Description
This Easy Blueberry Cottage Cheese Breakfast Bake tastes like dessert but fuels your body like a champion. It’s a quick, protein-packed morning meal with creamy cheesecake flavor, juicy blueberries, and wholesome oats.
Ingredients
- Cottage Cheese: 2 cups, full-fat or low-fat for a creamier, richer texture
- Eggs: 3 large, to bind everything together
- Rolled Oats: 1 cup, for a hearty, gluten-free base
- Maple Syrup or Honey: 1/4 cup, for natural sweetness
- Fresh Blueberries: 1 cup, plus a handful more for scattering on top
- Vanilla Extract: 1 teaspoon, for warm, aromatic flavor
- Baking Powder: 1 teaspoon, to help the bake rise
- Pinch of Salt: To balance sweetness and enhance flavors
- Lemon Zest: Optional, to brighten the dish
Instructions
- Combine the Wet Ingredients: In a large blender or food processor, combine cottage cheese, eggs, maple syrup, and vanilla extract. Blend until completely smooth.
- Mix in the Dry Ingredients: Pour the smooth cottage cheese mixture into a large mixing bowl. Add rolled oats, baking powder, and salt. Stir until just combined. Gently fold in one cup of blueberries.
- Bake to Perfection: Pour batter into a greased 8×8 inch baking dish. Scatter remaining blueberries on top. Bake at 350°F (175°C) for 40-45 minutes until golden brown and set.
- Let it Rest and Serve: Cool for 10-15 minutes before slicing to allow it to set fully.
Notes
Store covered in refrigerator for up to 5 days or freeze individual portions for up to 3 months. Reheat in microwave or oven. For dairy-free version, substitute cottage cheese with silken tofu or thick dairy-free yogurt.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 215
- Sugar: 12g
- Sodium: 280mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 95mg