Why Make This Recipe
Baked Blueberry Cottage Cheese Bowls are a delicious and healthy option for breakfast or a snack. They are packed with protein from cottage cheese and eggs, while the oats provide fiber to keep you full. The sweetness from the banana and maple syrup, along with the fresh blueberries, create a delightful taste sensation. This recipe is simple to make and requires minimal prep time, making it perfect for busy mornings or when you’re craving something tasty and nutritious.
How to Make Baked Blueberry Cottage Cheese Bowls
Ingredients
- 360 g cottage cheese (1½ cups, full fat recommended)
- 4 large eggs (brought to room temperature 30 minutes before blending)
- 90 g old fashioned rolled oats (1 cup, not quick oats)
- 1 ripe banana (the spottier the better)
- 80 ml maple syrup (⅓ cup)
- 1 tsp baking soda
- 150 g fresh blueberries (1 cup, frozen works too)
Directions
- Preheat your oven to 350°F (180°C). Generously spray four 2-cup oven-safe bowls with non-stick cooking spray and place them on a large baking sheet.
- Add the cottage cheese, eggs, oats, banana, maple syrup, and baking soda to your high-speed blender. Blend for 30 to 45 seconds until completely smooth with no visible oat pieces. If the mixture seems too thick to pour easily, add a splash of milk and pulse briefly.
- Pour the batter evenly into your prepared bowls, filling each about two-thirds full to leave room for rising. Top each bowl with blueberries, then use your finger to gently press some berries down into the batter to create pockets of jammy blueberries throughout.
- Bake for 35 to 40 minutes until the tops are golden brown and firm to the touch. Start checking at 35 minutes to avoid overbaking. Remove from the oven and let cool for at least 10 minutes before eating. This cooling time is crucial for achieving that perfect custardy texture.
How to Serve Baked Blueberry Cottage Cheese Bowls
Serve the baked blueberry bowls warm or at room temperature. You can enjoy them as is, or top them with a dollop of yogurt, a drizzle of extra maple syrup, or a sprinkle of nuts for added crunch and flavor. They make an excellent breakfast, snack, or a healthy dessert option!
How to Store Baked Blueberry Cottage Cheese Bowls
You can store any leftovers in the refrigerator for up to three days. Cover the bowls with plastic wrap or transfer the bowls to an airtight container. To reheat, simply pop them in the microwave for a minute or until warmed through.
Tips to Make Baked Blueberry Cottage Cheese Bowls
- Make sure your eggs are at room temperature; this ensures a smoother blend.
- Use ripe bananas for extra natural sweetness.
- Adjust the amount of maple syrup based on your sweetness preference.
- For a thicker texture, reduce the amount of cottage cheese slightly or increase the oats.
Variation
Feel free to experiment with different fruits! Raspberries, strawberries, or even chopped apples can work well instead of blueberries. You might also add nuts or seeds for extra texture and nutrients.
FAQs
1. Can I use low-fat cottage cheese?
Yes, you can use low-fat cottage cheese, but full-fat cottage cheese gives a creamier texture.
2. How long do these bowls take to bake?
They typically take about 35 to 40 minutes. Just keep an eye on them to prevent overbaking.
3. Can I make this recipe ahead of time?
Absolutely! You can prepare the batter the night before and bake it in the morning for a quick and easy breakfast.
Baked Blueberry Cottage Cheese Bowls
Ingredients
Main Ingredients
- 360 g cottage cheese (1½ cups, full fat recommended)
- 4 large eggs (brought to room temperature 30 minutes before blending)
- 90 g old fashioned rolled oats (1 cup, not quick oats)
- 1 ripe banana (the spottier the better)
- 80 ml maple syrup (⅓ cup)
- 1 tsp baking soda
- 150 g fresh blueberries (1 cup, frozen works too)
Instructions
Preparation
- Preheat your oven to 350°F (180°C). Generously spray four 2-cup oven-safe bowls with non-stick cooking spray and place them on a large baking sheet.
- Add the cottage cheese, eggs, oats, banana, maple syrup, and baking soda to your high-speed blender. Blend for 30 to 45 seconds until completely smooth with no visible oat pieces.
- If the mixture seems too thick to pour easily, add a splash of milk and pulse briefly.
Baking
- Pour the batter evenly into your prepared bowls, filling each about two-thirds full to leave room for rising.
- Top each bowl with blueberries, then use your finger to gently press some berries down into the batter to create pockets of jammy blueberries throughout.
- Bake for 35 to 40 minutes until the tops are golden brown and firm to the touch. Start checking at 35 minutes to avoid overbaking.
- Remove from the oven and let cool for at least 10 minutes before eating. This cooling time is crucial for achieving that perfect custardy texture.