Start your morning with a warm, wholesome slice of this Blueberry Cottage Cheese Breakfast Bake—a protein-packed, naturally sweetened dish that feels indulgent yet fuels your day. Creamy cottage cheese, juicy blueberries, and hearty oats come together in this easy-to-make breakfast that’s perfect for busy mornings, weekend brunches, or meal prep for the week.
Why You’ll Love This Breakfast Bake
- Protein-Packed: Cottage cheese and eggs offer lasting energy to keep you full and focused.
- Naturally Sweet: Blueberries add a pop of sweetness and fresh flavor—no refined sugar needed.
- Quick & Easy: Made in one bowl with simple ingredients and ready in under an hour.
- Versatile: Enjoy it warm, cold, plain, or topped with fruit, nuts, or a drizzle of maple syrup.
Ingredients
You’ll find the full recipe card with measurements below, but here’s what you’ll need:
- Cottage cheese – Full-fat or low-fat both work well.
- Eggs
- Milk – Dairy or plant-based.
- Maple syrup or honey – Your choice of natural sweetener.
- Vanilla extract
- Ground cinnamon
- Salt
- Old-fashioned rolled oats
- Baking powder
- Fresh or frozen blueberries – No need to thaw if frozen.
Optional toppings: Extra blueberries, powdered sugar, maple syrup, or chopped nuts.
How to Make It
- Preheat the Oven:
Heat your oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish or pie dish. - Mix Wet Ingredients:
In a large bowl, whisk together the cottage cheese, eggs, milk, maple syrup or honey, vanilla, cinnamon, and salt until smooth. - Add Dry Ingredients:
Stir in the oats and baking powder until combined. - Fold in Blueberries:
Gently fold in the blueberries, reserving a few to sprinkle on top before baking. - Bake:
Pour the mixture into your prepared baking dish and smooth the top. Add reserved blueberries, then bake for 30–35 minutes or until set and golden around the edges. - Cool & Serve:
Let cool for 5–10 minutes before slicing. Serve warm or at room temperature with your favorite toppings.
Recipe Notes
- Servings: Makes 4–6 servings
- Prep Time: 10 minutes
- Cook Time: 30–35 minutes
- Total Time: ~45 minutes
Variations
- Add-ins: Try mixing in chopped nuts, shredded coconut, or mini chocolate chips.
- Dairy-Free: Use a plant-based cottage cheese and non-dairy milk.
- Other Fruits: Swap blueberries for raspberries, diced apples, or sliced bananas.
- Gluten-Free: Make sure to use certified gluten-free oats.
- Extra Protein: Stir in a scoop of your favorite protein powder (adjust liquid if needed).
Storage & Reheating
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze: Wrap slices individually and freeze for up to 2 months. Thaw overnight in the fridge.
- Reheat: Microwave for 30–60 seconds or warm in a 350°F oven for about 10 minutes.
Frequently Asked Questions
Can I use frozen blueberries?
Yes! No need to thaw—just stir them in frozen.
Can I prep this ahead of time?
Definitely. Bake it the night before and reheat slices as needed.
What’s a good substitute for honey?
Maple syrup or agave nectar both work beautifully.
Is this gluten-free?
Yes, as long as you use certified gluten-free oats.
Can I make it sweeter?
Add a bit more syrup or serve with a drizzle on top or a dusting of powdered sugar.
Will quick oats work?
They can be used, but rolled oats provide better texture and structure.
Why do my blueberries sink?
Toss them in a little oat flour before folding into the batter to help distribute them evenly.
Final Thoughts
This Blueberry Cottage Cheese Breakfast Bake is a nourishing, delicious way to start your day. Whether you’re meal prepping for the week or enjoying a cozy weekend breakfast, it’s a dish that’s as satisfying as it is simple. Give it a try—you may find it becomes a new breakfast favorite!