Blueberry Cottage Cheese Breakfast Bake (Print View)

Warm, comforting baked oatmeal with juicy blueberries and creamy cottage cheese. Perfect for weekend brunch or meal prep.

# Ingredient List:

→ Wet Ingredients

01 - 1 cup cottage cheese (full-fat or low-fat)
02 - 2 large eggs
03 - 1 cup milk (dairy or unsweetened non-dairy)
04 - 1/4 cup maple syrup or honey
05 - 2 tsp vanilla extract
06 - 2 tbsp unsalted butter, melted (plus extra for greasing)

→ Dry Ingredients

07 - 2 cups old-fashioned rolled oats (certified gluten-free if needed)
08 - 1 tsp baking powder
09 - 1/2 tsp cinnamon
10 - 1/4 tsp salt

→ Fruit

11 - 1 1/2 cups fresh or frozen blueberries (do not thaw if frozen)

→ Topping (optional)

12 - 2 tbsp sliced almonds or chopped walnuts
13 - 1 tbsp coarse sugar or brown sugar

# How to Make:

01 - Preheat the oven to 350°F. Grease a 9x9-inch baking dish with butter.
02 - In a large bowl, whisk together the cottage cheese, eggs, milk, maple syrup (or honey), vanilla extract, and melted butter until smooth.
03 - In a separate bowl, combine the rolled oats, baking powder, cinnamon, and salt.
04 - Add the dry ingredients to the wet mixture and stir until just combined.
05 - Gently fold in the blueberries.
06 - Pour the mixture into the prepared baking dish. Smooth the top with a spatula.
07 - Sprinkle with almonds or walnuts and coarse sugar or brown sugar, if using.
08 - Bake for 35–40 minutes, or until the center is set and the top is golden brown.
09 - Allow to cool for 10 minutes before slicing. Serve warm or at room temperature.

# Expert Advice:

01 -
  • It tastes like dessert but packs 10 grams of protein per serving to keep you satisfied for hours
  • The texture transforms into something between a cake and a cozy oatmeal that everyone inevitably asks for seconds
02 -
  • Do not thaw frozen blueberries before adding them or they will release too much liquid and make the center soggy
  • The bake will look slightly jiggly when you first remove it from the oven but will firm up as it cools
03 -
  • Letting the batter rest for 10 minutes before baking helps the oats absorb more liquid for an even better texture
  • Use a glass baking dish if you want to see exactly how golden the bottom is getting

Go Back