Description
This blueberry cottage cheese breakfast bake is a protein-packed, lightly sweet dish perfect for starting your day. Combining creamy cottage cheese, juicy blueberries, and wholesome oats, it’s a satisfying, healthy breakfast that feels like a treat!
Ingredients
Units
Scale
- 1 cup cottage cheese (full-fat or low-fat)
- 2 large eggs
- 1/4 cup milk (any type, including plant-based)
- 1/4 cup maple syrup or honey (adjust for sweetness)
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup old-fashioned rolled oats
- 1/2 tsp baking powder
- 1 cup fresh or frozen blueberries (do not thaw if frozen)
Optional Toppings:
- Additional fresh blueberries
- Powdered sugar
- A drizzle of maple syrup or honey
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish or pie dish with cooking spray or butter.
- Mix the Wet Ingredients:
- In a large mixing bowl, whisk together the cottage cheese, eggs, milk, maple syrup (or honey), vanilla extract, cinnamon, and salt until smooth.
- Add the Dry Ingredients:
- Stir in the oats and baking powder until well combined.
- Fold in the Blueberries:
- Gently fold in the blueberries, reserving a few for topping if desired.
- Bake:
- Pour the mixture into the prepared baking dish and spread evenly. Top with the reserved blueberries.
- Bake for 30–35 minutes, or until the center is set and the top is lightly golden.
- Cool and Serve:
- Allow the bake to cool for 5–10 minutes before slicing. Serve warm with your favorite toppings.
Notes
- You can substitute raspberries or chopped strawberries for the blueberries.
- For extra flavor, add 1/4 cup chopped nuts, such as almonds or walnuts, to the batter.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the microwave.