Blueberry Cottage Cheese Breakfast Bake

INTRODUCTION

This Blueberry Cottage Cheese Breakfast Bake is a warm, healthy dish you can make for the week. It feels like a baked oatmeal and a light cheesecake mixed together. It is full of protein from cottage cheese and eggs. It gives you steady energy and tastes like a fresh berry treat.

If you want a bright breakfast side for a larger brunch, you can pair it with a citrus traybake pancake for a sweet and fresh contrast, such as the popular blueberry-orange traybake pancake that mixes fruit and citrus in a crowd-pleasing way.

This recipe is easy to follow. It uses simple tools and a short bake time. You can change sweetener, milk, or add seeds and nuts. It fits a range of diets and tastes. The bake holds together well, so you can slice it to serve or pack slices for work or school.

WHY YOU WILL LOVE THIS RECIPE

You will love this bake for many simple reasons. It is quick to make using items you often have at home. The cottage cheese makes the bake creamy without heavy cream or butter. Blueberries add bright flavor and a pop of color. Oats give a soft, hearty texture and make the meal filling.

The recipe is flexible. You can use fresh or frozen berries. You can add nuts or seeds for crunch. You can swap honey for maple syrup. You can make it in a 9×9 pan and feed the whole family or save slices for later. It works well warm or cool.

If you like oven-made breakfast dishes, there are other baked options you can try for variety, like a simple savory dish such as baked brie crostini with pumpkin butter that brings a different flavor to a weekend brunch.

HOW TO MAKE Blueberry Cottage Cheese Breakfast Bake

This bake is easy. You mix the wet ingredients first, then add the oats and milk. Letting the mix sit for a few minutes helps the oats soften. Fold in the blueberries last so they keep their shape. Bake until the top is golden and a toothpick comes out clean.

If you want tips for baking in a wide range of oven types or for getting a golden top, you can review tips used in the classic baked mac and cheese recipe for ideas about oven heat and pan placement that apply to many baked dishes.

EQUIPMENT NEEDED

• 9×9-inch baking dish
• Large mixing bowl
• Whisk or fork
• Spatula or wooden spoon
• Measuring cups and spoons
• Oven mitts
• Cooling rack

Ingredients You’ll Need :

2 cups low-fat cottage cheese (room temperature), 2 large eggs, 1/4 cup honey or maple syrup, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, 1/4 teaspoon salt, 1/2 cup rolled oats, 1/2 cup almond milk (or milk of choice), 1 1/2 cups fresh or frozen blueberries, 1/4 cup chopped nuts (optional – almonds or walnuts), 1 tablespoon chia seeds (optional), cooking spray or butter (for greasing)

STEP-BY-STEP INSTRUCTIONS :

1. Preheat your oven to 350°F (175°C) and generously grease a 9×9-inch baking dish with cooking spray or butter.
2. In a large mixing bowl, whisk together cottage cheese, eggs, honey or maple syrup, vanilla extract, cinnamon, and salt until completely smooth.
3. Stir in the oats and almond milk, mixing until everything is well combined. Let mixture sit for 5 minutes.
4. Gently fold in blueberries, chopped nuts (if using), and chia seeds (if using), being careful not to burst the berries. Distribute evenly throughout the mixture.
5. Pour mixture into the prepared baking dish and spread evenly.
6. Bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Let cool for 5-10 minutes before slicing and serving warm.

this Recipe

HOW TO SERVE Blueberry Cottage Cheese Breakfast Bake

Serve slices warm from the oven for a soft, cozy breakfast. You can add a spoonful of yogurt or a drizzle of extra honey on top. A light dusting of cinnamon or a few fresh blueberries makes a pretty finish.

For a cold serving, let the bake cool to room temperature, then chill it in the fridge. Chilled slices are firm and easy to pack. They pair well with a hot cup of coffee or a cold glass of milk.

If you want a small sweet side with the bake, a simple baked treat works well too. Try serving it alongside a small bar like the apricot and chocolate bars for a sweet and nutty bite that many people enjoy.

STORAGE & FREEZING : Blueberry Cottage Cheese Breakfast Bake

Store cooled slices in an airtight container in the fridge for up to 4 days. To reheat, warm a slice in the microwave for 20-45 seconds or in a low oven for 8-10 minutes. If you like it warm and slightly crisp on top, a quick oven reheat works best.

To freeze, cut the bake into single portions and wrap each slice in plastic wrap or parchment. Place wrapped slices in a freezer-safe bag and keep for up to 2 months. Thaw overnight in the fridge, then reheat. Freezing may change the texture slightly, but the flavor stays good.

Label your container with the date so you use the oldest pieces first. For best quality, eat frozen slices within six weeks.

SERVING SUGGESTIONS

• Top with plain or vanilla yogurt and a few extra blueberries for cream and tang.
• Add a spoonful of nut butter for healthy fat and a nutty taste.
• Sprinkle extra chopped nuts for crunch just before serving.
• Pair with a simple green salad or fruit salad for a light brunch spread.
• Serve with warm maple syrup on the side for guests who want more sweetness.

VARIATIONS

• Lemon Blueberry: Add 1 teaspoon lemon zest to the batter for bright citrus flavor.
• Banana Nut: Swap blueberries for 1 cup mashed banana and fold in extra nuts. Reduce added sweetener if bananas are ripe and sweet.
• Mixed Berry: Use a mix of raspberries, strawberries, and blueberries for a berry medley.
• Savory Twist: Skip the honey and cinnamon, add chopped herbs and savory cheese, and use halved cherry tomatoes instead of berries for a brunch casserole. Pair this idea with other baked vegetable dishes like a simple baked zucchini cheese for a savory table.
• Vegan Style: Use flax eggs or a commercial egg replacer and a plant-based cottage cheese alternative if you need a vegan version. Use maple syrup and plant milk as trusted swaps.

FAQs

How long will the bake keep in the fridge?

Store the bake in an airtight container for up to 4 days. Reheat a slice in the microwave or oven before serving.

Can I use frozen blueberries?

Yes. Use frozen berries straight from the freezer. Fold them in gently and expect a bit more color in the batter. You can also thaw and drain them if you want less juice.

Is cottage cheese safe to bake?

Yes. Cottage cheese holds up well in baked dishes. It melts and blends into the batter to give a creamy, tender texture without being heavy.

Can I make this without oats?

You can replace oats with cooked quinoa or a small amount of almond flour for a lower-carb option. The texture will change, so you may need to adjust liquid amounts slightly.

Can I reduce the sweetener?

Yes. You can reduce honey or maple syrup to 2 tablespoons, or use a sugar-free sweetener that measures like sugar. Taste the batter before baking and adjust to your liking.

Are chia seeds needed?

No. Chia seeds are optional. They add slight thickness and small nutrition benefits. You can skip them without harming the bake.

MAKE-AHEAD TIPS FOR Blueberry Cottage Cheese Breakfast Bake

You can mix the batter the night before and keep it covered in the fridge. Let it sit at room temperature for 15 minutes before baking, then bake as directed. This saves time on busy mornings and lets the oats soften overnight.

You can also fully bake the dish a day ahead. Cool it, then cover and chill. Warm slices in the oven before guests arrive. If you plan to freeze portions, bake, cool, and then wrap slices tightly for the freezer.

Make full use of prep time by chopping nuts or measuring out dry items ahead. This makes the final mix fast and clean.

Remember to check that internal links in this article lead to helpful recipes that match your meal plans. For another simple baked sweet to serve later, think about quick energy bars like the apricot and chocolate bars, which can sit well on a brunch table.

Blueberry Cottage Cheese Breakfast Bake

This warm and healthy dish combines the flavors of baked oatmeal and cheesecake, packed with protein from cottage cheese and eggs.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Servings: 8 servings

Course: Breakfast, Brunch

Cuisine: American

Calories: 180

Ingredients Method Notes

Ingredients

  

Wet Ingredients

• 2 cups low-fat cottage cheese (room temperature)
• 2 large eggs
• 1/4 cup honey or maple syrup Choose based on preference
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt

Dry Ingredients

• 1/2 cup rolled oats
• 1/2 cup almond milk (or milk of choice)
• 1 1/2 cups fresh or frozen blueberries Use frozen straight from the freezer
• 1/4 cup chopped nuts (optional - almonds or walnuts) Add for crunch if desired
• 1 tablespoon chia seeds (optional) Adds thickness and nutrition
• cooking spray or butter (for greasing)

Method

 

Preparation

1. Preheat your oven to 350°F (175°C) and generously grease a 9×9-inch baking dish with cooking spray or butter.
2. In a large mixing bowl, whisk together cottage cheese, eggs, honey or maple syrup, vanilla extract, cinnamon, and salt until completely smooth.
3. Stir in the oats and almond milk, mixing until everything is well combined. Let mixture sit for 5 minutes.
4. Gently fold in blueberries, chopped nuts (if using), and chia seeds (if using), being careful not to burst the berries. Distribute evenly throughout the mixture.
5. Pour mixture into the prepared baking dish and spread evenly.

Cooking

1. Bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
2. Let cool for 5-10 minutes before slicing and serving warm.

Notes

Store cooled slices in an airtight container in the fridge for up to 4 days. To freeze, cut into portions, wrap, and store in a freezer bag for up to 2 months.