Lemon Blueberry Breakfast Bake
A high-protein breakfast bake combining cottage cheese, oats, and blueberries for a deliciously moist and nutritious start to your day.
Ingredients
Wet Ingredients
- 1 cup cottage cheese Use small-curd for a smoother texture.
- 1/4 cup honey or maple syrup Adjust sweetness to taste.
- 2 large eggs Use room temperature for best results.
- 1/4 cup lemon juice Freshly squeezed is best.
- 1 tablespoon lemon zest Use fresh zest for maximum flavor.
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups rolled oats Old-fashioned rolled oats are recommended.
- 1 teaspoon baking powder
- 1/2 teaspoon salt Enhances flavor.
Add-ins
- 1 cup blueberries Fresh or frozen; if frozen don't thaw completely.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish.
- In a large bowl, add cottage cheese, honey or maple syrup, eggs, lemon juice, lemon zest, and vanilla. Whisk until mostly smooth.
- Stir in the rolled oats, baking powder, and salt until evenly combined.
- Gently fold in the blueberries.
Baking
- Pour the batter into the prepared dish and smooth the top.
- Bake for 25-30 minutes, or until the center is set and lightly golden.
Cooling
- Let the bake cool for 10-15 minutes before slicing into squares or bars.
Notes
Can be stored in the fridge for up to 5 days or frozen for 2-3 months. To reheat, microwave or warm in the oven.