Blueberry Cottage Cheese Breakfast Bake
A delicious and nutritious breakfast option packed with protein, fiber, and natural sweetness from blueberries.
Ingredients
Main Ingredients
- 2 cups low-fat cottage cheese (room temperature) Make sure it's at room temperature for easier mixing.
- 2 large eggs
- 1/4 cup honey or maple syrup For sweetness.
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon Can add nutmeg or ginger for more flavor.
- 1/4 teaspoon salt
- 1/2 cup rolled oats Ensure gluten-free if required.
- 1/2 cup almond milk (or milk of choice) Any milk can be used, including coconut or soy milk.
- 1 1/2 cups fresh or frozen blueberries If using frozen, no need to thaw.
- 1/4 cup chopped nuts (optional – almonds or walnuts) Can be swapped for seeds or omitted.
- 1 tablespoon chia seeds (optional)
- as needed cooking spray or butter (for greasing) For greasing the baking dish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and generously grease a 9x9-inch baking dish with cooking spray or butter.
- In a large mixing bowl, whisk together cottage cheese, eggs, honey or maple syrup, vanilla extract, cinnamon, and salt until completely smooth.
- Stir in the oats and almond milk, mixing until everything is well combined. Let the mixture sit for 5 minutes.
- Gently fold in blueberries, chopped nuts (if using), and chia seeds (if using), being careful not to burst the berries. Distribute evenly throughout the mixture.
- Pour the mixture into the prepared baking dish and spread evenly.
Baking
- Bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Let cool for 5-10 minutes before slicing and serving warm.
Notes
Serve warm or at room temperature. Add a dollop of yogurt for extra creaminess, and drizzle honey or maple syrup if desired. Pairs well with fresh fruit or nuts.