why make this recipe

This bake is simple, healthy, and filling. It uses cottage cheese and oats for protein and fiber. It cooks all at once, so you save time in the morning. The blueberries add sweet, fresh flavor.

introduction

This Blueberry Cottage Cheese Breakfast Bake is easy to make and good for busy days. It bakes into a warm, soft dish you can eat right away or keep for later. If you like other simple cottage cheese ideas, try the 3-ingredient cottage cheese bread for another quick option.

how to make Blueberry Cottage Cheese Breakfast Bake

Preheat the oven and grease the dish. Mix the cottage cheese, oats, sweetener, vanilla, cinnamon, and salt. Add eggs and milk and stir until smooth. Fold in blueberries gently so they do not break. Pour into the dish and bake until the top is set and light brown. For other easy breakfast bakes, see a simple no-bake cheesecake idea that uses dairy in a different way.

Ingredients :

2 cups cottage cheese
1 cup blueberries (fresh or frozen)
1 1/2 cups rolled oats
1/4 cup honey or maple syrup
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon salt
3 eggs
1/2 cup milk (or a dairy-free alternative)

Directions :

Preheat your oven to 350°F (175°C). Grease a baking dish.
In a large bowl, mix together the cottage cheese, oats, honey, vanilla, cinnamon, and salt.
Add in the eggs and milk, and mix until well combined.
Gently fold in the blueberries.
Pour the mixture into the greased baking dish and spread evenly.
Bake for 30-35 minutes, or until the top is golden and set.
Let it cool for a few minutes before serving. Enjoy warm or store for later!

how to serve Blueberry Cottage Cheese Breakfast Bake

Serve warm in squares or scoops. Add a drizzle of extra honey or a few fresh blueberries on top. You can serve with yogurt or a spoon of nut butter for more flavor and protein.

how to store Blueberry Cottage Cheese Breakfast Bake

Let it cool fully before storing. Cover and keep in the fridge for up to 4 days. For longer storage, cut into portions and freeze for up to 2 months. Thaw in the fridge overnight and reheat in the microwave or oven.

tips to make Blueberry Cottage Cheese Breakfast Bake

Use rolled oats, not quick oats, for better texture.
If using frozen blueberries, do not thaw them first to avoid a watery bake.
For a smoother texture, blend the cottage cheese before mixing.
Check the center with a toothpick: it should come out mostly clean when done.

variation (if any)

Swap blueberries for raspberries, strawberries, or chopped apple.
Add a handful of chopped nuts or a tablespoon of chia seeds for crunch.
Use maple syrup instead of honey for a vegan option if eggs are replaced with a vegan binder.

FAQs

Q: Can I use low-fat or full-fat cottage cheese?
A: Yes. Both work. Full-fat gives a richer taste.

Q: Can I make this dairy-free?
A: Use a dairy-free cottage cheese alternative and plant milk. Texture may vary.

Q: Can I add sweetener to taste?
A: Yes. Add more honey or maple syrup if you like it sweeter.

Q: Is this good cold?
A: Yes. It tastes fine cold and makes a quick grab-and-go breakfast.

Conclusion

This Blueberry Cottage Cheese Breakfast Bake is an easy, protein-rich start to your day and stores well for busy mornings. For a baked variant with a similar flavor profile and serving idea, see this baked blueberry cottage cheese breakfast bowls recipe at Baked Blueberry Cottage Cheese Breakfast Bowls – Wholesomelicious. If you want another cottage-cheese-based breakfast idea with a different style, check the recipe for a similar bake at Blueberry Cottage Cheese Breakfast Bake – Eating Bird Food.