Description
Blueberry Cottage Cheese Breakfast Bake is a wholesome, protein-packed morning treat combining oats, cottage cheese, and sweet blueberries. It’s lightly sweetened with maple syrup and makes a great make-ahead breakfast or brunch option.
Ingredients
Scale
- 2 cups rolled oats (use certified gluten-free if needed)
- 1 ½ cups cottage cheese (full-fat or low-fat)
- 2 eggs (acts as binder)
- 1 cup milk (any kind: dairy, almond, oat, etc.)
- 1 ½ cups blueberries (fresh or frozen, no need to thaw)
- 3 tablespoons maple syrup (adjust to taste)
- 1 teaspoon vanilla extract (adds warmth and depth)
- 1 teaspoon cinnamon (optional, for extra flavor)
- 1 teaspoon baking powder (helps it rise and stay fluffy)
- ¼ teaspoon salt (balances the sweetness)
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a baking dish.
- In a large bowl, whisk together eggs, milk, cottage cheese, maple syrup, and vanilla extract.
- Stir in the oats, baking powder, salt, and cinnamon until well combined.
- Gently fold in the blueberries.
- Pour the mixture into the prepared baking dish and spread evenly.
- Bake for 35–40 minutes or until the center is set and the top is lightly golden.
- Let it cool slightly before serving. Serve warm or chilled.
Notes
- Store leftovers in the fridge for up to 5 days.
- Great for meal prep — just slice and reheat individual portions.
- Top with extra maple syrup, yogurt, or nut butter for serving.
- Frozen blueberries may add extra moisture — increase bake time slightly if needed.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 8g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 65mg
Keywords: Cottage Cheese Breakfast, Blueberry Oat Bake, Healthy Breakfast Casserole, Gluten-Free Breakfast Bake, Protein Oatmeal Bake