Blueberry Cottage Cheese Breakfast Bake
A high-protein breakfast bake integrating cottage cheese and oats with juicy blueberries, perfect for meal prep and satisfying without being heavy.
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.
Notes
For variations, consider adding lemon zest, using different milk types, or substituting oats for almond flour for a grain-free version. Can be stored in the fridge for up to 4 days or frozen for 3 months.