Blueberry Cottage Cheese Bake (Printable Version)

Creamy cottage cheese and fresh blueberries blend into a custard-textured, protein-rich morning dish.

# Ingredient List:

→ Dairy & Eggs

01 - 2 cups low-fat cottage cheese, room temperature
02 - 2 large eggs
03 - 1/2 cup almond milk or milk of choice

→ Sweeteners & Flavorings

04 - 1/4 cup honey or maple syrup
05 - 1 teaspoon vanilla extract
06 - 1/2 teaspoon ground cinnamon
07 - 1/4 teaspoon salt

→ Grains & Seeds

08 - 1/2 cup rolled oats, use gluten-free oats if needed
09 - 1 tablespoon chia seeds, optional

→ Fruit & Nuts

10 - 1 1/2 cups fresh or frozen blueberries, do not thaw if frozen
11 - 1/4 cup chopped almonds or walnuts, optional

→ For Baking

12 - Cooking spray or butter for greasing

# Directions:

01 - Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish with cooking spray or butter.
02 - In a large bowl, whisk cottage cheese until mostly smooth using a whisk or hand mixer. Add eggs, honey or maple syrup, and vanilla extract. Whisk until combined.
03 - Add cinnamon, salt, rolled oats, and chia seeds if using. Pour in the milk. Gently fold to combine, ensuring uniform mixture without overmixing.
04 - Gently fold in blueberries and nuts if using, taking care to avoid crushing the berries.
05 - Pour batter into prepared baking dish and spread evenly. Bake for 45-60 minutes until edges are golden, center is mostly set with slight jiggle, and toothpick inserted in center comes out clean or with moist crumbs. Tent loosely with foil if top browns too quickly.
06 - Cool on wire rack for at least 30-60 minutes to set. For cleanest slices, cool completely or chill in refrigerator. Cut into 8 squares and serve plain or with Greek yogurt, sugar-free syrup, or fresh berries.

# Expert Advice:

01 -
  • It tastes like dessert for breakfast but actually keeps you full until lunch, no crash included.
  • Make it Friday night, slice it all week, and you've got grab-and-go mornings solved.
  • Twenty grams of protein per slice means your body gets real nourishment, not just empty carbs.
02 -
  • Don't thaw frozen blueberries before folding them in; the ice keeps them from falling apart during baking and turning your entire dish purple.
  • Room-temperature cottage cheese blends infinitely smoother than cold cottage cheese, so plan ahead or give it time to warm up.
03 -
  • If you want even more protein, use Greek yogurt as your serving topper—it doubles the protein content and adds a pleasant tartness that cuts through the sweetness.
  • Make this on a Sunday evening and you've solved your breakfast question for most of the week, which somehow makes the whole week feel more manageable.
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