Preheat and prep the pan. Heat your oven to 350°F (175°C). Lightly grease an 8x8-inch baking dish with cooking spray or butter.

Blend the wet ingredients. In a blender, combine 1 cup cottage cheese, 2 large eggs, 1 cup milk, 1/3–1/2 cup maple syrup (to taste), and 2 teaspoons vanilla. Blend until smooth. This keeps the texture creamy without cottage cheese curds.

Mix the dry ingredients. In a large bowl, stir together 2 cups rolled oats, 1 1/2 teaspoons baking powder, 1–2 teaspoons cinnamon, and 1/4 teaspoon salt. If using chia or flax, add 1–2 tablespoons now.

Combine wet and dry. Pour the blended mixture over the oats. Stir until everything is evenly coated. Fold in 1–1 1/2 cups of add-ins like berries, nuts, or chocolate chips if you want.

Rest briefly. Let the mixture sit for 5 minutes so the oats hydrate. This helps with a custardy, sliceable texture.

Bake. Transfer to the prepared dish and smooth the top. Bake for 30–38 minutes, until the center is set and the edges are lightly golden. A toothpick should come out mostly clean.

Cool and slice. Let it cool for at least 10–15 minutes before slicing. It firms up as it cools, making clean squares.

Serve. Enjoy warm with a spoon of Greek yogurt, a drizzle of nut butter, or fresh fruit. For extra sweetness, add a little maple syrup on top.