Description
Start your day with this Blueberry Cottage Cheese Breakfast Bake – a wholesome, protein-rich breakfast packed with juicy blueberries and creamy cottage cheese. Naturally sweetened and gluten-free, it’s perfect for meal prep or a cozy weekend brunch.
Ingredients
- 1 ½ cups cottage cheese
- 3 large eggs
- 1 ½ cups rolled oats (certified gluten-free if needed)
- 1 tsp baking powder
- 3–4 tbsp honey or maple syrup (to taste)
- 1 tsp vanilla extract
- 1 cup fresh or frozen blueberries
- ½ tsp ground cinnamon
- Pinch of salt
- Optional: 1 tsp lemon zest
Instructions
- Preheat oven to 350°F (175°C). Grease an 8×8-inch baking dish.
- In a large bowl, whisk together cottage cheese, eggs, honey or maple syrup, and vanilla extract until smooth.
- Stir in oats, baking powder, cinnamon, and salt.
- Gently fold in blueberries and optional lemon zest.
- Pour mixture into the prepared baking dish and smooth the top.
- Bake for 35–40 minutes, or until center is set and top is golden.
- Let cool slightly before slicing. Serve warm or at room temperature.
Notes
- Swap blueberries for raspberries or chopped strawberries.
- Add protein powder or a spoonful of almond butter for extra protein.
- For a dessert-like version, sprinkle brown sugar on top before baking.
- Store in the fridge for up to 5 days or freeze in portions for longer storage.
- Reheat in the microwave for 30–60 seconds.
