Why make this recipe
Blueberry Cottage Cheese Breakfast Bake is a delicious and nutritious way to start your day. It’s packed with protein from the cottage cheese and eggs, while the blueberries add natural sweetness and antioxidants. This bake is easy to prepare ahead of time, making it perfect for busy mornings or a weekend brunch. Plus, you can customize it by adding your favorite nuts or seeds for an extra crunch!
How to make Blueberry Cottage Cheese Breakfast Bake
Ingredients:
- 2 cups low-fat cottage cheese (room temperature)
- 2 large eggs
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup rolled oats
- 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)
- 1 tablespoon chia seeds (optional)
- cooking spray or butter (for greasing)
Directions:
- Preheat your oven to 350°F (175°C) and generously grease a 9×9-inch baking dish with cooking spray or butter.
- In a large mixing bowl, whisk together the cottage cheese, eggs, honey or maple syrup, vanilla extract, cinnamon, and salt until completely smooth.
- Stir in the oats and almond milk, mixing until everything is well combined. Let the mixture sit for 5 minutes.
- Gently fold in the blueberries, chopped nuts (if using), and chia seeds (if using), being careful not to burst the berries. Distribute evenly throughout the mixture.
- Pour the mixture into the prepared baking dish and spread it evenly.
- Bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Let cool for 5-10 minutes before slicing and serving warm.
How to serve Blueberry Cottage Cheese Breakfast Bake
Serve the Blueberry Cottage Cheese Breakfast Bake warm on its own or with a drizzle of additional honey or maple syrup. You can also add a dollop of yogurt or a sprinkle of extra nuts on top for added flavor and texture. It pairs well with a cup of coffee or tea.
How to store Blueberry Cottage Cheese Breakfast Bake
To store leftovers, let the bread cool completely. Then, cover it tightly with plastic wrap or foil and place it in the refrigerator. It will stay fresh for up to 3-4 days. You can also freeze individual portions for a quick breakfast option later on.
Tips to make Blueberry Cottage Cheese Breakfast Bake
- Use room temperature cottage cheese for a smoother batter.
- Feel free to swap in any other berries you like, such as raspberries or strawberries.
- Adjust the sweetness by adding more or less honey or maple syrup according to your taste.
- For added flavor, mix in some lemon zest or a splash of almond extract.
variation
You can customize this recipe by substituting the rolled oats with quinoa or a gluten-free oat mix. You may also add different spices, such as nutmeg or cardamom, to change up the flavor.
FAQs
Can I use frozen blueberries instead of fresh?
Yes, frozen blueberries work great! Just fold them into the batter while they are still frozen to avoid turning the batter purple.
Can I make this bake vegan?
Yes, you can substitute the eggs with flax eggs or a commercial egg replacer and use plant-based milk instead of almond milk.
How do I know when it’s done baking?
The bake is done when the top is golden brown, and a toothpick inserted into the center comes out clean. If it still has batter on it, give it a few more minutes in the oven.
Blueberry Cottage Cheese Breakfast Bake
Ingredients
Method
- Preheat your oven to 350°F (175°C) and generously grease a 9×9-inch baking dish with cooking spray or butter.
- In a large mixing bowl, whisk together the cottage cheese, eggs, honey or maple syrup, vanilla extract, cinnamon, and salt until completely smooth.
- Stir in the oats and almond milk, mixing until everything is well combined. Let the mixture sit for 5 minutes.
- Gently fold in the blueberries, chopped nuts (if using), and chia seeds (if using), being careful not to burst the berries. Distribute evenly throughout the mixture.
- Pour the mixture into the prepared baking dish and spread it evenly.
- Bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Let cool for 5-10 minutes before slicing and serving warm.
