Preheat your oven to 350℉ Line a 9x5 inch loaf pan with parchment paper.
Strain your cottage cheese of its liquid as best you can and discard the liquid.
Add all the ingredients to your blender and pulse until mostly smooth. Pour the batter into your pan and bake for 35-40 minutes or until toothpick comes out clean. I loosely covered mine with foil for the last 15 minutes because it was getting too tan on top.
Allow to set in the pan for 5 minutes then transfer to a wire rack to cool for 10 minutes prior to slicing.
Notes
Store on your counter in an airtight container or in your fridge for up to 5 days.You can also just mix this in a bowl if you don't have a blender. Almond flour or all purpose flour can be subbed for the oats but decrease the amount to 1 cup + 3 tablespoons of flour.