Blueberry Cottage Cheese Breakfast Bake

This Blueberry Cottage Cheese Breakfast Bake is a soft, protein-rich breakfast made with creamy cottage cheese, eggs, oats, and juicy blueberries. It is a beginner-friendly recipe that works well for meal prep and provides a filling start to the day.

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Prep Time 15

Cook Time 35

Total Time 50

Course: Breakfast

Cuisine: American

Calories: 260

Ingredients Equipment Method Notes

Ingredients

1½ cups cottage cheese
2 cups fresh blueberries
3 large eggs
1½ cups rolled oats or oat flour
3 tablespoons honey, maple syrup, or preferred sweetener
1 teaspoon vanilla extract
1½ teaspoons baking powder
¼ teaspoon salt
Cooking spray or butter for greasing the baking dish

Equipment

Blender or food processor
Large mixing bowl
Rubber spatula
Measuring cups and spoons
8×8-inch baking dish
Baking paper or cooking spray
Sharp knife for slicing

Method

Preheat the oven to 350°F and prepare an 8×8-inch baking dish by greasing it or lining it with parchment paper.
Blend cottage cheese, eggs, sweetener, and vanilla extract for 30–45 seconds until smooth and creamy.
Combine the blended mixture with oats, baking powder, and salt in a large bowl. Stir until the batter is evenly mixed.
Fold blueberries gently into the batter using a spatula to keep them whole and evenly spread.
Pour the mixture into the prepared baking dish and smooth the surface.
Bake for 30–35 minutes until the top turns lightly golden and the center is firm.
Allow the bake to cool for 10–15 minutes before slicing.
Serve warm or chilled with yogurt, extra blueberries, nuts, or a drizzle of honey.

Notes

Use frozen blueberries without thawing if fresh berries are unavailable.
For a sweeter breakfast, add extra honey or maple syrup after baking.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat individual slices for 20–30 seconds in the microwave.
Add cinnamon or lemon zest for extra flavor without changing the texture.