These Baked Blueberry Cottage Cheese Breakfast Bowls are wholesome, high-protein, and taste like a warm, wholesome dessert. Blending the cottage cheese completely masks its texture, turning it into a light, cake-like consistency.
Prep time: 5 mins | Cook time: 35–40 mins | Serves: 4
Ingredients
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$1\frac{1}{2}$ cups cottage cheese (whole milk or low-fat)
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4 large eggs
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1 cup rolled old-fashioned oats
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1 ripe banana
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$\frac{1}{3}$ cup maple syrup
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1 tsp baking soda
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1 cup fresh blueberries (plus extra for topping)
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Optional: A splash of vanilla extract or a pinch of cinnamon for extra flavor.
Instructions
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Preheat and Prep: Preheat your oven to 350°F (175°C). Lightly coat four individual 2-cup oven-safe bowls (or ramekins) with non-stick cooking spray and place them on a large baking sheet for easy transfer.
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Blend the Base: In a high-powered blender, combine the cottage cheese, eggs, rolled oats, banana, maple syrup, and baking soda. Blend on high for a couple of minutes until completely smooth and lump-free. (If the batter feels too thick, add a tiny splash of milk to loosen it.)
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Pour into Bowls: Divide the blended batter evenly among your four prepared bowls. They will look more than halfway full.
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Add Blueberries: Scatter the blueberries evenly over the top of each bowl. (Tip: If using fresh berries, you can gently press some into the batter or add them around the 15-minute baking mark so they don’t all sink to the bottom.)
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Bake: Bake for 35 to 40 minutes (up to 45 minutes depending on your oven). They are done when the tops are golden brown, puffed up nicely, and firm to the touch.
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Cool and Serve: Remove from the oven and let them rest for at least 10 minutes to set before digging in. Enjoy warm!
