Blueberry Cottage Cheese Breakfast Bake
A creamy and sweet breakfast bake with bursts of fresh 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
- 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
Preparation
- Preheat your oven to 350°F (175°C) and generously grease a 9x9-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.
- Pour the mixture into the prepared baking dish and spread 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
You can enjoy this breakfast bake as is or get creative with toppings! Serving suggestions include Greek yogurt, honey, or granola. Store leftovers in an airtight container in the fridge for up to 3 days or freeze slices for up to a month. Reheat slices in the microwave or oven.