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Baked Blueberry Cottage Cheese Bowls

Baked Blueberry Cottage Cheese Bowls

Creamy, protein-packed baked cottage cheese bowls with fresh blueberries that taste like cheesecake for breakfast. Ready in 50 minutes with 15 grams of protein per bowl and perfect for weekly meal prep.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Breakfast, High Protein, Meal Prep
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups full-fat cottage cheese 360g, full-fat strongly recommended for creamiest texture
  • 4 large eggs brought to room temperature 30 minutes before blending
  • 1 cup old-fashioned rolled oats 90g, do not substitute quick oats as they create a gummy texture
  • 1 ripe banana the spottier the better for natural sweetness
  • 1/3 cup pure maple syrup 80ml
  • 1 tsp baking soda
  • 1 cup fresh blueberries 150g, frozen works too, use straight from freezer with no thawing needed

Equipment

  • High-speed blender or food processor
  • 4 oven-safe bowls, 2-cup capacity each
  • Baking sheet
  • Non-stick cooking spray
  • Spatula

Method
 

  1. Preheat oven to 350 degrees F (180 degrees C). Generously spray four 2-cup oven-safe bowls with non-stick cooking spray and place them on a large baking sheet. Do not skip the cooking spray as the baked batter sticks firmly to ungreased bowls.
  2. Add the cottage cheese, eggs, oats, banana, maple syrup, and baking soda to a high-speed blender. Blend for 30 to 45 seconds until completely smooth with no visible oat pieces. Stop as soon as smooth. If the batter is too thick to pour, add a small splash of milk and pulse once or twice.
  3. Pour the batter evenly into the four prepared bowls, filling each about two-thirds full. Top each bowl with blueberries, then gently press about half the berries down into the batter to create jammy pockets throughout.
  4. Bake for 35 to 40 minutes until the tops are golden brown and firm to the touch. Start checking at 35 minutes. The centers should not jiggle when you gently shift the baking sheet. Remove from the oven and let cool for at least 10 minutes before eating. This cooling time is essential for the custardy texture to develop fully.

Notes

Use full-fat cottage cheese for the creamiest result. Old-fashioned rolled oats only, quick oats make the texture gummy. Bring eggs to room temperature 30 minutes before blending for best results. Press half the blueberries into the batter before baking for jammy pockets throughout. Do not skip the 10-minute cooling time after baking. Store covered in the fridge for up to 7 days. Reheat in microwave for 1 to 2 minutes or enjoy cold.