Blueberry Cottage Cheese Breakfast Bake
A nutritious breakfast bake packed with protein and fiber, featuring the natural sweetness of blueberries.
Ingredients
Main Ingredients
- 2 cups low-fat cottage cheese (room temperature) Ensure it is at room temperature for easier mixing.
- 2 large eggs
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup rolled oats
- 1/2 cup almond milk (or milk of choice)
- 1 1/2 cups fresh or frozen blueberries If using frozen, they may release more juice.
- 1/4 cup chopped nuts (optional – almonds or walnuts) Optional ingredient.
- 1 tablespoon chia seeds (optional) Optional ingredient.
- cooking spray or butter for greasing Use generously to grease the baking dish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and generously grease a 9x9-inch baking dish with cooking spray or butter.
- In a large mixing bowl, whisk together cottage cheese, eggs, honey or maple syrup, vanilla extract, cinnamon, and salt until completely smooth.
- Stir in the oats and almond milk, mixing until everything is well combined. Let the mixture sit for 5 minutes.
- Gently fold in blueberries, chopped nuts (if using), and chia seeds (if using), being careful not to burst the berries.
- Distribute the mixture evenly throughout the prepared baking dish.
Baking
- Bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Serving
- Let cool for 5-10 minutes before slicing and serving warm.
- Serve with yogurt, whipped cream, fresh fruit, or extra honey or maple syrup, if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat individual servings in the microwave for a quick breakfast.