Blueberry Cottage Cheese Breakfast Bake
This creamy, protein-packed breakfast bake is perfect for busy mornings.
Made with cottage cheese, oats, and juicy blueberries, it’s delicious warm or cold —
and great for meal prep throughout the week!
Ingredients
- 2 cups cottage cheese (full-fat or low-fat)
- 1 cup old-fashioned rolled oats
- 1 cup fresh or frozen blueberries (plus extra for topping)
- 1/4 cup pure honey or maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon lemon zest (optional)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a baking dish.
- In a large bowl, mix cottage cheese, honey, eggs, vanilla, and lemon zest until smooth.
- Add the oats, baking powder, and salt. Stir until fully combined.
- Fold in the blueberries gently to avoid squishing them.
- Pour the mixture into the baking dish and spread evenly.
- Top with extra blueberries if desired.
- Bake for 35–40 minutes, or until the top is golden and the center is set.
- Allow to cool for 10 minutes before slicing and serving.
Tips
- Use frozen blueberries without thawing to prevent extra moisture.
- Add nuts (like almonds or walnuts) for crunch.
- Sweeten more by drizzling extra honey on top after baking.
- Stores great in the fridge for up to 5 days.
