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–+ servings

Blueberry Cottage Cheese Breakfast Bake

This Blueberry Cottage Cheese Breakfast Bake is a healthy and delicious way to start your day. Made with cottage cheese and oats, it's packed with protein, nutrients and fiber. It has no added sugar, and is perfect for meal prep.
35 minTotal
6servings
  • 148 kcal
  • P 8g
  • C 22g
  • F 4g
https://mattsfitchef.com/blueberry-cottage-cheese-breakfast-bake/

Ingredients

  • 1 large egg
  • 1 ½ ripe bananas 6 oz (170 g) in total
  • 1 cup (230 g) cottage cheese full fat recommended
  • 1 cup (100 g) rolled oats gluten-free if necessary
  • ¾ cup (115 g) blueberries fresh or frozen

Optional Ingredients

  • 2 to 4 tbsp maple syrup or honey, optional for more sweetness
  • 1 tsp lemon juice optional
  • 1 tsp vanila extract optional

Instructions

  1. Preheat your oven to 350°F (180°C). Line a 7x7 inch (15x15 cm) baking pan with parchment paper or lightly grease it with oil.
  2. To a high-speed blender or food processor, add egg, ripe bananas, cottage cheese, and rolled oats. For extra flavor, include a splash of lemon juice, vanilla extract, and a bit of maple syrup.
    Blender filled with ingredients, ready to blend until smooth
  3. Blend on high speed until completely smooth. Your oats should turn into flour and the batter should be lump-free.
    Blueberry Cottage Cheese Oat Batter being blended
  4. Rinse the blueberries. To keep them from sinking, toss them with ½ tablespoon of flour in a bowl (optional, but helpful). Stir the blueberries into the blended batter gently. Do not blend again.
  5. Pour the batter into the prepared baking pan, spread evenly, and optionally top with more blueberries for extra flavor and color.
    Blueberries added to blended cottage cheese egg mixture
  6. Bake for 30–35 minutes, or until the center is set and a toothpick comes out clean. The edges should look golden and slightly crisp.
    Blueberry cottage cheese breakfast bake in oven, ready for baking
  7. Let the bake cool in the pan for at least 30 minutes before slicing. This helps it set and makes it easier to cut clean squares.

Notes

Storage Directions
  • Make ahead: Blend the batter the night before, refrigerate, and bake fresh in the morning.
  • Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
  • Freezer: Freeze for up to 2 months and thaw overnight in the fridge.
  • To serve: Enjoy cold, at room temperature, or lightly warmed up.