The first time I made this blueberry cottage cheese breakfast bake, I wondered why I hadn’t tried cottage cheese in baked breakfasts sooner.
It’s easy, forgiving, and makes a high-protein breakfast that actually tastes like dessert for breakfast.
If you love make-ahead breakfasts that hold up all week, this one is a keeper — creamy interior, slightly golden top, and juicy pockets of blueberry goodness.
For a lighter smoothie to serve alongside, try a cottage cheese blueberry smoothie for a similar flavor profile and extra protein boost: cottage cheese blueberry smoothie.
Why You’ll Love This Recipe
- High in protein and keeps you full longer than traditional oats.
- Ready in about an hour from start to finish and slices neatly for meal prep.
- Flexible: use frozen blueberries, swap milk, and add nuts or seeds for crunch.
- Naturally sweetened with honey or maple syrup, so you can control the sugar.
This bake is layered with contrast: a custard-like, tangy interior from the cottage cheese and eggs, a toothsome chew from the oats, and bursts of sweet-tart juice from the blueberries. The top browns just enough to add a little toasty flavor while the center stays soft and almost soufflé-like. Overall it’s comforting but not heavy — a breakfast that satisfies without weighing you down.
“I made this on a Sunday and ate it all week — the texture is perfect and the blueberries stay plump. My kids actually asked for seconds!” — 5★ reader review
Key Ingredients
Cottage cheese (2 cups, room temperature). Cottage cheese is the structural star here; it curdles less when warmed if you start at room temperature and gives a creamy, protein-rich base without needing flour. Choose a brand you’d eat plain — I like a smooth curd low-fat cottage cheese like Good Culture for consistent texture and minimal acidity.
Eggs (2 large). Eggs bind and set the bake; they’re what transforms the cottage cheese and oats into a sliceable rectangle instead of a loose casserole. Use large eggs at room temperature for even mixing and fuller rise.
Rolled oats (1/2 cup). Rolled oats provide body and chew. They soak up moisture and thicken the custard slightly as it bakes. Old-fashioned rolled oats are preferred over quick oats for texture; they keep a pleasant bite.
Blueberries (1 1/2 cups, fresh or frozen). Blueberries bring acidity, sweetness, and moisture pockets that balance the richness of the cottage cheese. If using frozen, don’t thaw completely — fold them in frozen to avoid bleeding purple throughout the batter.
Full ingredient list:
- 2 cups low-fat cottage cheese (room temperature)
- 2 large eggs
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup rolled oats
- 1/2 cup almond milk (or milk of choice)
- 1 1/2 cups fresh or frozen blueberries
- 1/4 cup chopped nuts (optional – almonds or walnuts)
- 1 tablespoon chia seeds (optional)
- cooking spray or butter (for greasing)
Step-by-Step Instructions
Step 1: Preheat and prepare the pan
Preheat your oven to 350°F (175°C).
Grease a 9×9-inch baking dish generously with cooking spray or softened butter so the edges release easily.
Pro Tip: Line the dish with parchment, leaving an overhang for easy removal, or grease thoroughly to prevent sticking. You’ll know the pan is ready when the butter or spray covers the entire surface without pooling.
Step 2: Whisk the wet ingredients and cottage cheese
In a large mixing bowl, whisk together the room-temperature cottage cheese, eggs, honey or maple syrup, vanilla extract, cinnamon, and salt until the mixture becomes smooth and homogenous.
Use a hand whisk or an immersion blender for an extra-silky batter if you prefer no curd texture.
Pro Tip: If you want a smoother custard-like crumb, pulse the cottage cheese and eggs a few times in a blender. You’ll see a silkier batter and a denser, more uniform bake.
Step 3: Add the oats and milk, then rest
Stir in the rolled oats and almond milk (or milk of choice) until everything is well combined.
Let the mixture sit for 5 minutes so the oats can hydrate and the batter thickens slightly.
Pro Tip: The 5-minute rest is important — hydrated oats prevent the bake from being soggy and help it set properly. You’ll see the batter gain viscosity and cling to the spatula.
Step 4: Fold in blueberries and add-ons
Gently fold in the blueberries, chopped nuts (if using), and chia seeds (if using) with a spatula.
Be careful not to press or overmix so the berries remain intact and don’t bleed.
Pro Tip: If using frozen blueberries, fold them in straight from the freezer to keep their color localized and avoid a blue-tinted batter. If you want pockets of juicy fruit, fold very gently and leave a few berries on top for presentation.
Step 5: Bake
Pour the batter into the prepared 9×9-inch baking dish and spread it evenly.
Bake for 40–45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Pro Tip: Rotate the dish halfway through baking for even browning. If the top is browning too quickly but the center isn’t set, tent loosely with foil and continue baking.
Step 6: Rest and serve
Let the bake cool for 5–10 minutes before slicing into squares and serving warm.
Serve plain, with a dollop of Greek yogurt, a drizzle of maple syrup, or a sprinkle of extra nuts.
Pro Tip: The bake continues to set as it cools; if you slice it too hot it may fall apart. Allowing a brief cool-down yields neater slices.
Expert Tips for Success
- Temperature and room-temp ingredients: Use room-temperature eggs and cottage cheese. Cold ingredients can lead to uneven baking and a denser texture.
- Choosing cottage cheese consistency: For a creamier interior, blend the cottage cheese briefly. If you like some curd texture, whisk by hand. Experiment to find your preferred mouthfeel.
- Oats choice matters: Old-fashioned rolled oats hold up better than quick oats; steel-cut oats are too firm and won’t hydrate fully in this bake. Stick with rolled oats for best texture.
- Milk swaps and fat content: Using whole milk or half-and-half will create a richer, more custardy bake. Almond or oat milk works fine but will be slightly less rich.
- Sugar and sweeteners: Honey and maple syrup both work; maple gives a deeper flavor, while honey reads brighter. Reduce to 3 tablespoons if you prefer less sweetness.
- Preventing a soggy center: Hydrate the oats during the 5-minute rest and bake until a toothpick comes out clean. If the center wobbles but the top is brown, tent with foil and continue baking.
- Using frozen berries: Fold frozen berries in and don’t thaw; this prevents bleeding and keeps the color of the batter intact. You’ll get pockets of warm, jammy fruit rather than an all-over purple.
- Equipment suggestions: A 9×9-inch ceramic dish gives even heat distribution and a nicely browned top. If using glass, add a few extra minutes to bake time.
- Make-ahead tip: Bake, cool completely, and refrigerate. Slices keep shape and reheat well in a toaster oven at 325°F for 8–10 minutes.
- Allergy-friendly swaps: For nut allergies, omit nuts and use sunflower seed butter or extra chia for texture.
Also, if you like combining fruit and savory in other ways, try pairing this with a blueberry goat cheese salad for a brunch spread: blueberry goat cheese salad.
Storage & Freezing
Fridge: Store cooled slices in an airtight container for up to 4 days.
Line the container with parchment between layers to prevent sticking.
Freezer: Wrap individual slices tightly in plastic wrap and place in a freezer-safe bag for up to 3 months.
Label with the date and lay flat so slices freeze evenly.
Reheating from fridge: Rewarm slices in a toaster oven or conventional oven at 325°F for 8–12 minutes until heated through.
Microwave reheating works in a pinch — heat for 30–45 seconds per slice and check; avoid overheating which can dry the edges.
Reheating from frozen: Thaw overnight in the fridge, then reheat in a 325°F oven for 10–15 minutes.
For a faster method, microwave frozen slices for 60–90 seconds, then crisp in a skillet or toaster oven.
Variations & Substitutions
- Lemon-Blueberry: Add 1 teaspoon lemon zest and a tablespoon of lemon juice to brighten the batter; garnish with a light lemon glaze. For more citrus pairing ideas, try a cottage cheese mango smoothie twist: cottage cheese mango smoothie.
- Nut-free: Omit chopped nuts and substitute with toasted sunflower seeds or toasted coconut flakes for crunch.
- Grain-free option: Replace oats with 1 cup of almond flour and reduce the almond milk slightly; texture will be denser and more almond-heavy.
- Tropical twist: Fold in diced mango and a pinch of cardamom instead of cinnamon for a summer bake.
- Lower sugar: Use 3 tablespoons of honey and add a mashed banana for natural sweetness and extra moisture.
Frequently Asked Questions
Q: Can I use fat-free cottage cheese?
A: Yes, fat-free cottage cheese will work, but the bake will be less rich and slightly drier. Compensate with a tablespoon more almond milk or a splash of yogurt to maintain moisture.
Q: Will this bake work with other berries or fruit?
A: Absolutely. Blackberries, raspberries, or chopped strawberries can be used. Keep in mind raspberries contain more seeds and strawberries add more moisture, so adjust bake time slightly if using very juicy fruit.
Q: Can I make this dairy-free?
A: To make a dairy-free version, use a dairy-free cottage cheese alternative (if available) or try silken tofu blended with a tablespoon of lemon juice to mimic tang. Use plant milk and consider an extra egg or a flax egg for binding if needed.
Q: How do I prevent blueberries from sinking to the bottom?
A: Toss blueberries lightly in a teaspoon of flour or a dusting of oats before folding into the batter; this helps suspend them. Also fold them in gently and distribute evenly to avoid clumps that sink.
Q: Is this recipe suitable for meal prep?
A: Yes, it’s excellent for meal prep. Bake, cool, and portion into containers. Reheat slices quickly for individual breakfasts or pack cold with yogurt for a grab-and-go option.
Final Thoughts
This blueberry cottage cheese breakfast bake is simple, reliable, and ideal for anyone who wants a high-protein, make-ahead breakfast with minimal fuss.
If you enjoyed this method and want more inspiration, check out a similar baked blueberry cottage cheese breakfast bowl for a slightly different presentation and texture at Baked Blueberry Cottage Cheese Breakfast Bowls – Wholesomelicious and a classic version at Blueberry Cottage Cheese Breakfast Bake – Eating Bird Food.
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Blueberry Cottage Cheese Breakfast Bake
Ingredients
Main Ingredients
- 2 cups low-fat cottage cheese (room temperature) Choose a smooth curd cottage cheese for best texture.
- 2 large eggs Use at room temperature for even mixing.
- 1/4 cup honey or maple syrup Adjust amount for desired sweetness.
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup rolled oats Use old-fashioned oats for best texture.
- 1/2 cup almond milk (or milk of choice) Whole milk makes it richer.
- 1 1/2 cups fresh or frozen blueberries Fold in frozen blueberries directly.
- 1/4 cup chopped nuts (optional) Almonds or walnuts can be used.
- 1 tablespoon chia seeds (optional)
- cooking spray or butter for greasing Prevent sticking.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish generously with cooking spray or softened butter.
- In a large mixing bowl, whisk together the cottage cheese, eggs, honey or maple syrup, vanilla, cinnamon, and salt until smooth.
- Stir in the rolled oats and almond milk until well combined. Let sit for 5 minutes.
- Gently fold in the blueberries, nuts, and chia seeds.
Baking
- Pour the batter into the prepared baking dish and spread it evenly.
- Bake for 40–45 minutes, until golden brown and a toothpick inserted comes out clean.
- Let cool for 5–10 minutes before slicing into squares.
