Blueberry Cottage Cheese Breakfast Bake Recipe

Introduction

This Blueberry Cottage Cheese Breakfast Bake is a wholesome and delicious way to start your day. Packed with creamy cottage cheese, rolled oats, and fresh blueberries, it’s a comforting dish that combines protein and natural sweetness. Perfect for a make-ahead breakfast or weekend brunch.

Ingredients

• 2 cups (450g) full-fat cottage cheese
• 2 large eggs
• 2 tbsp coconut oil, melted
• 1 tbsp maple syrup
• 2 tsp vanilla bean paste or extract
• 1 ½ cups (150g) rolled oats
• 4 tbsp Sukrin Gold sweetener or Demerara sugar
• 1 tsp baking powder
• 4 tbsp milk, any kind (use as needed)
• 1 cup (150g) blueberries, halved if large
• 2 tbsp flaked almonds or mixed seeds
• 1 tbsp sugar or sweetener, to top

Instructions

1. Step 1: Place the cottage cheese, eggs, melted coconut oil, maple syrup, and vanilla in a blender or food processor. Blend until smooth. For added texture, you can reserve some whole cottage cheese and stir it in later.
2. Step 2: In a mixing bowl, combine the rolled oats, sweetener, and baking powder. Pour in the blended cottage cheese mixture and stir well. Add enough milk to loosen the batter to a spreadable oatmeal-like consistency.
3. Step 3: Line a quarter sheet baking pan with parchment paper and lightly grease or spray with cooking spray. Pour the batter into the pan and spread evenly.
4. Step 4: Top the batter with the blueberries, then sprinkle with flaked almonds or seeds and a little extra sugar or sweetener.
5. Step 5: Bake in a preheated oven at 350°F (180°C) for about 40 minutes, or until golden and a toothpick inserted in the center comes out mostly clean with a few crumbs.
6. Step 6: Let the bake cool before slicing. Serve plain or with a drizzle of honey, agave, or maple syrup.

Tips & Variations

• For a nut-free option, use sunflower or pumpkin seeds instead of almonds.
• Swap the blueberries for other berries like raspberries or sliced strawberries depending on the season.
• If you prefer a sweeter bake, increase the maple syrup or sweetener slightly.
• Whole cottage cheese pieces added after blending give a nice texture contrast.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual slices gently in the microwave or enjoy cold. For longer storage, freeze portions wrapped tightly and thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat cottage cheese instead of full-fat?

Yes, you can use low-fat cottage cheese, but the bake may be slightly less creamy and moist.

Is this breakfast bake gluten-free?

Use certified gluten-free rolled oats to make this recipe gluten-free and safe for those with gluten sensitivities.

Blueberry Cottage Cheese Breakfast Bake Recipe

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★★★★★

4.6 from 82 reviews

• Author: Harry
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Diet: Low Fat

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Description

This Blueberry Cottage Cheese Breakfast Bake is a wholesome, protein-packed morning treat that combines creamy cottage cheese, rolled oats, and fresh blueberries. Baked to golden perfection, it’s a nutritious, easy-to-make breakfast that balances sweetness with wholesome ingredients for a satisfying start to your day.

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Ingredients

Scale 1x2x3x

For the Breakfast Bake

• 2 cups (450g) cottage cheese, full-fat
• 2 large eggs
• 2 tbsp coconut oil, melted
• 1 tbsp maple syrup
• 2 tsp vanilla bean paste or extract
• 1 ½ cups (150g) rolled oats
• 4 tbsp Sukrin Gold sweetener (or Demerara sugar)
• 1 tsp baking powder
• 4 tbsp milk (any kind), use as needed

To Top

• 1 cup (150g) blueberries, halved if large
• 2 tbsp flaked almonds or mixed seeds
• 1 tbsp sugar or sweetener

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Instructions

1. Blend Wet Ingredients: Place the cottage cheese, eggs, melted coconut oil, maple syrup, and vanilla bean paste or extract in a blender or food processor. Blend until smooth, optionally leaving some cottage cheese whole for added texture.
2. Mix Dry Ingredients: In a separate mixing bowl, combine the rolled oats, Sukrin Gold sweetener (or Demerara sugar), and baking powder. Stir to combine evenly.
3. Combine Mixtures: Pour the blended cottage cheese mixture into the bowl with dry ingredients. Stir well, adding milk gradually to loosen the batter until it reaches a spreadable oatmeal-like consistency.
4. Prepare Baking Pan: Line a quarter sheet baking pan and spray or grease with cooking spray or cake release to prevent sticking.
5. Assemble and Top: Pour and spread the batter evenly into the prepared pan. Distribute the halved blueberries evenly on top, then sprinkle with a little extra sugar or sweetener and flaked almonds or mixed seeds for crunch.
6. Bake: Bake in a preheated oven at 350°F (180°C) for approximately 40 minutes or until the top is golden and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
7. Cool and Serve: Let the bake cool before slicing. Serve plain or with a drizzle of honey, agave syrup, or maple syrup to enhance sweetness as desired.

Notes

• Use full-fat cottage cheese for a creamier texture and richer flavor.
• Adjust milk quantity to get the right batter consistency, which should be spreadable but not runny.
• Flaked almonds can be substituted with mixed seeds for added nutritional variation.
• If you prefer less sugar, use a sugar substitute like Sukrin Gold instead of Demerara sugar.
• Allow the bake to cool fully for cleaner slices and better texture.
• Store leftovers in the refrigerator and reheat gently before serving.

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: blueberry breakfast bake, cottage cheese bake, healthy breakfast, baked oats, protein breakfast