Description
This blueberry cottage cheese breakfast bake is the ultimate high-protein, low-sugar way to start your morning. Creamy cottage cheese meets juicy blueberries in this oven-baked meal prep winner. It’s family-friendly, meal-prep approved, and naturally gluten-free!
Ingredients
| Cottage cheese (full-fat or low-fat) | 1 ½ cups |
| Eggs | 3 large |
| Blueberries (fresh or frozen) | 1 ½ cups |
| Rolled oats (or almond flour for low-carb) | ½ cup |
| Maple syrup or honey | 3 tablespoons |
| Vanilla extract | 1 teaspoon |
| Ground cinnamon | ½ teaspoon |
| Baking powder | 1 teaspoon |
| Salt | A pinch |
| Optional: lemon zest, chia seeds, sliced almonds | As desired |
Instructions
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Preheat oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish.
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In a large bowl, whisk the eggs.
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Add cottage cheese, oats (or almond flour), maple syrup, vanilla, cinnamon, baking powder, and salt. Mix until smooth.
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Gently fold in blueberries to avoid bursting them.
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Pour the batter into the baking dish and smooth the top. Optionally, top with extra blueberries or nuts.
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Bake for 35–40 minutes, or until golden on top and set in the center.
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Let cool for 10–15 minutes before slicing. Serve warm or chill for a firmer texture.
Notes
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Use frozen blueberries without thawing to avoid color bleeding.
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Swap oats with almond flour for a grain-free version.
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Add lemon zest for a citrus kick, or mix in chia seeds for added fiber.
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Store in the fridge for up to 4 days, or freeze slices individually for quick breakfast options.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180 kcal
- Sugar: 6g
- Sodium: 190mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 125mg