Description
⭐ Why You’ll Love This Recipe
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Creamy texture from milk + extra fiber from oats
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Works with fresh or frozen blueberries
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Nutrition-friendly tweaks (dairy-free swaps)
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Balanced sweetness, flavor depth, and protein
Ingredients
- 1 cup cottage cheese (or almond/coconut yogurt for dairy-free)
- 2 large eggs
- ¼ cup milk (any type, including plant-based)
- ¼ cup honey or maple syrup
- 1 teaspoon vanilla extract
- ¾ teaspoon ground cinnamon
- ¼ teaspoon salt
- ¾ cup rolled oats
- ¾ teaspoon baking powder
- 1 cup blueberries (fresh or frozen – do not thaw if frozen)
Optional Toppings:
- Dollop of Greek yogurt
- Drizzle of honey or maple syrup
- Chopped nuts (walnuts/almonds)
- Extra fresh blueberries
Instructions
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Preheat Oven: 350°F (175°C). Grease an 8×8-inch baking dish.
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Mix Wet Ingredients: Blend or whisk cottage cheese, eggs, milk, honey/maple syrup, vanilla, cinnamon, and salt until smooth.
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Add Dry Ingredients: Stir in oats and baking powder.
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Fold in Blueberries: Gently fold in blueberries, reserving a few for topping.
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Bake: Pour into dish, spread evenly, top with berries. Bake 28–32 minutes, until golden and set.
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Cool & Serve: Rest 5–10 minutes before slicing. Enjoy warm with toppings.
Notes
- Refrigerate leftovers up to 3 days
- Reheat in microwave or oven
- Perfect for meal prep: bake, slice, store portions
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Healthy
Nutrition
- Serving Size: ~6 servings
- Calories: ~170 kcal
- Sugar: ~10g
- Sodium: ~150mg
- Fat: 3–5g
- Saturated Fat: ~2g
- Unsaturated Fat: ~2g
- Trans Fat: ~0 g
- Carbohydrates: ~24g
- Fiber: ~4g
- Protein: 8–11g
- Cholesterol: ~90mg
Keywords: Blueberry Cottage Cheese Breakfast Bake, high-protein breakfast, gluten-free breakfast, cottage cheese recipes, healthy breakfast bake