The first time I made this I couldn’t believe something so simple could feel so indulgent for breakfast.
Warm, custardy cottage cheese meets jammy blueberries and a hint of maple — it’s a weekday treat that feels like a bakery find.
If you want a protein-rich, make-ahead breakfast that doubles as a snack or light dessert, this is your new go-to.
For a fruit-forward smoothie companion, I often serve it alongside my cottage cheese blueberry smoothie.
Why You’ll Love This Recipe
- Proteiny and filling without being heavy.
- Naturally sweetened with banana and maple syrup.
- Grainy, comforting oats create structure without gluten-free gimmicks.
- Easy to scale and bake in individual bowls for grab-and-go mornings.
- Versatile: swap the fruit, top with nuts, or drizzle extra maple for a treat.
The texture is custardy but not runny, with cottage cheese providing a tender, slightly grainy silk that sets into a light cake.
Oats add gentle chew and body, while the banana and maple create a warm caramelized sweetness that pairs perfectly with bursting blueberries.
"Absolute winner. My kids asked for seconds and I loved that it reheats like a dream. Five stars!" — Reader review
Key Ingredients
Cottage cheese (360 g / 1½ cups). Pick full-fat for richness and stability; the fat helps the bake set into a tender custard and keeps it from drying out.
If you’re texture-sensitive, choose a slightly lumpy, creamy cottage cheese rather than the watery, drained varieties.
Large eggs (4, room temperature). Eggs provide structure and lift, giving the bowls their cake-like crumb.
Bringing them to room temperature helps the batter emulsify smoothly in the blender.
Old-fashioned rolled oats (90 g / 1 cup). Use real rolled oats — not quick or instant — for body and texture.
Their larger flakes absorb moisture and hold a tender chew that won’t turn gummy during baking.
Ripe banana. The banana sweetens, adds moisture, and helps bind the batter so you can use less added sweetener.
Use a banana with dark speckles for maximum natural sweetness and flavor depth.
Full ingredient list:
- 360 g cottage cheese (1½ cups; full fat recommended)
- 4 large eggs (brought to room temperature)
- 90 g old-fashioned rolled oats (1 cup; ensure they’re not quick oats)
- 1 ripe banana
- 80 ml maple syrup (⅓ cup)
- 1 tsp baking soda
- 150 g fresh blueberries (1 cup; frozen also works)
Step-by-Step Instructions
Step 1: Prep the oven and bowls
Preheat your oven to 350°F (180°C).
Spray four 2-cup oven-safe bowls with non-stick cooking spray and place them on a large baking sheet so you can move them in and out of the oven easily.
Pro Tip: The baking sheet prevents spills and makes it simple to rotate the bowls for even browning.
Step 2: Blend the batter
In a high-speed blender, combine cottage cheese, eggs, rolled oats, ripe banana, maple syrup, and baking soda.
Blend until completely smooth; if the mixture feels too thick to pour, add a splash (1–2 tablespoons) of milk to loosen it.
Pro Tip: The batter should be pourable but slightly thick — think pancake batter consistency. You’ll know it’s right when it pours in a steady ribbon without breaking.
Step 3: Fill the bowls and add blueberries
Evenly pour the batter into the prepared bowls, filling each about two-thirds full.
Top each bowl with fresh blueberries, gently pressing some down into the batter so the fruit is partly submerged.
Pro Tip: If using frozen blueberries, don’t thaw them; scatter them frozen to reduce bleeding and keep the batter from turning purple.
Step 4: Bake until golden
Bake for 35 to 40 minutes, checking for doneness at 35 minutes.
The tops should be golden and firm to the touch, and a toothpick inserted in the center should come out mostly clean with a few moist crumbs.
Allow the bowls to cool for at least 10 minutes before indulging — they set up nicely as they cool.
Pro Tip: If the tops brown too fast, tent loosely with foil after 25 minutes to prevent over-browning while the centers finish cooking.
Expert Tips for Success
- Use full-fat cottage cheese. It provides better mouthfeel and prevents the bake from drying out in the oven. Low-fat versions can become grainy or rubbery when heated.
- Room-temperature eggs emulsify better. Cold eggs can cause the batter to seize up slightly in a high-speed blender and produce tiny air pockets that collapse in the oven.
- Measure oats by weight when possible. One cup of rolled oats can vary; 90 g ensures consistent texture and prevents a batter that’s too runny or too dense.
- Don’t overblend. Blend just until smooth for a creamy base; overblending can warm the mixture and slightly thin it, altering bake time.
- Watch bake time closely the first time. Oven temps vary, and factors like bowl material (ceramic vs. glass) change baking speed. Start checking at 35 minutes.
- Use a shallow, high-speed blender container. It creates better shear for a uniformly smooth batter without needing extra liquid.
- If the batter separates after resting, give it a quick stir before pouring. Separation is normal; gentle mixing reincorporates ingredients.
- For even browning, rotate the baking sheet halfway through baking. This is especially useful for ovens with hot spots.
- To prevent cracked tops, allow the bowls to cool on the baking sheet for a few minutes before transferring to a wire rack. Rapid temperature changes can cause cracks.
- For a fluffier texture, let the blended batter rest for 5 minutes before dividing into bowls; the oats hydrate slightly and the batter firms up for a lighter crumb.
- If you prefer a sweeter result, add a sprinkle of light brown sugar or a teaspoon of vanilla to the batter; both deepen flavor without making it cloying.
- For a crisp top, after 30 minutes, sprinkle a few oats and an extra blueberry or two on each bowl and finish baking uncovered for attractive texture.
Storage & Freezing
Fridge: Store cooled bowls covered with plastic wrap or in airtight containers for up to 4 days.
Reheat gently in the microwave ~45–60 seconds or in a 325°F (160°C) oven for 8–10 minutes until warmed through. The center should be steaming but not dry.
Freezer: Freeze individual bowls uncovered on a tray until solid, then wrap each tightly with plastic and place in a freezer bag for up to 2 months.
To reheat from frozen, thaw in the fridge overnight and warm as above, or reheat from frozen at 325°F (160°C) for 20–25 minutes until warmed through.
Pro Tip: For best texture after freezing, add a fresh handful of blueberries or a drizzle of maple syrup after reheating.
Variations & Substitutions
- Lemon-blueberry: Add 1 tsp lemon zest and a tablespoon of lemon juice to the batter for a bright, bakery-style lift.
- Nutty crunch: Top with toasted sliced almonds or chopped pecans in the last 5 minutes of baking to add texture contrast.
- Dairy swap: Use Greek yogurt in place of cottage cheese for a smoother, tangier base; use full-fat Greek yogurt to mimic the richness.
- Grain-free option: Replace oats with 90 g finely ground almond meal and reduce baking time slightly; the result is denser and more tender.
For a tropical twist, pair with my cottage cheese mango smoothie for a bright, fruity combo.
Frequently Asked Questions
Q: Can I use low-fat cottage cheese?
A: You can, but expect a slightly firmer, less rich texture. Low-fat versions lack the milkfat that helps create a silky set, so the bake can be drier. To compensate, add 1–2 tablespoons of milk or a tablespoon of olive oil to improve mouthfeel.
Q: Are rolled oats necessary?
A: Yes, rolled oats provide structure and chew. Quick oats will break down more in the blender and can produce a mushier texture. If you only have quick oats, reduce liquid slightly and expect a different mouthfeel.
Q: Can I make this in one large dish instead of individual bowls?
A: Absolutely. Use a greased 8×8-inch baking dish and adjust the bake time — start checking at 30 minutes and expect 35–45 minutes depending on depth. The center may take longer to set.
Q: What’s the best way to use frozen blueberries?
A: Keep them frozen and scatter them over the batter without thawing to reduce bleeding. Press them lightly into the surface so they partially submerge.
Q: How do I tell when the bowls are done without overbaking?
A: The tops should spring back slightly and look golden. A toothpick should come out with a few moist crumbs but not wet batter. If in doubt, err on the side of slightly underbaked; carry-over cooking while cooling will finish the set.
Conclusion
These baked blueberry cottage cheese bowls are a low-fuss, high-protein breakfast that balances comfort and nutrition.
If you want more ideas for similar bakes or to compare notes, check out Baked Blueberry Cottage Cheese Breakfast Bowls – Wholesomelicious for another take on the concept.
For a slightly different method and serving suggestions, I like this version at Baked Blueberry Cottage Cheese Breakfast Bowls – Healthy By Fork.
And if you’re curious how the texture compares to a breakfast bake with fewer oats, see this Blueberry Cottage Cheese Breakfast Bake – Eating Bird Food for a helpful comparison.
If you tried this recipe, please leave a star rating in the recipe card below and pin this to Pinterest so others can find it.
Baked Blueberry Cottage Cheese Bowls
Ingredients
Main Ingredients
- 360 g cottage cheese (1½ cups; full fat recommended) Pick full-fat for richness and stability.
- 4 large eggs (brought to room temperature) Eggs provide structure and lift.
- 90 g old-fashioned rolled oats (1 cup; ensure they’re not quick oats) Use real rolled oats for body and texture.
- 1 ripe banana Adds natural sweetness and binds the batter.
- 80 ml maple syrup (⅓ cup) For added sweetness.
- 1 tsp baking soda Helps with leavening.
- 150 g fresh blueberries (1 cup; frozen also works) For topping the bowls.
Instructions
Preparation
- Preheat your oven to 350°F (180°C). Spray four 2-cup oven-safe bowls with non-stick cooking spray and place them on a large baking sheet.
- In a high-speed blender, combine cottage cheese, eggs, rolled oats, ripe banana, maple syrup, and baking soda. Blend until completely smooth, adding a splash of milk if the mixture feels too thick to pour.
- Evenly pour the batter into the prepared bowls, filling each about two-thirds full, and top with fresh blueberries, gently pressing some down.
Baking
- Bake for 35 to 40 minutes, checking for doneness at 35 minutes. Let them cool for at least 10 minutes before indulging.
