Baked Blueberry Cottage Cheese Bowls
Delightful combination of nutrition and comfort, perfect for breakfast or a wholesome snack.
- Prep Time: 15
- Cook Time: 40
- Total Time: 55
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 360 g cottage cheese (1½ cups, full fat recommended)
- 4 large eggs (brought to room temperature)
- 90 g old fashioned rolled oats (1 cup, not quick oats)
- 1 ripe banana (the spottier the better)
- 80 ml maple syrup (⅓ cup)
- 1 tsp baking soda
- 150 g fresh blueberries (1 cup, frozen works too)
Instructions
- Preheat your oven to 350°F (180°C). Generously spray four 2-cup oven-safe bowls with non-stick cooking spray and place them on a large baking sheet.
- In a high-speed blender, combine cottage cheese, eggs, rolled oats, ripe banana, maple syrup, and baking soda.
- Blend for 30 to 45 seconds until you achieve a completely smooth mixture. If the batter is too thick, add a splash of milk and pulse briefly.
- Evenly pour the batter into the prepared bowls, filling each about two-thirds full to allow for rising.
- Top each bowl with fresh blueberries, pressing some into the batter for jammy pockets.
- Bake for 35 to 40 minutes or until the tops are golden brown and firm to the touch, checking for doneness at 35 minutes.
- Remove from the oven and let cool for at least 10 minutes before serving.
Notes
These bowls can be stored in the refrigerator for 3-4 days or frozen for up to 3 months. Serve with Greek yogurt, extra maple syrup, or nut butter for a delicious twist.
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 12g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 200mg