Blueberry Cottage Cheese Breakfast Bake (Printable)
Warm and comforting morning bake with juicy blueberries, creamy cottage cheese, and tender oat base. Ready in under an hour.
# What You Need:
→ Wet Ingredients
01 - 1 cup cottage cheese, full-fat or low-fat
02 - 2 large eggs
03 - 1 cup milk, dairy or unsweetened non-dairy
04 - 1/4 cup maple syrup or honey
05 - 2 tsp vanilla extract
06 - 2 tbsp unsalted butter, melted (plus extra for greasing)
→ Dry Ingredients
07 - 2 cups old-fashioned rolled oats
08 - 1 tsp baking powder
09 - 1/2 tsp cinnamon
10 - 1/4 tsp salt
→ Fruit
11 - 1 1/2 cups fresh or frozen blueberries, do not thaw if frozen
→ Topping
12 - 2 tbsp sliced almonds or chopped walnuts
13 - 1 tbsp coarse sugar or brown sugar
# Directions:
01 - Preheat the oven to 350°F. Grease a 9x9-inch baking dish with butter.
02 - In a large bowl, whisk together the cottage cheese, eggs, milk, maple syrup, vanilla extract, and melted butter until smooth.
03 - In a separate bowl, combine the rolled oats, baking powder, cinnamon, and salt.
04 - Add the dry ingredients to the wet mixture and stir until just combined.
05 - Gently fold in the blueberries.
06 - Pour the mixture into the prepared baking dish. Smooth the top with a spatula.
07 - Sprinkle with almonds or walnuts and coarse sugar or brown sugar, if using.
08 - Bake for 35 to 40 minutes, or until the center is set and the top is golden brown.
09 - Allow to cool for 10 minutes before slicing. Serve warm or at room temperature.
# Expert Tips:
01 -
- The cottage cheese creates an incredibly creamy texture without feeling heavy
- You can assemble it the night before and wake up to breakfast ready to bake
02 -
- Don't try substituting steel-cut oats, they'll never soften properly in the baking time
- The center might look slightly jiggly when you pull it out, but it sets perfectly as it cools
03 -
- If using frozen blueberries, don't thaw them or they'll bleed into the batter
- Room temperature ingredients blend more easily, no need to obsess over this though