Baked Blueberry Cottage Cheese Breakfast Bowls
These baked bowls combine pantry staples into a high-protein, naturally sweetened breakfast with a tender, custardy texture and pockets of warm blueberries.
Ingredients
Main Ingredients
- 360 g cottage cheese (1½ cups, full fat recommended) Full-fat cottage cheese adds creaminess and stability.
- 4 large eggs (brought to room temperature 30 minutes before blending) Room-temperature eggs yield a more even rise.
- 90 g old fashioned rolled oats (1 cup, not quick oats) Rolled oats give body and structure.
- 1 pc ripe banana The spottier the better for natural sweetness.
- 80 ml maple syrup (⅓ cup) Natural sweetener that complements banana.
- 1 tsp baking soda Helps the batter rise.
- 150 g fresh blueberries (1 cup, frozen works too) Bursting flavors when baked.
Instructions
Preparation
- Preheat your oven to 350°F (180°C). Generously spray four 2-cup oven-safe bowls with non-stick cooking spray and arrange them on a large baking sheet.
- Add the cottage cheese, room-temperature eggs, rolled oats, ripe banana, maple syrup, and baking soda to a high-speed blender. Blend until smooth.
Filling and Baking
- Pour the batter evenly into the prepared bowls, filling each about two-thirds full. Scatter the blueberries over the batter and gently press some down.
- Bake for 35 to 40 minutes until the tops are golden brown and the centers are firm. Let cool for at least 10 minutes before serving.
Notes
Store in the fridge for 3–4 days. Reheat in the microwave or oven. For freezing, wrap tightly and freeze for up to 2 months.