Description
Warm and custardy baked blueberry cottage cheese bowls that are protein-rich and travel-friendly, perfect for breakfast or dessert.
Ingredients
- 360 g cottage cheese (about 1½ cups)
- 4 large eggs (room temperature)
- 90 g old fashioned rolled oats (1 cup)
- 1 ripe banana
- 80 ml maple syrup (⅓ cup)
- 1 tsp baking soda
- 150 g fresh blueberries (1 cup)
Instructions
- Preheat oven to 350°F (180°C). Generously spray four 2-cup oven-safe bowls with non-stick cooking spray and arrange them on a large baking sheet.
- Combine cottage cheese, room-temperature eggs, rolled oats, ripe banana, maple syrup, and baking soda in a high-speed blender.
- Blend until completely smooth, about 30–45 seconds. If the batter is very thick, add a splash of milk and pulse until evenly combined.
- Pour batter evenly into the prepared bowls, filling each about two-thirds full.
- Scatter fresh blueberries over the tops, gently pressing a few berries into the batter.
- Bake for 35–40 minutes until golden and firm, checking for doneness starting at 35 minutes.
- Cool the bowls for at least 10 minutes before serving warm or at room temperature.
Notes
For a lower-sugar version: reduce maple syrup to 2–3 tbsp and add a splash of vanilla. To make gluten-free, use certified gluten-free rolled oats.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American