Blueberry Cottage Cheese Breakfast Bake Recipe
A creamy, protein-packed breakfast bake made with blended cottage cheese, juicy blueberries, and a golden oat crumble. Naturally sweetened and perfect for meal prep or a cozy morning treat.
Equipment
- Blender or Food Processor
- Mixing Bowl
- 8×8-inch Baking Dish
Ingredients
Base
- 2 cups cottage cheese full-fat preferred for creaminess
- 4 eggs large, room temperature
- 1/4 cup honey or maple syrup
- 1 tsp vanilla extract pure preferred
- 1/2 tsp ground cinnamon
- 1 cup blueberries fresh or frozen, do not thaw if frozen
Oat Crumble Topping
- 1/2 cup rolled oats old-fashioned
- 1/4 cup almond flour or all-purpose flour
- 2 tbsp melted butter or coconut oil
- 1 tbsp honey or maple syrup
- 1/4 tsp ground cinnamon
Instructions
- Preheat the oven to 375°F (190°C) and grease an 8×8-inch baking dish.
- Blend the cottage cheese, eggs, honey or maple syrup, vanilla, and cinnamon until smooth and custard-like.
- Gently fold in the blueberries. If using frozen, do not thaw. Optionally toss in flour to prevent sinking.
- Pour the base mixture into the prepared dish and smooth it out.
- In a separate bowl, mix oats, flour, butter or oil, sweetener, and cinnamon until crumbly. Sprinkle evenly over the top.
- Bake for 35–40 minutes until golden and just set in the center. Tent with foil if browning too quickly.
- Cool for 10 minutes before slicing. Serve warm or chilled.
Notes
This recipe is flexible. Use plant-based alternatives for dairy-free. Toss berries in flour to keep them from sinking. Add nuts to the topping for extra crunch.
Nutrition Facts per Serving
- Calories: 300 cal
- Protein: 27.3 grams
- Fat: 6 grams
- Carbohydrates: 18.3 grams
- Fiber: 1.3 grams
- Sugar: 10.3 grams