Blueberry Cottage Cheese Breakfast Bake (20g+ Protein) - Simple, Cozy, and Satisfying

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Prep Time 10

Cook Time 35

Total Time 45

Servings: 6 servings

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: 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.

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.