Blueberry Cottage Cheese Breakfast Bake
A wholesome and nutritious breakfast bake featuring creamy cottage cheese and juicy blueberries, perfect for busy mornings or leisurely brunches.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups low-fat cottage cheese (room temperature)
- 2 large eggs
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup rolled oats
- 1/2 cup almond milk (or milk of choice)
- 1 1/2 cups fresh or frozen blueberries
- 1/4 cup chopped nuts (optional – almonds or walnuts)
- 1 tablespoon chia seeds (optional)
- Cooking spray or butter (for greasing)
Instructions
- Preheat your oven to 350°F (175°C). Generously grease a 9×9-inch baking dish with cooking spray or butter.
- In a large mixing bowl, whisk together the cottage cheese, eggs, honey or maple syrup, vanilla extract, cinnamon, and salt until fully smooth.
- Stir in the rolled oats and your choice of almond milk. Mix well and let the mixture sit for about 5 minutes.
- Gently fold in the blueberries along with any optional chopped nuts or chia seeds.
- Pour the batter into your prepared baking dish, spreading it out evenly.
- Bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted comes out clean.
- Allow it to cool for 5-10 minutes. Slice and serve warm.
Notes
For a creamier texture, ensure the cottage cheese is well combined and free of clumps before baking. You can substitute Greek yogurt for a creamier texture, and use any non-dairy milk that suits your taste.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 12g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 60mg