Blueberry Cottage Cheese Breakfast Bake (Printable)

Warm blueberry and cottage cheese breakfast casserole with baked oats, ready in under an hour.

# What You Need:

→ Wet Ingredients

01 - 1 cup cottage cheese, full-fat or low-fat
02 - 2 large eggs
03 - 1 cup milk, dairy or unsweetened non-dairy
04 - 1/4 cup maple syrup or honey
05 - 2 teaspoons vanilla extract
06 - 2 tablespoons unsalted butter, melted, plus extra for greasing

→ Dry Ingredients

07 - 2 cups old-fashioned rolled oats, certified gluten-free if needed
08 - 1 teaspoon baking powder
09 - 1/2 teaspoon cinnamon
10 - 1/4 teaspoon salt

→ Fruit

11 - 1 1/2 cups fresh or frozen blueberries, do not thaw if frozen

→ Optional Topping

12 - 2 tablespoons sliced almonds or chopped walnuts
13 - 1 tablespoon coarse sugar or brown sugar

# How-To:

01 - Preheat oven to 350°F. Generously grease a 9x9-inch baking dish with butter.
02 - In a large bowl, whisk cottage cheese, eggs, milk, maple syrup, vanilla, and melted butter until completely smooth and incorporated.
03 - In a separate bowl, mix rolled oats, baking powder, cinnamon, and salt until evenly distributed.
04 - Pour dry ingredients into wet mixture and stir until just combined, being careful not to overmix.
05 - Gently fold blueberries into the batter, taking care not to crush them.
06 - Pour mixture into prepared baking dish. Smooth the top evenly with a spatula.
07 - Sprinkle almonds or walnuts and coarse or brown sugar evenly over the top, if using.
08 - Bake for 35-40 minutes until center is set and top is golden brown.
09 - Let cool for 10 minutes before slicing. Serve warm or at room temperature.

# Expert Advice:

01 -
  • It comes together in fifteen minutes flat but tastes like something you spent all morning planning
  • The texture lands somewhere between a custard and a cake, which means it feels indulgent while actually being quite wholesome
  • You can slice it cold for breakfast on the go or warm it up when you have time to sit down and breathe
02 -
  • The center may still look slightly jiggly when you remove it from the oven but it will continue to set as it cools
  • Frozen blueberries should go in straight from the freezer, thawing them first makes the entire dish too watery
03 -
  • Let your eggs come to room temperature before mixing, they incorporate into the batter much more evenly
  • If the top is browning too quickly, tent it loosely with foil for the last ten minutes of baking

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