By If you’re craving a warm, high-protein breakfast that actually keeps you full, this blueberry cottage cheese breakfast bake is it. It’s creamy, slightly sweet, and packed with juicy blueberries in every bite. You can make it on a slow weekend morning or bake it ahead for easy grab-and-go slices during the week.If you love make ahead breakfasts, you’ll also enjoy our High-Protein Cottage Cheese Baked Oatmeal.
It tastes like a cross between cheesecake and a pancake, with none of the fuss. Simple ingredients, big flavor, and over 20 grams of protein per serving—what’s not to love?
Blueberry Cottage Cheese Breakfast Bake (20g+ Protein) - Simple, Cozy, and Satisfying
Ingredients
Method
- Preheat and prep: Heat the oven to 350°F (175°C). Grease an 8x8-inch or 9x9-inch baking dish.
- Blend the base: In a blender, add cottage cheese, Greek yogurt, eggs, oats, maple syrup or honey, vanilla, cinnamon, baking powder, salt, and lemon zest (if using). Blend until mostly smooth. A few oat bits are okay.
- Fold in blueberries: Pour the batter into a bowl and gently fold in 1 cup of blueberries. Reserve 1/2 cup for the top.
- Assemble: Pour the batter into the baking dish. Scatter the remaining blueberries and nuts (if using) over the top.
- Bake: Bake for 35–45 minutes, until the center is set and the top is lightly golden. A toothpick should come out with a few moist crumbs but not wet batter.
- Rest and slice: Let it cool for 10–15 minutes. It will firm up as it rests. Slice into 6–9 pieces, depending on your preferred portion size.
- Serve: Enjoy warm as-is, or top with a spoonful of Greek yogurt, a drizzle of maple syrup, or a sprinkle of lemon zest.
What Makes This Recipe So Good
- High protein, low effort: Cottage cheese, eggs, and Greek yogurt bring serious protein without complicated steps.
- Not overly sweet: Just lightly sweetened so the blueberries shine. You can adjust the sweetness to your taste.
- Meal prep friendly: Bakes into a sturdy, sliceable dish that reheats beautifully all week.Our High-Protein Cottage Cheese Egg Bites are another great grab-and-go option.
- Comforting texture: Creamy, custardy, and slightly cake-like—think breakfast cheesecake.If you enjoy that creamy texture, try our Creamy High-Protein Cottage Cheese Chia Pudding.
- Balanced nutrition: Protein, fiber, and healthy fats help prevent mid-morning crashes.
- Customizable: Swap fruit, add spices, or make it gluten-free with a simple tweak.
What You’ll Need
- Cottage cheese: 2 cups (16 oz).Small curd or whipped. Full-fat or low-fat both work.
- Greek yogurt: 1/2 cup, plain. Adds creaminess and protein.
- Eggs: 4 large.Bind everything and give it lift.
- Rolled oats: 1 cup. Acts like the “flour” and gives structure. Use gluten-free if needed.
- Maple syrup or honey: 3–4 tablespoons, to taste.Or use your preferred sweetener.
- Vanilla extract: 1 teaspoon for classic bakery flavor.
- Cinnamon: 1 teaspoon for warmth.
- Baking powder: 1 teaspoon to help it rise.
- Salt:</strong > 1/4 teaspoon to balance sweetness.
- Blueberries: 1 1/2 cups fresh or frozen (no need to thaw).
- Lemon zest: 1 teaspoon (optional, but brightens the flavor).
- Almonds or walnuts: 1/4 cup chopped (optional for crunch).
- Butter or coconut oil: For greasing the baking dish.
Instructions
- Preheat and prep: Heat the oven to 350°F (175°C). Grease an 8×8-inch or 9×9-inch baking dish.
- Blend the base: In a blender, add cottage cheese, Greek yogurt, eggs, oats, maple syrup or honey, vanilla, cinnamon, baking powder, salt, and lemon zest (if using). Blend until mostly smooth, similar to how we use blended cottage cheese in many of our high-protein recipes.A few oat bits are okay.
- Fold in blueberries: Pour the batter into a bowl and gently fold in 1 cup of blueberries. Reserve 1/2 cup for the top.
- Assemble: Pour the batter into the baking dish. Scatter the remaining blueberries and nuts (if using) over the top.
- Bake: Bake for 35–45 minutes, until the center is set and the top is lightly golden.A toothpick should come out with a few moist crumbs but not wet batter.
- Rest and slice: Let it cool for 10–15 minutes. It will firm up as it rests. Slice into 6–9 pieces, depending on your preferred portion size.
- Serve: Enjoy warm as-is, or top with a spoonful of Greek yogurt, a drizzle of maple syrup, or a sprinkle of lemon zest.
Storage Instructions
- Refrigerator: Store slices in an airtight container for up to 4 days.
- Freezer: Wrap individual pieces and freeze for up to 2 months.Thaw overnight in the fridge.
- Reheating: Microwave for 30–60 seconds per slice, or warm in a 300°F (150°C) oven for 10 minutes.For another freezer-friendly breakfast, check out our Crispy High-Protein Cottage Cheese Waffles.
Benefits of This Recipe
- High in protein: Cottage cheese, eggs, and Greek yogurt combine to deliver 20g+ protein per serving (depending on portion size and brands used).
- Satiating: The mix of protein, fiber from oats, and natural fruit sugars keeps you full longer.
- No refined flour required: Rolled oats provide structure and a wholesome texture.
- Lower sugar option: You control the sweetness. It’s naturally sweetened with maple or honey.
- Versatile for dietary needs: Easy to make gluten-free. Works with low-fat dairy if desired.
Common Mistakes to Avoid
- Skipping the blend: Blending the base gives you that creamy, cheesecake-like texture.Stirring by hand won’t break down the oats or cottage cheese curds as well.
- Overbaking: If it’s baked too long, it turns dry. Pull it when the center is just set. Residual heat finishes the job.
- Adding too many berries: It’s tempting, but overloading can make the bake watery.Stick to about 1 1/2 cups.
- Not greasing the pan: This is a creamy batter; it sticks. A light coat of butter or oil helps slices release cleanly.
- Using quick oats or steel-cut oats: Rolled oats work best. Quick oats can get mushy; steel-cut won’t soften properly.
Recipe Variations
- Lemon Blueberry: Add 2 teaspoons lemon zest and 1 tablespoon lemon juice to the batter.Top with a light drizzle of lemon glaze after baking if you want a dessert vibe.
- Chocolate Chip Blueberry: Fold in 1/4 cup mini dark chocolate chips for a treat that still packs protein.
- Crumble Topping: Mix 2 tablespoons oats, 1 tablespoon almond flour, 1 tablespoon coconut sugar, and 1 tablespoon softened butter. Sprinkle over the batter before baking.
- Gluten-Free: Use certified gluten-free rolled oats. Everything else is naturally gluten-free.
- Lower Sugar: Reduce maple to 1–2 tablespoons and add a few drops of vanilla or monk fruit sweetener to taste.
- Dairy Tweaks: Use low-fat cottage cheese and yogurt for fewer calories, or full-fat for richer texture and flavor.
- Berry Swap: Try raspberries, chopped strawberries, or a mixed berry blend.Frozen fruit works—just don’t thaw first.
- Spice It Up: Add 1/4 teaspoon nutmeg or cardamom for a cozy twist.
FAQ
Can I make this without a blender?
Yes. Use an immersion blender, or whisk well and use quick-blending cottage cheese (whipped) with finely ground oat flour. The texture will be slightly less smooth but still delicious.
Do I have to use Greek yogurt?
Greek yogurt gives creaminess and extra protein.
If you don’t have it, use regular plain yogurt and reduce by a couple tablespoons to keep the batter from getting too thin.
Will frozen blueberries bleed into the batter?
A little, yes, but it won’t affect flavor. If you want to minimize streaking, toss frozen berries with a teaspoon of oat flour before folding in.
How do I know it’s done?
The center should be set with a slight jiggle, and a toothpick inserted in the middle should come out mostly clean. The top will be lightly golden around the edges.
What’s the protein per serving?
It varies by brand and portion size, but a 1/6th slice typically lands above 20 grams of protein when using standard cottage cheese and Greek yogurt.
Can I bake this in a muffin tin?
Absolutely.
Grease or line a muffin tin and bake at 350°F (175°C) for 18–22 minutes. Great for portable meal prep.
Is this sweet enough for kids?
Most kids enjoy it, especially with a little maple syrup drizzle on top. You can bump the sweetener by a tablespoon if needed.
Can I make it the night before?
Yes.
Bake, cool, and refrigerate. Reheat individual slices in the morning. The texture holds up well.
Final Thoughts
This blueberry cottage cheese breakfast bake is one of those “set it and forget it” breakfasts that make busy mornings easier.
It’s nourishing, comforting, and satisfying without a long ingredient list or complicated steps. Keep it classic with blueberries and cinnamon, or make it your own with citrus, chocolate, or a crunchy topping. Either way, you’ll get a warm slice of protein-packed goodness that tastes like a treat and fuels your day.
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