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

Units Scale

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)

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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.