Blueberry Cottage Cheese Breakfast Bake (Printable Version)

Warm breakfast bake with blueberries and cottage cheese on a tender oat base

# What You 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
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

# How To Make It:

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, combine rolled oats, baking powder, cinnamon, and salt.
04 - Add dry ingredients to wet mixture and stir until just combined.
05 - Gently fold blueberries into batter.
06 - Pour mixture into prepared baking dish. Smooth top with spatula.
07 - Sprinkle almonds or walnuts and coarse sugar or brown sugar over top, if using.
08 - Bake for 35-40 minutes until center is set and top is golden brown.
09 - Let cool for 10 minutes before slicing. Serve warm or at room temperature.

# Helpful Hints:

01 -
  • The texture is like a cross between baked oatmeal and a cheesecake, but way easier than either
  • You can prep it the night before and just pop it in the oven come morning
  • Even people who swear they hate cottage cheese end up asking for seconds
02 -
  • The center might look slightly jiggly when you pull it out, but it will firm up as it cools
  • If using frozen blueberries, don't thaw them or they'll bleed too much into the batter
  • This keeps beautifully in the fridge for up to 4 days and reheats like a dream
03 -
  • For extra richness, beat in 2 to 3 tablespoons of softened cream cheese with the wet ingredients
  • Let the assembled mixture sit for 10 minutes before baking—this helps the oats absorb more liquid for a creamier texture

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