Blueberry Cottage Cheese Breakfast Bake
, Updated Jul 11, 2025
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Start your day right with this delicious and healthy Blueberry Cottage Cheese Breakfast Bake. Packed with protein, this recipe is a great way to fuel your morning and keep you full until lunchtime.
Cottage cheese is having its 15 minutes of fame again, the popularity ebbs and flows. I love making my Cottage Cheese bread recipe and this got me thinking, what else can I make? I am not hugely fond of the texture of cottage cheese, but I love blending it to use in baking recipes.
This blueberry cottage cheese breakfast bake is sort of a variation of my baked oats recipe, packed with high-protein cottage cheese, rolled oats and plump blueberries. Tastes sort of like a blueberry muffin but healthier 🙂
Delicious served warm with a drizzle of maple syrup or honey but just as yummy eaten cold as a snack.
Cottage Cheese Breakfast Bake Ingredients
I bake this in a quarter sheet baking pan which makes up to 16 thin squares making it a great meal prep breakfast for the whole family.
- Cottage cheese: I mostly use full-fat cottage cheese when baking, but low fat can also be used.
- Eggs: large eggs are blended with the cheese and help bind our breakfast bake.
- Melted coconut oil or unsalted butter.
- Rolled oats: gluten-free oats give structure to this recipe and add fiber and lots of nutrients. A little baking powder gives lift – check it is GF if that is a concern.
- Demerara sugar or Sukrin gold sweetener plus maple syrup for just the right amount of sweetness.
- Vanilla bean paste or extract for that hint of indulgence.
- Milk: a little milk to loosen up the batter (you can use any type you like).
- Blueberries: fresh blueberries are perfect as they mostly keep their shape without releasing too much moisture while baking. You can also experiment by using raspberries, strawberries or banana slices.
- Sliced almonds or mixed seeds for a bit of texture.
How to make this Blueberry Cottage Cheese Breakfast Bake
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
- Place the cottage cheese, eggs, vanilla and maple syrup in a blender or food processor and blend until smooth. If you like you can keep some cottage cheese whole for added texture.
- Add the rolled oats, sugar and baking powder into a mixing bowl and stir to combine. Pour in the blended cottage cheese mixture and stir to combine, adding enough milk to loosen the batter so that it is spreadable.
- Line a quarter sheet baking pan and mist with cooking spray or cake release. Add the batter and spread it out to fill the pan. Top with the blueberries and sprinkle with a little additional sugar or sweetener and some sliced almonds.
- Bake in a 350°F (180°C) preheated oven for approximately 40 minutes, or until golden. A toothpick inserted in the center should come out mostly clean with a few crumbs.
- Cool down before slicing and serve with a drizzle of honey, agave or maple syrup or simply eat plain.
Recipe Notes
- Storing and freezing: this cottage cheese bake is stays slightly creamy even after baking. It should be stored in an airtight container in a refrigerator for up to three days or frozen, in slices, for up to three months. Thaw overnight in the fridge and reheat in the microwave, oven or air fryer before serving.
- You can use frozen instead of fresh blueberries but they tend to stain the batter a bit of an unsightly color so avoid folding them in.
- If the top is browning too much, cover with a piece of aluminum foil towards the end of baking.
You will also enjoy…
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Blueberry Cottage Cheese Breakfast Bake
Video
Ingredients
For the breakfast bake
- 2 cups (450g) cottage cheese, full-fat
- 2 large eggs
- 2 tbsp coconut oil , melted
- 1 tbsp maple syrup
- 2 tsp vanilla bean paste or extract
- 1 ½ cups (150g) rolled oats
- 4 tbsp Sukrin Gold sweetener , or Demerara sugar
- 1 tsp baking powder
- 4 tbsp milk , any kind, use as needed
To top
- 1 cup (150g) blueberries, halved if large
- 2 tbsp flakes almonds or mixed seeds
- 1 tbsp sugar or sweetener , to top
Instructions
- Place the cottage cheese, eggs, coconut oil, maple syrup and vanilla in a blender or food processor and blend until smooth. If you like you can keep some cottage cheese whole for added texture.2 cups (450g) cottage cheese, full-fat, 2 large eggs, 2 tbsp coconut oil, 1 tbsp maple syrup, 2 tsp vanilla bean paste or extract
- Add the rolled oats, sugar and baking powder into a mixing bowl and stir to combine. Pour in the blended cottage cheese mixture and stir to combine, adding enough milk to loosen the batter so that it is spreadable (the texture should be that of oatmeal).1 ½ cups (150g) rolled oats, 4 tbsp Sukrin Gold sweetener, 1 tsp baking powder, 4 tbsp milk
- Line a quarter sheet baking pan and mist with cooking spray or cake release. Add the batter and spread it out to fill the pan. Top with the blueberries and sprinkle with a little additional sugar or sweetener and some sliced almonds.1 cup (150g) blueberries, halved if large, 2 tbsp flakes almonds, 1 tbsp sugar or sweetener
- Bake in a 350°F (180°C) preheated oven for approximately 40 minutes, or until golden. A toothpick inserted in the center should come out mostly clean with a few crumbs.
- Cool down before slicing and serve with a drizzle of honey, agave or maple syrup or simply eat plain.
Notes
- Storing and freezing: this cottage cheese bake is stays slightly creamy even after baking. It should be stored in an airtight container in a refrigerator for up to three days or frozen, in slices, for up to three months. Thaw overnight in the fridge and reheat in the microwave, oven or air fryer before serving.
- You can use frozen instead of fresh blueberries but they tend to stain the batter a bit of an unsightly color so avoid folding them in.
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
Delicious- I may add lemon zest next time
So good! I used almond extract instead of vanilla, and brown sugar instead of the listed sweetener.
Thanks for your comment Melissa, so glad you enjoyed this recipe 🙂
This really is delicious. I didn’t achieve the same golden colour on top and I wish I had remembered to pick up sliced almonds, but I used a chia, flax, hemp seed blend to sprinkle. I just heated up a slice to accompany my coffee. I will be making this again.
So glad you liked it Lauren, the blend for the topping sounds excellent!