Description
Soft, custardy, and loaded with blueberries, this cottage cheese breakfast bake is the perfect balance of creamy and bright. It’s high in protein, easy to make, and just sweet enough to feel like a treat. Perfect for make-ahead mornings.
Ingredients
Scale
- 1½ cups cottage cheese (full-fat for best texture)
- 2 large eggs
- ¼ cup maple syrup or honey
- 1 teaspoon vanilla extract
- ½ teaspoon lemon zest
- 1 cup rolled oats
- 1 teaspoon baking powder
- Pinch of salt
- 1 cup fresh blueberries (plus more for topping)
- 2 tablespoons sliced almonds (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease or line an 8×8-inch baking dish with parchment paper.
- In a blender or food processor, blend the cottage cheese, eggs, maple syrup, vanilla, and lemon zest until smooth.
- In a mixing bowl, stir together the oats, baking powder, and salt.
- Pour the blended mixture into the bowl and stir until well combined.
- Gently fold in the blueberries.
- Spread the batter into the prepared dish and top with a few extra blueberries and sliced almonds if using.
- Bake for 35–40 minutes, or until set in the center and golden at the edges. Cool before slicing into squares.
Notes
Pro oh là là tip: For a firmer slice and deeper flavor, let the bake cool completely and chill it before serving. It’s even better the next day.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Brekkies & Brunches
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 145
- Sugar: 6g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 55mg