Blueberry Cottage Cheese Breakfast Bake
This Blueberry Cottage Cheese Breakfast Bake is a protein-packed, naturally sweetened dish that makes for a perfect morning meal or healthy snack. It combines creamy cottage cheese, juicy blueberries, and wholesome oats for a delicious, soft, and slightly custardy texture. Whether you’re meal-prepping for the week or making a cozy weekend breakfast, this bake is easy, nutritious, and absolutely delicious!
Ingredients
(Serves 6)
Base Ingredients:
1 cup cottage cheese (full-fat or low-fat)
2 large eggs
1 cup milk (regular, almond, or oat)
1 tsp vanilla extract
¼ cup honey or maple syrup
1 ½ cups rolled oats
½ tsp baking powder
½ tsp cinnamon
¼ tsp salt
Add-ins:
1 cup fresh or frozen blueberries
¼ cup chopped nuts (optional – almonds, walnuts, or pecans)
1 tbsp chia seeds or flaxseeds (optional, for extra fiber)
Toppings (Optional):
Additional blueberries
Drizzle of honey or maple syrup
Greek yogurt or nut butter
Instructions
1. Preheat the Oven
Preheat oven to 375°F (190°C).
Grease an 8×8-inch baking dish with coconut oil, butter, or non-stick spray.
2. Mix the Wet Ingredients
In a large bowl, whisk together cottage cheese, eggs, milk, vanilla, and honey until well combined.
3. Add the Dry Ingredients
Stir in oats, baking powder, cinnamon, and salt until evenly mixed.
Gently fold in the blueberries and nuts (if using).
4. Bake the Mixture
Pour the batter into the greased baking dish.
Bake for 30-35 minutes, or until the top is golden and the center is set.
Let cool for 5-10 minutes before slicing.
5. Serve & Enjoy
Serve warm as-is or with extra toppings like Greek yogurt, nut butter, or fresh fruit.
Nutritional Information
(Per Serving)
Calories: ~220 kcal
Protein: 10g
Carbohydrates: 30g
Fat: 6g
Saturated Fat: 2g
Cholesterol: 60mg
Sodium: 200mg
Fiber: 3g
Sugar: 10g
Cooking Time
Prep time:10 minutes
Bake Time: 30-35 minutes
Total Time: ~40-45 minutes
Notes & Tips
For a dairy-free version, use almond milk and dairy-free cottage cheese.
Sweetness adjustment: Reduce or increase the honey/maple syrup based on preference.
Oat alternatives: Substitute rolled oats with quick oats for a softer texture or quinoa flakes for a protein boost.
Make it high-protein: Add 1 scoop of vanilla protein powder to the mix.
For extra crunch, sprinkle the top with chopped nuts or granola before baking.
Make it ahead: Store in the fridge for up to 5 days or freeze for up to 3 months.
Frequently Asked Questions (FAQ)
1. Can I use frozen blueberries instead of fresh?
Yes! Frozen blueberries work just as well. No need to thaw—just mix them in frozen, but add 2-3 extra minutes to the baking time.
2. Can I make this without eggs?
Yes! Substitute the eggs with 2 flax eggs (2 tbsp flaxseed meal + 5 tbsp water, let sit for 5 minutes).
3. How do I store and reheat leftovers?
Store: In an airtight container in the fridge for up to 5 days.
Reheat: Microwave for 30-40 seconds or bake at 350°F (175°C) for 10 minutes.
4. Can I make this gluten-free?
Yes! Just make sure to use certified gluten-free oats.
5. What other fruits can I use?
You can substitute blueberries with raspberries, blackberries, chopped apples, or diced peaches.
6. Can I make this into muffins instead of a bake?
Yes! Pour the batter into muffin tins and bake at 375°F (190°C) for 18-20 minutes.
7. What can I serve with this for a full breakfast?
Pair it with:
A side of scrambled eggs for extra protein.
A smoothie for a fresh, fruity contrast.
Greek yogurt for creaminess.
This Blueberry Cottage Cheese Breakfast Bake is an easy, healthy, and satisfying way to start your day! Enjoy it warm, fresh, or meal-prep it for the week.