6
Yield
2 servings
Prep Time
10 minutes
Bake Time
25–30 minutes
Total Time
About 40 minutes
Ingredients
- 1 cup cottage cheese (1% or 2%)
- 1 large egg
- 1 tablespoon honey or maple syrup
- 1/4 teaspoon vanilla extract
- 1/4 cup fresh or frozen blueberries
- 1 tablespoon rolled oats (optional)
- Pinch of cinnamon
- Pinch of salt
Optional Toppings
- Extra blueberries
- Powdered monk fruit sweetener or powdered sugar
- Chopped walnuts or almonds
- Drizzle of honey or maple syrup
- Lemon zest
Instructions
Step 1: Preheat Oven
Preheat your oven to 350°F (175°C).
Lightly grease:
- 2 ramekins
or - 1 small baking dish
Step 2: Mix Ingredients
In a medium mixing bowl, combine:
- cottage cheese
- egg
- honey or maple syrup
- vanilla extract
- cinnamon
- salt
Whisk or stir until well blended and creamy.
Step 3: Add Blueberries
Fold in the blueberries gently.
If using oats, stir them in now for extra texture and staying power.
Step 4: Fill Baking Dishes
Divide the mixture evenly between ramekins.
Top with a few extra blueberries if desired.
Step 5: Bake
Bake for 25–30 minutes until:
- center is mostly set
- edges are lightly golden
- tops are slightly puffed
A toothpick inserted near the center should come out mostly clean.
Step 6: Cool & Serve
Allow to cool for about 5 minutes.
Dust lightly with powdered monk fruit sweetener or powdered sugar and serve warm.
Flavor Variations
- Add lemon zest for a bright lemon-blueberry flavor
- Stir in chia seeds for extra fiber
- Use strawberries or raspberries instead of blueberries
- Add mini dark chocolate chips for dessert vibes
Storage
- Refrigerate leftovers up to 3 days
- Reheat in microwave for 30–45 seconds before serving
Creamy, protein-packed, and naturally sweet — these breakfast bowls taste like cheesecake meets baked oatmeal.
