Description
A warm breakfast bake featuring cottage cheese and blueberries, combining the textures of baked oatmeal and cheesecake for a nutritious yet indulgent treat.
Ingredients
- 2 cups low-fat cottage cheese, room temperature
- 2 large eggs
- 1/4 cup honey or maple syrup (adjust to taste)
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup rolled oats (old-fashioned)
- 1/2 cup almond milk (or milk of choice)
- 1 1/2 cups fresh or frozen blueberries
- 1/4 cup chopped nuts — optional (almonds or walnuts recommended)
- 1 tablespoon chia seeds — optional
- Cooking spray or butter for greasing the pan
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×9-inch baking dish with cooking spray or butter.
- In a large bowl, whisk cottage cheese, eggs, honey (or maple), vanilla, cinnamon, and salt until mostly smooth. For a silkier finish, pulse in a blender for 10–15 seconds.
- Stir in the rolled oats and almond milk. Mix until combined and let the batter sit 5 minutes so the oats soften.
- Gently fold in blueberries, chopped nuts (if using), and chia seeds.
- Pour the batter into the prepared baking dish and spread evenly.
- Bake for 40–45 minutes, until golden and a toothpick comes out mostly clean.
- Allow to cool for 5–10 minutes before slicing and serving warm.
Notes
For a smoother texture, blitz cottage cheese briefly in a blender. Use ricotta for a creamier texture. For gluten-free, ensure oats are certified gluten-free.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American