Blueberry Cottage Cheese Breakfast Bake (Printable)

A warm breakfast casserole with juicy blueberries, creamy cottage cheese, and tender baked oat base. Ideal for meal prep.

# What you'll need:

→ Wet Ingredients

01 - 1 cup cottage cheese, full-fat or low-fat
02 - 2 large eggs
03 - 1 cup milk, dairy or unsweetened non-dairy
04 - 1/4 cup maple syrup or honey
05 - 2 teaspoons vanilla extract
06 - 2 tablespoons unsalted butter, melted plus extra for greasing

→ Dry Ingredients

07 - 2 cups old-fashioned rolled oats, certified gluten-free if needed
08 - 1 teaspoon baking powder
09 - 1/2 teaspoon ground cinnamon
10 - 1/4 teaspoon salt

→ Fruit

11 - 1 1/2 cups fresh or frozen blueberries, do not thaw if frozen

→ Topping

12 - 2 tablespoons sliced almonds or chopped walnuts
13 - 1 tablespoon coarse sugar or brown sugar

# Directions:

01 - Preheat oven to 350°F. Grease a 9x9-inch baking dish with butter.
02 - In a large bowl, whisk cottage cheese, eggs, milk, maple syrup, vanilla extract, and melted butter until smooth.
03 - In a separate bowl, stir together rolled oats, baking powder, cinnamon, and salt.
04 - Add dry ingredients to wet mixture and stir until just combined.
05 - Gently fold in the blueberries.
06 - Pour mixture into prepared baking dish and smooth top with spatula.
07 - Sprinkle with almonds or walnuts and coarse sugar or brown sugar, if using.
08 - Bake for 35 to 40 minutes until center is set and top is golden brown.
09 - Let cool for 10 minutes before slicing. Serve warm or at room temperature.

# Expert Suggestions:

01 -
  • You can assemble it the night before and just pop it in the oven when you wake up
  • The texture lands somewhere between baked oatmeal and cheesecake which means it feels indulgent but starts your day with actual protein
02 -
  • The center might still look slightly jiggly when you pull it out but it continues cooking as it cools so do not make the mistake of baking it until it is completely dry
  • Frozen blueberries release more moisture than fresh so your bake might need an extra 5 minutes but check it often so the edges do not burn
03 -
  • Use a 9x9 inch pan for the best thickness but an 8x8 works if you want it taller and denser
  • Let the melted butter cool slightly before whisking it into the eggs so it does not scramble them

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