients and products used.
Notes & substitutions
More guidance coming soon
This space is reserved for tested swaps and preparation notes.