Description
A wholesome and comforting breakfast bake with plump blueberries, creamy cottage cheese, and a hint of cinnamon, perfect for busy mornings or leisurely brunches.
Ingredients
Scale
- 2 cups low-fat cottage cheese (room temperature)
- 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
- 1/4 cup chopped nuts (optional — almonds or walnuts)
- 1 tablespoon chia seeds (optional)
- Cooking spray or butter (for greasing)
Instructions
- Preheat your oven to 350°F (175°C). Generously grease a 9×9-inch baking dish with cooking spray or butter.
- In a large mixing bowl, whisk together the 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 so the oats soften.
- Gently fold in the blueberries, chopped nuts (if using), and chia seeds (if using), being careful not to burst the berries. Distribute them evenly throughout the mixture.
- Pour the mixture into the prepared baking dish and spread evenly.
- Bake for 40–45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with only moist crumbs.
- Let cool for 5–10 minutes before slicing and serving warm.
Notes
For a vegan option, substitute eggs with ground flaxseed mixed with water and use a plant-based cottage cheese alternative. Store in an airtight container for up to 3–4 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 185
- Sugar: 16g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 100mg