Blueberry Cottage Cheese Breakfast Bake
A delightful and nutritious breakfast dish combining cottage cheese, oats, and blueberries, perfect for busy mornings.
Ingredients
Main Ingredients
- 2 cups low-fat cottage cheese (room temperature)
- 2 large eggs
- 1/4 cup honey or maple syrup Adjust sweetness as desired
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup rolled oats Use gluten-free for a gluten-free option
- 1/2 cup almond milk (or milk of choice)
- 1 1/2 cups fresh or frozen blueberries Thaw and drain if using frozen
- 1/4 cup chopped nuts (optional – almonds or walnuts) Skip for nut-free option
- 1 tablespoon chia seeds (optional)
- Cooking spray or butter (for greasing)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9x9-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 smooth.
- Stir in the rolled oats and almond milk until well combined. Let the mixture sit for about 5 minutes.
- Gently fold in the blueberries, chopped nuts (if using), and chia seeds (if using).
- Pour the mixture into the prepared baking dish, spreading it evenly.
Baking
- Place the baking dish in the preheated oven and bake for 40-45 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
- Allow to cool for 5-10 minutes before slicing and serving warm.
Notes
Serve warm on its own or with extra honey or yogurt. Can store leftovers in an airtight container in the fridge for 3-4 days and reheat in the microwave.