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High Protein Bread (Oat Sandwich Rolls)

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High Protein Sandwich Bread (Oat Sandwich Rolls) made with oat flour and cottage cheese are high in fiber and easy to make with just five ingredients!

High Protein Oat Rolls
High Protein Bread (Oat Sandwich Rolls)

There’s nothing more convenient than making a sandwich when you need something portable to enjoy on the go. But to make a sandwich that will really fill you up, it should be high in protein, anywhere from 15 to 30 grams, because protein is one of the key nutrients that keeps you fuller for longer. Great for breakfast or lunch! Oven or air fryer!

High Protein Oat Rolls with Everything Bagel Seasoning

This high protein bread recipe is a great place to start – the rolls contain 10.5 grams of protein before you even make a sandwich! Add eggs, turkey, tuna, lox, or whatever your go-to is, and you’ll quickly meet your protein quota. Your sandwich should contain a balance of protein, fiber, and healthy fats, which will keep you satiated for longer. This bread checks off all the boxes!

How to Make Oat Sandwich Rolls

I’ve been counting macros and looking for ways to get more protein in my diet, which is how these healthy oat rolls happened. I took my trusted bagel recipe and swapped the yogurt for higher-protein cottage cheese and used oat flour instead of all-purpose. The only other three ingredients are baking powder, salt, and egg white. I then rolled the dough into buns and baked them in the oven for 25 minutes. They turned out great!

Variations and Tips

  • Use fat free cottage cheese to make them 4 points each.
  • Refrigerate the leftovers for up to 4 days, then toast or air fry to heat up.
  • Swap the cottage cheese for fat free Greek yogurt (should be thick, like Stonyfield).
  • Make them dairy-free with Kite Hill Greek Yogurt
  • Can’t find oat flour? Make your own by placing oats in the food processor.
  • Regular wheat flour can also be used here.

High Protein Sandwich Fillings:

You can stuff these oat rolls with just about anything – from peanut butter and jelly to turkey and cheese. Here are some of my favorite sandwich combos for inspiration, but feel free to get creative!

High Protein Lox SandwichHigh Protein Oat Rolls Lox Sandwich

More Sandwich Recipes You’ll Love:

High Protein Bread (Oat Sandwich Rolls)

4.37 from 75 votes
High Protein Sandwich Bread (Oat Sandwich Rolls) made with oat flour and cottage cheese are high in fiber and easy to make with just five ingredients!
Course: Breakfast, Lunch
Cuisine: American
High Protein Oat Rolls
Prep: 5 mins
Cook: 25 mins
Total: 30 mins
Yield: 4 servings
Serving Size: 1 roll


  • 1 cup oat flour, plus more for dusting if needed*
  • 2 teaspoons baking powder, make sure it's not expired or it won't rise
  • 3/4 teaspoon kosher salt, use less if using table salt
  • 1 cup low-fat classic cottage cheese, I like Good Culture drained of any whey at the top
  • 1 egg white, beaten (whole egg works fine too)
  • Everything bagel seasoning, sesame, etc for topping, optional


  • Preheat oven to 375F. Place parchment paper or a silicone mat on a baking sheet. If using parchment paper, spray with oil to avoid sticking.
  • In a medium bowl combine the flour, baking powder and salt and whisk well.
  • Add the cottage cheese, mix with a fork or spatula until well combined, it will look like small crumbles.
    oat flour nd cottage cheese
  • Knead in the bowl turning until completely smooth and has the texture of playdoh, about 20 turns.
  • Divide into 4 equal balls.
  • Flatten into rounds and transfer to the baking sheet.
  • Top with egg wash and seasoning. Bake on the top rack of the oven for 22 to 25 minutes.
  • Let cool at least 15 minutes before slicing open.

Air Fryer Method:

  • Preheat the air fryer 280F degrees. Transfer in batches without overcrowding and bake 15 to 16 minutes, or until golden. No need to turn. Let cool at least 15 minutes before cutting.

Last Step:

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*Check labels for gluten-free, not all oat flours are GF.
Use fat free cottage cheese for 4 point rolls.


Serving: 1 roll, Calories: 135.5 kcal, Carbohydrates: 18 g, Protein: 10.5 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 5 mg, Sodium: 582.5 mg, Fiber: 2.5 g, Sugar: 1.5 g


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214 comments on “High Protein Bread (Oat Sandwich Rolls)”

  1. I made these with almond flour instead of the oat flour and these came out delicious! They were a bit wet at first but I let them sit a few mins then dusted them with more almond flour and i was able to mold them. I rolled mine into logs and baked them as per the directions in a donut pan and topped with everything but the bagel seasoning to make mini bagels.

    1. I forgot to add I was surprised how nicely these rose. They did not come out flat for me at all. i was able to slice one in half and toast it in my toaster on the bagel setting for my morning breakfast.

  2. I couldn’t find oat flour at the store, so used rye flour instead. The rolls turned out perfectly fluffy and not flat. Tasted great as well! I made sure not to include the liquid in the cottage cheese. The dough was very sticky before I placed them on the baking paper (stuck to my hands, so I had to coat my hands with water in order to shape them). I’m so excited about these rolls – they will help increase my protein intake, yet I can still have something bready to go with the main/side dishes.

  3. Perfect!! Followed recipe to the exact and they were delicious 
    I cut in half and toasted mine in the air fryer first just a little bit. I think a good quality cottage cheese makes a difference! And so easy to make in one bowl!

  4. Very easy. A great texture   Cuts nicely as a roll should. I used the whole egg and farmer’s cheese. 

  5. I made this and they were dense in the middle and wet and the top was a hollow shell , I followed the recipe and looked at the comments before making these and it didn’t work . I put them in the oven for longer but it didn’t help

    1. These did NOT turn out..super sticky, couldn’t kneed the dough, did my best, put in oven and they didn’t rise too much, uncooked in middle at first, then just dense and chewy..not good!! 🙁 I did not see to strain the cheese!? Is that why?)

  6. Oh what a difference missing one minor step can make. Mine were delicious, but like others, the dough was sticky. It’s totally my fault for not draining the cottage cheese first! Going to try these again doing it the right way. The flavor was really good, and will definitely be making again since I now count macros and need the extra protein.

  7. These are fantastic! I’ve made them multiple times… every time they are kind of flat and I still love them! But it occurred to me to use them for mini pizza crusts!  I put some sauce, mozzarella cheese, and pepperoni! Pizza craving ✔️!!!

  8. This is a really interesting recipe, and its amazing how flour and cottage cheese can make bread! I used regular flour because I don’t follow any specific diet such as GF or WW. I doubled the recipe and baked in a glass loaf pan, because I like to push my luck and I saw others had asked if it would work I thought I would give it a go. It did rise nicely and when I took it out of the oven the middle was still gooey and I was afraid it failed because…well I didn’t follow exact directions and really what did I expect? I tuned off the oven and stuck the pan back in. I hoped the residual heat as it cooled would finish off the inside of the bread. I came home to a bread that was completely cooked through and it is so good! It reminds me of a beer bread texture, I feel the need to pour melted butter on it. Anyway, I will give this a go as it is stated in the recipe with oat flour so I can try how it was truly meant to be.

  9. These are amazing! I don’t normally eat bread (trying to eat lower carb and less gluten) but sometimes I’m craving a tuna melt or avocado toast. These are perfect! Not to mention, so much tastier and cheaper than any store-bought GF options. Plus…. protein!! Thank-you!

    My rise was perfect… for those having issues, you may want to also try a different brand of baking powder. I recently had some baking flops due to a delivery substitution for my regular brand (and it was not a cheap alternative) … needed to toss and buy my usual brand.

  10. I made my own oat flour using Bob’s Red Mill rolled oats in a food processor, drained 2% cottage cheese, and expired baking powder (it’s all I had). Did the egg wash and bagel seasoning and they taste great! They’re just very thin. It’s definitely a recipe I’m excited about so I will keep trying – I am going to take another person’s advice and double the recipe but only make 6 buns. And buy some new baking powder – I didn’t even know it could expire haha! I’ve been desperately missing bagels and cream cheese since going GF so I’m excited about these. Today I’m having one with egg salad, watercress, and tomato – yum! Thank you for the idea!

  11. I also couldn’t get a very good rise at all and I used brand new baking powder. I wonder if adding 1/2 tsp baking soda would help? Or maybe taking oats and grounding them instead of using oat flour which is maybe heavier? 

    1. I use oats and grind them and mine were flat also. Both times I’ve made them. I have some mini springform pans and I’ll put a ring around the rolls so they don’t go flat. I’ll let you know if it works.

  12. I am anxious to try these but don’t like wasting an egg by using it for egg wash. I’m thinking that by adding the egg to the flour mixture(and adding more flour to get the dough to the right consistency) you might get more rise. Will post the results when I try this.

  13. Made these this morning and they’re great! I used brown rice flour as not enough oats left and it worked well. Got a similar rise to the pics in the recipe. Used conventional fan oven not air fryer, but will try the air fryer next time.  Lots of people saying their mix is too sloppy and sticky but I think that’s maybe because they’re adding the egg to the dough instead of using it for egg wash? It is a sticky dough but I just put  some oil on my hands to make it easy to handle. Great recipe, thanks!