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Blueberry Cottage Cheese Breakfast Bake

Blueberry Cottage Cheese Breakfast Bake

A high-protein breakfast bake combining creamy cottage cheese, sweet blueberries, and hearty oats. Over 20 grams of protein per serving at just 185 calories. Perfect for meal prep and busy mornings.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 9 portions
Course: Breakfast, Brunch
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups low-fat cottage cheese room temperature
  • 2 large eggs
  • 0.25 cup honey or maple syrup
  • 1 tsp vanilla extract
  • 0.5 tsp ground cinnamon
  • 0.25 tsp salt
  • 0.5 cup old-fashioned rolled oats not quick oats
  • 0.5 cup almond milk or milk of choice
  • 1.5 cups blueberries fresh or frozen
  • 0.25 cup chopped almonds or walnuts optional
  • 1 tbsp chia seeds optional
  • cooking spray or butter for greasing the baking dish

Equipment

  • 9x9-inch baking dish
  • Large mixing bowl
  • Whisk
  • Immersion blender (optional)
  • Spatula

Method
 

  1. Preheat oven to 350 degrees F and generously grease a 9x9-inch baking dish with cooking spray or butter.
  2. In a large mixing bowl, whisk together the cottage cheese, eggs, honey or maple syrup, vanilla extract, cinnamon, and salt until smooth. For a lump-free batter, use an immersion blender for about 30 seconds.
  3. Stir in the rolled oats and almond milk. Let the mixture sit for 5 minutes so the oats absorb some liquid.
  4. Gently fold in the blueberries, chopped nuts if using, and chia seeds if using. Use a light hand to avoid bursting the berries.
  5. Pour the mixture into the prepared baking dish and spread evenly with a spatula.
  6. Bake for 40 to 45 minutes until the top is golden brown and a toothpick inserted into the center comes out clean. If edges brown too fast, tent loosely with foil for the last 10 minutes.
  7. Let cool for 5 to 10 minutes before slicing. Serve warm.

Notes

Let cottage cheese reach room temperature 30 minutes before mixing to prevent lumps. Use old-fashioned rolled oats only as quick oats turn mushy. Prepare batter the night before, refrigerate covered, and bake fresh in the morning. For gluten-free, use certified gluten-free oats. Freeze individual portions for up to 3 months and reheat directly from frozen.