Start your morning with this nourishing and delicious Blueberry Cottage Cheese Breakfast Bake—a protein-rich, lightly sweet dish that’s as satisfying as it is simple. Made with creamy cottage cheese, juicy blueberries, wholesome oats, and naturally sweetened with maple syrup or honey, this breakfast is ideal for busy mornings, weekend brunch, or meal prep.
Why You’ll Love This Recipe
- High in protein from cottage cheese and eggs, keeping you full longer
- Naturally sweetened with maple syrup or honey—no refined sugar
- Easy to make in one bowl with simple ingredients
- Great for meal prep—just reheat and eat
- Can be made with fresh or frozen blueberries
- Versatile base—easy to switch up fruits or add nuts
Ingredients
- 1 cup cottage cheese (full-fat or low-fat)
- 2 large eggs
- ¼ cup milk (any type, including plant-based)
- ¼ cup maple syrup or honey (adjust to taste)
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup old-fashioned rolled oats
- ½ teaspoon baking powder
- 1 cup fresh or frozen blueberries (do not thaw if using frozen)
Optional Toppings:
- Additional fresh blueberries
- Powdered sugar
- Drizzle of maple syrup or honey
Instructions
1. Preheat the Oven
Preheat oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish or pie dish with butter or cooking spray.
2. Mix Wet Ingredients
In a large bowl, whisk together cottage cheese, eggs, milk, maple syrup or honey, vanilla extract, cinnamon, and salt until smooth.
3. Add Dry Ingredients
Stir in the oats and baking powder until evenly combined.
4. Fold in Blueberries
Gently fold in the blueberries, reserving a few for topping if you’d like.
5. Bake
Pour the mixture into the prepared dish and smooth out the top. Add reserved blueberries.
Bake for 30–35 minutes, or until the center is set and the top is lightly golden.
6. Cool and Serve
Let cool for 5–10 minutes before slicing. Serve warm with optional toppings like extra berries, powdered sugar, or a drizzle of maple syrup.
Notes and Tips
- Use frozen blueberries straight from the freezer—no need to thaw.
- Try raspberries or chopped strawberries as an alternative to blueberries.
- Add ¼ cup chopped nuts (like walnuts or almonds) for crunch and extra nutrition.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave before serving.
The Goods
Blueberry Cottage Cheese Breakfast Bake
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Recipes
- 1 cup cottage cheese full-fat or low-fat
- 2 large eggs
- ¼ cup milk any type, including plant-based
- ¼ cup maple syrup or honey adjust to taste
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup old-fashioned rolled oats
- ½ teaspoon baking powder
- 1 cup fresh or frozen blueberries do not thaw if using frozen
- Optional Toppings:
- Additional fresh blueberries
- Powdered sugar
- Drizzle of maple syrup or honey
Instructions
- Preheat the Oven
- Preheat oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish or pie dish with butter or cooking spray.
- Mix Wet Ingredients
- In a large bowl, whisk together cottage cheese, eggs, milk, maple syrup or honey, vanilla extract, cinnamon, and salt until smooth.
- Add Dry Ingredients
- Stir in the oats and baking powder until evenly combined.
- Fold in Blueberries
- Gently fold in the blueberries, reserving a few for topping if you’d like.
- Bake
- Pour the mixture into the prepared dish and smooth out the top. Add reserved blueberries.
- Bake for 30–35 minutes, or until the center is set and the top is lightly golden.
- Cool and Serve
- Let cool for 5–10 minutes before slicing. Serve warm with optional toppings like extra berries, powdered sugar, or a drizzle of maple syrup.
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