Blueberry Cottage Cheese Breakfast Bake (Printable)

Warm, comforting breakfast bake with juicy blueberries and creamy cottage cheese on a tender oat base. Perfect for meal prep and weekend brunches.

# What You Need:

→ Wet Ingredients

01 - 1 cup cottage cheese, full-fat or low-fat
02 - 2 large eggs
03 - 1 cup milk, dairy or unsweetened non-dairy
04 - 1/4 cup maple syrup or honey
05 - 2 tsp vanilla extract
06 - 2 tbsp unsalted butter, melted (plus extra for greasing)

→ Dry Ingredients

07 - 2 cups old-fashioned rolled oats
08 - 1 tsp baking powder
09 - 1/2 tsp cinnamon
10 - 1/4 tsp salt

→ Fruit

11 - 1 1/2 cups fresh or frozen blueberries, do not thaw if frozen

→ Topping

12 - 2 tbsp sliced almonds or chopped walnuts
13 - 1 tbsp coarse sugar or brown sugar

# Steps:

01 - Preheat the oven to 350°F. Grease a 9x9-inch baking dish with butter.
02 - In a large bowl, whisk together the cottage cheese, eggs, milk, maple syrup or honey, vanilla extract, and melted butter until smooth and well incorporated.
03 - In a separate bowl, combine the rolled oats, baking powder, cinnamon, and salt. Stir to distribute evenly.
04 - Add the dry ingredients to the wet mixture and stir until just combined. Do not overmix.
05 - Gently fold in the blueberries, being careful not to crush them.
06 - Pour the mixture into the prepared baking dish. Smooth the top with a spatula to ensure even baking.
07 - Sprinkle with almonds or walnuts and coarse sugar or brown sugar, if using.
08 - Bake for 35 to 40 minutes, or until the center is set and the top is golden brown.
09 - Allow to cool for 10 minutes before slicing. Serve warm or at room temperature.

# Expert Advice:

01 -
  • It tastes like dessert but keeps you full for hours thanks to the protein-packed cottage cheese and eggs
  • You can assemble it the night before and just bake it in the morning for effortless hosting
  • The texture lands somewhere between a creamy oatmeal and a fluffy cake that somehow works perfectly
02 -
  • I once skipped greasing the pan and ended up with a delicious but messy breakfast that stuck to everything
  • Letting it cool for those 10 minutes seems annoying but it is the difference between neat slices and a spoon situation
03 -
  • Use cottage cheese with smaller curds or give it a quick pulse in the blender if the texture bothers you
  • Check for doneness around 30 minutes since ovens vary and you do not want to dry it out

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