Of which 2.5 g sugars and 2 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Fiber (oats) · Calcium (cottage cheese) · Protein (cottage cheese)
Allergens gluten (oats), egg, milk
Protein oat bagel
Homemade bagels with just oats and cottage cheese, no hours of proofing.
Ingredients
- 1 cup oat flour (125 g / 4½ oz)
- ½ cup cottage cheese (100 g / 3½ oz)
- 1 tsp baking powder (4 g)
- salt, to taste
- 1 egg yolk (18 g / ¾ oz) — for brushing
- seeds, as needed — optional, for sprinkling
Method
- In a bowl, mix the oat flour, baking powder and a pinch of salt.
- Blend the cottage cheese (in the blender or with an immersion blender) until creamy and add it to the dry ingredients, stirring with a spatula until you have a dough you can shape.
The full method (6 steps), Rico's tip, the variations and storage are in the ebook “Snacks & Small Plates”. The English edition is coming soon.
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