Go Back

Blueberry Cottage Cheese Breakfast Bake

A warm, creamy breakfast bake combining blueberries and cottage cheese, perfect for busy mornings or leisurely brunches.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups low-fat cottage cheese (room temperature)
  • 2 large eggs
  • 1/4 cup honey or maple syrup Adjust sweetness to taste
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup rolled oats Quick oats can be substituted for texture
  • 1/2 cup almond milk (or milk of choice)
  • 1 1/2 cups fresh or frozen blueberries Fold in gently
  • 1/4 cup chopped nuts (optional - almonds or walnuts)
  • 1 tablespoon chia seeds (optional)
  • 1 tablespoon Cooking spray or butter (for greasing)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish with cooking spray or butter.
  2. In a large mixing bowl, whisk together the cottage cheese, eggs, honey or maple syrup, vanilla extract, ground cinnamon, and salt until completely smooth.
  3. Stir in the rolled oats and almond milk, mixing until everything is well combined. Let it sit for 5 minutes to thicken slightly.
  4. Gently fold in the blueberries, chopped nuts (if using), and chia seeds (if using), being careful not to burst the berries.
  5. Pour the mixture into the prepared baking dish and spread it evenly.
Baking
  1. Bake for 40-45 minutes, or until the top turns a lovely golden brown and a toothpick comes out clean.
Serving
  1. Let cool for 5-10 minutes before slicing and serving warm. Top with Greek yogurt, honey, granola, or fresh mint if desired.

Notes

This bake keeps well in the fridge for about 3-4 days and can be microwaved. Freeze individual slices for up to a month.