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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.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
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.