Baked Blueberry Cottage Cheese Bowls
These baked blueberry cottage cheese bowls are a low-fuss, high-protein breakfast that balances comfort and nutrition. Warm, custardy cottage cheese meets jammy blueberries and a hint of maple, making it a delightful weekday treat.
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.
Notes
Store cooled bowls in the fridge for up to 4 days or freeze for up to 2 months. Reheat gently. For variations, add lemon zest, use Greek yogurt instead of cottage cheese, or omit oats for a grain-free option.