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Blueberry Cottage Cheese Breakfast Bake

A creamy, protein-packed breakfast bake combining cottage cheese, sweet blueberries, hearty oats, and eggs into a golden sliceable morning meal. Preps in 15 minutes and works beautifully for weekly meal prep.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 9 squares
Course: Breakfast, Brunch
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups low-fat cottage cheese room temperature, not cold from fridge
  • 2 large eggs
  • 0.25 cup honey or pure maple syrup adjust to taste
  • 1 tsp pure vanilla extract
  • 0.5 tsp ground cinnamon
  • 0.25 tsp fine sea salt
  • 0.5 cup old-fashioned rolled oats do not use quick oats
  • 0.5 cup unsweetened almond milk or milk of choice
  • 1.5 cups fresh or frozen blueberries pat frozen berries dry before using
  • 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

Method
 

  1. Preheat oven to 350 degrees F. Generously grease a 9x9 inch baking dish with cooking spray or butter, coating the corners and sides well.
  2. In a large mixing bowl, whisk together 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 oats and almond milk until well combined. Let the mixture sit for 5 minutes so the oats absorb some liquid. The batter will thicken slightly.
  4. Gently fold in blueberries, chopped nuts if using, and chia seeds if using. Fold slowly with a spatula to avoid crushing the berries and turning the batter purple.
  5. Pour the mixture into the prepared baking dish and spread evenly to the edges.
  6. Bake for 40 to 45 minutes until the top is golden brown and a toothpick inserted into the center comes out clean. If the top browns too fast, lay a loose piece of foil over the dish for the last 10 minutes.
  7. Remove from oven and let cool for 5 to 10 minutes before slicing into 9 squares. Cooling allows the bake to set properly so the squares hold their shape when cut.

Notes

Let cottage cheese come to room temperature before mixing for smoothest batter. Use old-fashioned oats only; quick oats turn mushy. Fold blueberries in gently to avoid purple batter. Can be assembled the night before and refrigerated unbaked. Gluten-free with certified gluten-free oats. Freeze individual portions for up to 3 months.