Blueberry Cottage Cheese Breakfast Bake
A delicious and healthy breakfast option that combines the creaminess of cottage cheese with the sweetness of blueberries, packed with protein and flavor.
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.
Notes
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. Mix in other fruits for different flavors. Adjust the amount of milk as needed for batter consistency.