This Blueberry Cottage Cheese Bake is a wholesome, protein-packed breakfast that’s creamy, lightly sweet, and filled with bursts of juicy blueberries. With simple pantry ingredients and minimal prep, it makes the perfect meal-prep breakfast—great warm, chilled, or even enjoyed straight from the fridge. Oats add heartiness, cottage cheese boosts the protein, and blueberries bring natural sweetness and flavor to every bite.
Look at the Recipe
- Soft, moist, and naturally sweet
- High in protein from cottage cheese and eggs
- Perfect for meal prep—stays delicious for days
Ingredients Needed
- 2 cups cottage cheese
- 1 cup fresh or frozen blueberries
- 1 cup rolled oats
- ¼ cup honey or maple syrup
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp salt
- ½ cup chopped nuts (optional)
- 1 tsp cinnamon (optional)
How to Make Our Blueberry Cottage Cheese Bake
-
Preheat the oven
Heat to 350°F (175°C). Grease a medium baking dish with butter or nonstick spray. -
Mix the base
In a large bowl, combine cottage cheese, oats, honey or maple syrup, eggs, vanilla extract, baking powder, and salt. Stir until fully combined. -
Add blueberries
Gently fold in the blueberries. Add nuts or cinnamon if using. -
Bake
Pour the mixture into the prepared dish and spread evenly.
Bake for 30–35 minutes, or until golden and set in the center. -
Cool & serve
Let cool slightly before slicing. Serve warm, room temperature, or chilled.
Storage & Serving Suggestions
- Fridge: Store slices in an airtight container for up to 4 days.
- Reheat: Warm in the microwave for 20–30 seconds.
- Freezer: Freeze portions for up to 2 months; thaw overnight.
- Serving ideas: Top with Greek yogurt, fresh berries, almond butter, or a drizzle of maple syrup.
Tips & FAQs
Can I use frozen blueberries?
Yes—add them straight in without thawing.
Can I blend the cottage cheese?
Yes! Blending gives the bake a smoother, cake-like texture.
Can I make it sweeter?
Add extra honey/maple syrup or stir in a handful of chocolate chips.
Can I add more protein?
Mix in 1–2 tbsp protein powder; add a splash of milk if batter becomes too thick.
