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
Preheat oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish.
In a large bowl, whisk the eggs.
Add cottage cheese, oats (or almond flour), maple syrup, vanilla, cinnamon, baking powder, and salt. Mix until smooth.
Gently fold in blueberries to avoid bursting them.
Pour the batter into the baking dish and smooth the top. Optionally, top with extra blueberries or nuts.
Bake for 35–40 minutes, or until golden on top and set in the center.
Let cool for 10–15 minutes before slicing. Serve warm or chill for a firmer texture.
Notes
Use frozen blueberries without thawing to avoid color bleeding.
Swap oats with almond flour for a grain-free version.
Add lemon zest for a citrus kick, or mix in chia seeds for added fiber.
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