Blueberry Cottage Cheese Breakfast Bake made with 8 simple ingredients and 10 grams of protein per slice, or 20 grams for two. An easy, make-ahead breakfast you can enjoy warm or cold!
Why You’ll Love This Recipe
This blueberry cottage cheese breakfast bake recipe really reminds me of my baked cottage cheese, but with oats added in.
The texture is creamy, the blueberries get perfectly jammy when you press them with a fork, and each slice packs 10 grams of protein. Most people have 2, which makes it an easy 20 grams. Even more if you add a dollop of Greek yogurt on top.
Each slice of cottage cheese blueberry breakfast bake is under 140 calories, it’s as easy as blend, pour, and bake, and you can switch up the fruit depending on what you have.
It’ll make your whole morning better!
Ingredients for Blueberry Cottage Cheese Breakfast Bake
- Cottage cheese: Low-fat, 2%, or full-fat cottage cheese will work. The oats help absorb some moisture, but I’d still avoid non-fat cottage cheese because it can make the bake too watery.
- Eggs: Help bind everything together and give it a light, fluffy texture. For extra protein, you can swap in 1/3 cup of egg whites along with 2 large eggs.
- Maple syrup: Adds natural sweetness and a hint of caramel-like flavor, and a bit of moisture helps keep the bake soft. Honey or your favorite liquid sweetener can be used instead.
- Rolled oats: Adds a slightly chewy texture and plenty of fiber and whole grains. You can also use quick oats if you want it a bit smoother.
- Vanilla extract: I always use pure vanilla for the best flavor.
- Cinnamon: The ultimate breakfast spice that pairs perfectly with blueberries and cottage cheese.
- Baking powder: Helps the bake rise and become light and fluffy.
- Blueberries: You can use fresh or frozen. For other fruits or berries, I recommend using fresh, since frozen ones tend to release too much water and don’t have the skin to help hold them together.
How to Make Blueberry Cottage Cheese Breakfast Bake
Blending everything takes just 15 minutes, and using a lined 8×8-inch dish makes cleanup a breeze.
Line your dish with parchment paper and lightly spray, then preheat the oven to 350 F.
- Blend it up: Add everything except the blueberries to a blender or food processor. Blend 25-50 seconds until the oats are just mixed.
- Add the berries: Stir in 1 cup of blueberries, pour the mixture into your dish, and sprinkle the rest on top. Let it sit for about 10 minutes so it thickens a bit.
- Bake: Pop it in the oven for 40-45 minutes, until a toothpick comes out clean.
- Cool and slice: Let it rest for 15 minutes after baking, then cut into 9 squares and enjoy!
Tips for Best Results
Here are some handy tips to make your blueberry cottage cheese breakfast bake extra delicious.
- Blend as much you like: You don’t need to blend too long, it just changes the consistency. The longer you blend, the smoother and more cheesecake-like the texture becomes.
- Skip blending: You can skip the blender for a chunkier, more textured bake. It won’t be as smooth, but still delicious.
- Rest batter before baking: Just for 10 minutes. It gives the oats time to soak up moisture and improves the texture.
- Don’t cool too long: There’s no need to, it slices beautifully!
Variations
- Greek yogurt: Works just like my baked yogurt, just let it chill longer before serving.
- Additions: Mix in chocolate chips, nuts, coconut flakes, or a handful of dried fruit.
- Flavor: Switch things up by using pumpkin pie spice instead of cinnamon, a splash of almond extract, or some lemon zest. You can also swap in fresh strawberries or raspberries, or top with your favorite flavored Greek yogurt.
- Make ahead: This bake is perfect for meal prep! Keep it in the fridge for a day or two, then reheat slices when you want or enjoy them cold.
- Double the recipe: Bake in a 9×13-inch dish and increase the bake time by 5-10 minutes.
- More protein: Add a scoop of your favorite protein powder or collagen for an extra boost.
How to Store and Reheat
Store: Keep leftovers in the refrigerator in an airtight container for up to 5 days.
Freeze: You can freeze it for up to 3 months, just put it in an airtight container and let it thaw a few hours on the counter or overnight in the fridge.
Reheat: We enjoy it cold, but you can heat up a slice in the microwave for 30-60 seconds or in the air fryer for about 3-5 minutes at 325 F.
More Breakfast Recipes to Try
Healthy Blueberry Breakfast Cake
Quinoa Breakfast Bake
Cottage Cheese Blueberry Muffins
Greek Yogurt Blueberry Bagels
Blueberry Cottage Cheese Breakfast Bake
Ingredients
- 2 cups cottage cheese
- 4 large eggs
- 3 tablespoons maple syrup, or honey
- 1 cup rolled oats, or quick oats
- 1 teaspoon pure vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1 1/2 cups blueberries, fresh or frozen
- Cooking spray, I use Misto
Instructions
- Preheat oven to 350 degrees F. Line an 8×8-inch baking dish with parchment paper and spray with cooking spray. Set aside.
- In a high speed blender or food processor, add cottage cheese, eggs, maple syrup, oats, vanilla extract, cinnamon and baking powder. Blend until the oats are just blended, for 25-30 seconds.
- Stir in 1 cup of blueberries. Pour your mixture into the previously prepared baking dish and add remaining blueberries on top. Let rest for 10 minutes to thicken.
- Bake for 40-45 minutes or until the inserted toothpick in the center comes out clean.
- Remove from the oven and let cool for 15 minutes.
- Cut into 9 squares and serve.
Notes
- Store: Refrigerate in an airtight container for up to 5 days.
- Freeze: Freeze in an airtight container for up to 3 months. Thaw on a counter for a few hours or in the fridge overnight.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
