This Blueberry Cottage Cheese Breakfast Bake is a delightful way to start your day. Packed with protein-rich cottage cheese and sweet, juicy blueberries, this breakfast bake is both nutritious and delicious. It’s an easy recipe that’s perfect for meal prep or a cozy weekend brunch.
Why You’ll Love This Recipe
- Healthy and Nutritious: This dish combines the goodness of cottage cheese, which is high in protein, with antioxidant-rich blueberries for a balanced and wholesome breakfast.
- Easy to Make: With simple ingredients and minimal prep, this recipe is perfect for busy mornings.
- Meal Prep Friendly: Make it ahead of time and enjoy it throughout the week.
- Naturally Sweet: The blueberries add a natural sweetness, reducing the need for added sugars.
- Customizable: Add your favorite fruits or toppings for endless variations.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Cottage cheese
- Fresh or frozen blueberries
- Rolled oats
- Eggs
- Honey or maple syrup
- Vanilla extract
- Baking powder
- Salt
Directions
- Preheat your oven to 375°F (190°C) and grease a baking dish.
- In a mixing bowl, combine cottage cheese, eggs, honey or maple syrup, and vanilla extract. Mix well.
- Add rolled oats, baking powder, and a pinch of salt to the mixture. Stir until combined.
- Fold in the blueberries gently.
- Pour the mixture into the prepared baking dish and spread it evenly.
- Bake for 30–35 minutes, or until the top is golden and the center is set.
- Allow to cool slightly before serving.
Servings and Timing
- Servings: This recipe serves 6.
- Prep Time: 10 minutes
- Cook Time: 30–35 minutes
- Total Time: 40–45 minutes
Variations
- Berry Mix: Swap out blueberries for a mix of raspberries, blackberries, or strawberries.
- Chocolate Lovers: Add a handful of dark chocolate chips for a sweet twist.
- Nutty Delight: Top with chopped nuts such as almonds, walnuts, or pecans for added crunch.
- Dairy-Free: Substitute cottage cheese with a dairy-free alternative like almond-based cottage cheese.
- Gluten-Free: Ensure the oats are certified gluten-free for a gluten-free version.
Storage/Reheating
- Refrigeration: Store the baked dish in an airtight container in the refrigerator for up to 4–5 days.
- Freezing: Wrap individual portions and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm in the oven at 350°F (175°C) for 10 minutes or microwave individual portions for about 1 minute.
FAQs
1. Can I use frozen blueberries?
Yes, frozen blueberries work well. No need to thaw them; just mix them in directly.
2. Can I make this recipe vegan?
You can substitute the eggs with flax eggs and use a vegan cottage cheese alternative.
3. What other sweeteners can I use?
Agave syrup, stevia, or coconut sugar are great substitutes for honey or maple syrup.
4. Can I skip the oats?
Yes, but the texture will be different. You can replace them with almond flour or another grain.
5. Can I prepare this the night before?
Absolutely! Assemble the mixture and refrigerate overnight, then bake it in the morning.
6. Can I add spices?
Yes, cinnamon or nutmeg would complement the flavors beautifully.
7. What size baking dish should I use?
An 8×8-inch dish works well for this recipe.
8. Is this recipe gluten-free?
It can be if you use certified gluten-free oats.
9. Can I double the recipe?
Yes, you can double the ingredients and bake in a larger dish. Adjust the baking time accordingly.
10. How do I know it’s done?
The bake is done when the top is golden and a toothpick inserted in the center comes out clean.
Conclusion
The Blueberry Cottage Cheese Breakfast Bake is a simple yet satisfying recipe that’s perfect for any occasion. Whether you’re meal prepping for the week or hosting a breakfast gathering, this dish is sure to be a hit. With its wholesome ingredients and customizable options, it’s a recipe you’ll find yourself making again and again. Enjoy this nourishing start to your day!
Print
Blueberry Cottage Cheese Breakfast Bake
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A moist and flavorful breakfast bake combining creamy cottage cheese, sweet blueberries, and a hint of honey. This gluten-free dish is both satisfying and wholesome.
Ingredients
- 2 cups cottage cheese
- 2 large eggs
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1 cup rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1 cup fresh or frozen blueberries
- 1/4 cup chopped nuts (optional)
Instructions
- Preheat Oven: Set the oven to 350°F (175°C). Grease an 8×8-inch baking dish.
- Mix Wet Ingredients: In a large bowl, combine cottage cheese, eggs, honey (or maple syrup), and vanilla extract. Stir until well mixed.
- Add Dry Ingredients: Add rolled oats, baking powder, and cinnamon to the bowl. Mix until combined.
- Fold in Blueberries: Gently fold in the blueberries and nuts if using. Be careful not to mash the blueberries.
- Bake: Pour the mixture into the prepared baking dish and spread it out evenly. Bake for 30-35 minutes, or until the top is golden and set. A toothpick inserted in the center should come out clean.
- Cool and Serve: Let it cool for a few minutes before slicing. Enjoy warm or at room temperature.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freezing: This bake can be frozen for up to 3 months. Cut into squares, wrap them tightly, and place them in a freezer-safe container. Thaw overnight in the refrigerator before reheating.
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