Description
This Blueberry Cottage Cheese Breakfast Bake is a high-protein, naturally sweetened breakfast that's perfect for meal prep or weekend brunch. Made with creamy cottage cheese, juicy blueberries, oats, and eggs, it bakes into a lightly sweet, fluffy casserole that's satisfying and wholesome. It's easy to make ahead, gluten-free, and delicious served warm or chilled.
Ingredients
- 1 cup cottage cheese (small curd preferred)
- 2 eggs
- 1/4 cup maple syrup or honey
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 cup rolled oats (gluten-free if needed)
- 1/2 tsp baking powder
- 1 cup fresh or frozen blueberries
- Optional: 1 tbsp chia seeds or ground flaxseed for extra fiber
Instructions
- Preheat oven to 350°F (175°C) and lightly grease an 8x8-inch baking dish.
- In a large bowl, whisk together cottage cheese, eggs, maple syrup, vanilla, cinnamon, and salt.
- Stir in oats and baking powder until combined.
- Gently fold in blueberries and optional seeds, if using.
- Pour the mixture into the prepared baking dish and spread evenly.
- Bake for 30–35 minutes or until the center is set and edges are golden.
- Let cool slightly before slicing and serving. Enjoy warm or chilled!
Notes
- Store leftovers in the fridge for up to 4 days.
- Reheat in the microwave or enjoy cold on the go.
- For extra richness, add a splash of milk or a spoonful of nut butter on top.
- Try with other fruits like raspberries, strawberries, or diced apples.
