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Blueberry Cottage Cheese Breakfast Bake

Blueberry Cottage Cheese Breakfast Bake

A protein-packed, lightly sweetened treat that’s bursting with juicy blueberries—this Blueberry Cottage Cheese Breakfast Bake is the perfect way to start your day on a nutritious note. It’s soft, satisfying, and full of wholesome ingredients, making it a great breakfast or snack!
Print Recipe Pin Recipe
Total Time 35 minutes
Course Gluten Free
Cuisine American
Servings 16 slices

Ingredients
  

  • 1 cup cottage cheese
  • 1 cup rolled oats
  • 1 cup fresh blueberries
  • 2 large eggs
  • 1/4 cup honey or maple syrup for a different flavor
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder optional for a fluffier texture

Instructions
 

  • Preheat & Prepare
    Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking dish or individual ramekins for single servings.
  • Blend or Whisk Ingredients
    For a smooth and creamy texture, blend the cottage cheese, oats, eggs, honey (or maple syrup), vanilla extract, and cinnamon in a blender until completely smooth. For a chunkier consistency, simply whisk all the ingredients together in a bowl.
  • Fold in the Blueberries
    Gently fold in the fresh blueberries, being careful not to crush them.
  • Bake to Perfection
    Pour the mixture into your prepared dish, spreading it evenly. Bake for 25-30 minutes, or until the top is set and golden brown. The texture should be firm yet soft when you touch it.
  • Cool & Serve
    Let the bake cool for 5 minutes before serving. Enjoy it warm as-is, or top it with yogurt, nuts, or a drizzle of extra honey for added flavor.

Notes

  • Storage: This breakfast bake can be stored in the fridge for up to 3 days. Reheat it in the microwave or oven for a quick and easy breakfast.
  • Flavor Variations: Feel free to swap out the blueberries for other fruits like raspberries, chopped apples, or even sliced strawberries for a fun twist.
  • Meal Prep: This bake is perfect for meal prep! Slice it into individual servings and store them in the fridge for a grab-and-go breakfast throughout the week.