Why Make This Recipe
Blueberry Cottage Cheese Breakfast Bake is a delicious and healthy way to start your day. Packed with protein from cottage cheese and rolled oats, this dish offers a great balance of flavors and textures. The sweetness of blueberries combined with the creaminess of cottage cheese creates a satisfying breakfast option that will power your morning.
How to Make Blueberry Cottage Cheese Breakfast Bake
Ingredients:
- 2 cups cottage cheese, full-fat
- 2 large eggs
- 2 tbsp coconut oil, melted
- 1 tbsp maple syrup
- 2 tsp vanilla bean paste or extract
- 1 ½ cups rolled oats
- 4 tbsp Sukrin Gold sweetener or Demerara sugar
- 1 tsp baking powder
- 4 tbsp milk, any kind, use as needed
- 1 cup blueberries, halved if large
- 2 tbsp flakes almonds or mixed seeds
- 1 tbsp sugar or sweetener, to top
Directions:
- Place the cottage cheese, eggs, coconut oil, maple syrup, and vanilla in a blender or food processor and blend until smooth. Optionally, keep some cottage cheese whole for added texture.
- In a mixing bowl, add the rolled oats, sugar, and baking powder, and stir to combine.
- Pour the blended cottage cheese mixture into the oats and stir to combine, adding enough milk to loosen the batter so it is spreadable.
- Preheat the oven to 350°F (180°C) and line a quarter sheet baking pan with cooking spray or cake release.
- Spread the batter in the pan and top with blueberries and additional sugar or sweetener along with sliced almonds.
- Bake for approximately 40 minutes, or until golden and a toothpick inserted in the center comes out mostly clean.
- Cool before slicing and serve with honey, agave, maple syrup, or plain.
- Store in an airtight container in the refrigerator for up to three days, or freeze in slices for up to three months, thawing overnight in the fridge before reheating.
How to Serve Blueberry Cottage Cheese Breakfast Bake
Enjoy this breakfast bake warm or at room temperature. You can slice it into squares and serve with a drizzle of honey or maple syrup for extra sweetness. It also pairs well with a dollop of yogurt or a sprinkle of nuts for added crunch.
How to Store Blueberry Cottage Cheese Breakfast Bake
Once cooled, cover any leftovers in an airtight container. This breakfast dish can be kept in the refrigerator for up to three days. For longer storage, freeze individual slices, wrapping each piece in plastic wrap, and store them in a freezer bag or container. Thaw overnight in the fridge before reheating.
Tips to Make Blueberry Cottage Cheese Breakfast Bake
- Feel free to mix in other fruits, such as raspberries or chopped apples, for different flavors.
- Use a variety of sweeteners based on your dietary preference; honey, agave, or stevia all work well.
- Adjust the amount of milk as needed to achieve your desired batter consistency.
Variation
Try adding cinnamon or nutmeg to the oat mixture for a warm spice flavor. You can also substitute half the oats with quinoa for a gluten-free option.
FAQs
1. Can I use frozen blueberries?
Yes, you can use frozen blueberries. Just add them directly to the batter without thawing them first.
2. Is this recipe suitable for meal prep?
Absolutely! This dish is great for meal prep and will keep well in the fridge or freezer.
3. Can I make this recipe vegan?
Yes! Substitute the eggs with flax eggs (1 tbsp flaxseed meal mixed with 2.5 tbsp water per egg) and use a plant-based milk and sweetener.
Blueberry Cottage Cheese Breakfast Bake
Ingredients
Base ingredients
- 2 cups cottage cheese, full-fat
- 2 large eggs
- 2 tbsp coconut oil, melted
- 1 tbsp maple syrup
- 2 tsp vanilla bean paste or extract
- 1 ½ cups rolled oats
- 4 tbsp Sukrin Gold sweetener or Demerara sugar
- 1 tsp baking powder
- 4 tbsp milk, any kind, use as needed
- 1 cup blueberries, halved if large
- 2 tbsp flakes almonds or mixed seeds
- 1 tbsp sugar or sweetener, to top
Instructions
Preparation
- Place the cottage cheese, eggs, coconut oil, maple syrup, and vanilla in a blender or food processor and blend until smooth. Optionally, keep some cottage cheese whole for added texture.
- In a mixing bowl, add the rolled oats, sugar, and baking powder, and stir to combine.
- Pour the blended cottage cheese mixture into the oats and stir to combine, adding enough milk to loosen the batter so it is spreadable.
Baking
- Preheat the oven to 350°F (180°C) and line a quarter-sheet baking pan with cooking spray or cake release.
- Spread the batter in the pan and top with blueberries and additional sugar or sweetener along with sliced almonds.
- Bake for approximately 40 minutes, or until golden and a toothpick inserted in the center comes out mostly clean.
Serving
- Cool before slicing and serve with honey, agave, maple syrup, or plain.