Blueberry Cottage Cheese Breakfast Bake

4.67 from 3 votes

Blueberry Cottage Cheese Breakfast Bake

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.

Servings: slices

Calories: 153kcal

Author: Lucy Parissi | Supergolden Bakes

Equipment

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.

Video

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