Baked Blueberry Cottage Cheese Breakfast Bowls
Yield: 3–4 servings
Prep time: 10 minutes
Bake time: 35–40 minutes
Ingredients
- 1 ½ cups (340 g) cottage cheese
- 2 large eggs
- ½ cup (45 g) rolled oats
- 1 cup (150 g) blueberries (fresh or frozen)
- ¼ cup (60 ml) maple syrup or honey
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon baking powder
- ¼ teaspoon salt
Optional (but recommended):
- Zest of ½ lemon
- 1–2 tablespoons chia seeds or ground flaxseed
- 2 tablespoons sliced almonds or chopped walnuts (for topping)
Instructions
- Preheat oven to 375°F (190°C). Grease an 8×8-inch baking dish or 3–4 oven-safe ramekins.
- Blend cottage cheese in a blender or food processor until smooth (this gives a creamy, cheesecake-like texture).
- Whisk together blended cottage cheese, eggs, maple syrup, vanilla, cinnamon, baking powder, and salt in a large bowl.
- Stir in oats until fully combined.
- Gently fold in blueberries (and lemon zest or seeds if using).
- Pour mixture into prepared dish and sprinkle nuts on top if desired.
- Bake for 35–40 minutes, until the center is set and the top is lightly golden.
- Cool 5–10 minutes before serving — it firms up as it rests.
How to Serve
- Warm with extra blueberries
- Drizzle of maple syrup or honey
- Dollop of Greek yogurt or spoon of almond butter
Storage & Reheating
- Store covered in the fridge up to 5 days
- Reheat in microwave 30–45 seconds
- Can be eaten cold like a protein-packed baked oatmeal
If you want, I can give you:
- Higher-protein version
- No-oats / low-carb version
- Single-serve air fryer version
- Chocolate blueberry twist
