This Blueberry Cottage Cheese Breakfast Bake is a wholesome and comforting way to start your day. It blends the rich creaminess of cottage cheese with the natural sweetness of fresh blueberries, all nestled in a warm, oat-filled bake. Perfect for meal prepping or making ahead, this breakfast is both filling and nutritious.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups cottage cheese
1 cup rolled oats
1/2 cup milk (dairy or plant-based)
1/4 cup maple syrup or honey
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 large eggs
1 cup fresh blueberries
1 tablespoon coconut oil (or butter), for greasing the baking dish
Directions
Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish with coconut oil or butter.
In a large bowl, whisk together the cottage cheese, rolled oats, milk, maple syrup, vanilla extract, cinnamon, salt, and eggs until the mixture is well combined.
Gently fold in the fresh blueberries, making sure they’re evenly distributed throughout the mixture.
Pour the mixture into the prepared baking dish and spread it out evenly.
Bake in the preheated oven for 40-45 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean.
Allow the bake to cool slightly before slicing and serving.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 45 minutes
Total Time: 55 minutes
Servings: 6 servings
Variations
Add-ins: For a bit of extra flavor, I sometimes stir in some chopped nuts like walnuts or almonds, or even a handful of raisins for additional sweetness.
Flavored cottage cheese: If I want to mix things up, I use flavored cottage cheese, such as vanilla or strawberry, to enhance the overall taste.
Other fruits: If I’m out of blueberries, I substitute with raspberries, strawberries, or blackberries. Each adds a different twist while keeping the dish light and fruity.
Storage/Reheating
This breakfast bake keeps well in the fridge for up to 4 days. I store it in an airtight container, and when I’m ready to enjoy it again, I simply reheat individual servings in the microwave for about 30 seconds to 1 minute. It also freezes well for up to a month—just slice it before freezing for easy grab-and-go portions.
FAQs
Can I use frozen blueberries instead of fresh ones?
Yes! I’ve used frozen blueberries before with great results. If I do, I fold them in gently to prevent the batter from turning too purple. Just note that the baking time might increase by a few minutes.
Can I make this breakfast bake ahead of time?
Absolutely! I often prepare the batter the night before and refrigerate it overnight. Then, I bake it the next morning for a fresh, warm breakfast without much effort.
Can I use a different sweetener instead of maple syrup?
Yes, I can use honey, agave, or even stevia if I prefer a lower-sugar version. Just adjust the amount based on the sweetness level of the substitute.
Is this recipe gluten-free?
Yes! If I use certified gluten-free oats, this breakfast bake is naturally gluten-free.
Can I use a different type of milk?
Definitely! I’ve tried this recipe with almond milk, oat milk, and even coconut milk. All work perfectly, and I get to choose the one that fits my dietary preferences best.
Conclusion
This Blueberry Cottage Cheese Breakfast Bake is a nutritious, filling, and delicious way to kickstart the day. With minimal prep time and a short baking window, it’s perfect for busy mornings or weekend mornings when I want something cozy yet healthy. Whether served warm or as leftovers, it’s a comforting breakfast I can count on to keep me fueled.
Recipe:
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Blueberry Cottage Cheese Breakfast Bake
- Total Time: 55 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
A wholesome and comforting breakfast made with cottage cheese, rolled oats, fresh blueberries, and a touch of sweetness from maple syrup or honey. This easy-to-make bake is packed with protein and fiber, perfect for busy mornings or weekend relaxation.
Ingredients
2 cups cottage cheese
1 cup rolled oats
1/2 cup milk (dairy or plant-based)
1/4 cup maple syrup or honey
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 large eggs
1 cup fresh blueberries
1 tablespoon coconut oil (or butter), for greasing the baking dish
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish with coconut oil or butter.
- In a large bowl, whisk together the cottage cheese, rolled oats, milk, maple syrup, vanilla extract, cinnamon, salt, and eggs until the mixture is well combined.
- Gently fold in the fresh blueberries, making sure they’re evenly distributed throughout the mixture.
- Pour the mixture into the prepared baking dish and spread it out evenly.
- Bake in the preheated oven for 40-45 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean.
- Allow the bake to cool slightly before slicing and serving.
Notes
This bake can be made ahead of time and stored in the fridge for up to 4 days.
Frozen blueberries can be used in place of fresh blueberries. The baking time may increase slightly.
If you prefer a different sweetener, honey, agave, or stevia can be substituted for maple syrup.
For a gluten-free version, make sure to use certified gluten-free oats.
This recipe can be made with any type of milk, including almond, oat, or coconut milk.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 12g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 60mg
