Blueberry Cottage Cheese Breakfast Bake
A delightful and easy breakfast bake combining fresh blueberries and creamy cottage cheese, perfect for busy families.
Ingredients
Main ingredients
- 2 cups low-fat cottage cheese (room temperature) Ensure cottage cheese is at room temperature for better mixing.
- 2 large eggs
- 1/4 cup honey or maple syrup Adjust sweetness to preference.
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon Can add more for extra flavor.
- 1/4 teaspoon salt
- 1/2 cup rolled oats Let mixture sit for 5 minutes to absorb liquid.
- 1/2 cup almond milk (or milk of choice) Can be adjusted for moisture preference.
- 1 1/2 cups fresh or frozen blueberries Fold in gently to keep berries intact.
- 1/4 cup chopped nuts (optional) Almonds or walnuts work well.
- 1 tablespoon chia seeds (optional)
- cooking spray or butter (for greasing) Generously grease the baking dish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and generously grease a 9×9-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 evenly throughout the mixture.
- Pour the mixture into the prepared baking dish and spread it evenly.
Baking
- Bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Let cool for 5-10 minutes before slicing and serving warm.
Notes
This dish is wonderful on its own but can be topped with yogurt or extra cinnamon. Store leftovers in an airtight container in the fridge for up to 3 days or freeze individual slices for up to 2 months. Reheat in the microwave or bake until heated through.