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 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!
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!
- Smashed chickpea and avocado
- Egg Salad
- Hard Boiled Eggs with Tomatoes, Scallion, and Mayo
- Chicken Salad with Avocado
- Chicken Salad with Lemon and Dill
- Tuna Salad
- Lox with cucumbers and red onion
- Leftover roast beef with arugula and horseradish mayo
- Turkey breast with arugula and mustard
More Sandwich Recipes You’ll Love:
- Bacon, Egg, and Avocado Breakfast Sandwich
- Avocado Egg Salad and Salmon Sandwich
- Roast Beef Sandwich with Melted Swiss and Onions
- Grilled Chicken Sandwich with Avocado and Tomato
- Greek Salad Sandwich
High Protein Bread (Oat Sandwich Rolls)
Ingredients
- 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
Instructions
- 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.
- 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.
