Baked Blueberry Cottage Cheese Bowls
A delicious and healthy breakfast or snack option packed with protein and fiber, featuring fresh blueberries and sweet banana.
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.
Notes
Serve the baked blueberry bowls warm or at room temperature. You can enjoy them as is, or top them with yogurt, a drizzle of extra maple syrup, or a sprinkle of nuts for added crunch and flavor. Store leftovers in the refrigerator for up to three days.