Description
This Cottage Cheese Blueberry Bake is a high-protein breakfast that tastes like a wholesome dessert. It blends creamy cottage cheese with hearty rolled oats and bursts of fresh fruit for a satisfying start to the day. With a golden, almond-crusted top and a soft, oatmeal-like center, it is perfect for meal prep or a cozy weekend brunch.
Ingredients
For the breakfast bake
- 2 cups (450g) full-fat cottage cheese
- 2 large eggs
- 2 tablespoons melted coconut oil
- 1 tablespoon maple syrup
- 2 teaspoons vanilla bean paste or extract
- 1 1/2 cups (150g) rolled oats
- 4 tablespoons Sukrin Gold sweetener or Demerara sugar
- 1 teaspoon baking powder
- 4 tablespoons milk (any kind, use as needed)
To top
- 1 cup (150g) blueberries, halved if large
- 2 tablespoons flaked almonds or mixed seeds
- 1 tablespoon sugar or sweetener, for sprinkling
Instructions
Blend Wet Ingredients
Place the cottage cheese, eggs, melted coconut oil, maple syrup, and vanilla bean paste (or extract) in a blender or food processor. Blend until the mixture is completely smooth. (Note: Blending removes the curds for a cake-like texture, though you can skip this if you prefer a rougher texture).
Mix Dry Ingredients
In a mixing bowl, combine the rolled oats, sweetener (or sugar), and baking powder. Stir to combine.
Combine
Pour the blended cottage cheese mixture into the bowl with the oats and stir well. Add the milk gradually, using just enough to loosen the batter so that it is spreadable but not runny. The texture should resemble oatmeal.
Assemble
Preheat your oven to 350°F (180°C). Line a quarter sheet baking pan with parchment paper and mist with cooking spray. Pour the batter into the pan and spread it out evenly to the edges.
Add Toppings
Scatter the fresh blueberries over the batter. Sprinkle with the flaked almonds (or seeds) and the additional tablespoon of sugar or sweetener.
Bake
Bake for approximately 40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out mostly clean with just a few crumbs attached.
Cool and Serve
Allow the bake to cool significantly before slicing. It firms up as it cools, making it easier to cut into bars. Serve plain or with a drizzle of honey or maple syrup.
Notes
Cooling is Key: Do not skip the cooling step. Like most oat-based bakes, the texture transitions from soft to set as it cools. If you slice it piping hot, it may crumble.
Sheet Pan Size: This recipe is designed for a quarter sheet pan. If you use a larger pan, the bake will be very thin and will cook faster; a smaller dish will result in a thicker bake that requires more oven time.
Storage: This is ideal for meal prep. Slice the cooled bake into bars and store them in an airtight container in the fridge for up to 4 days. They make excellent grab-and-go breakfasts.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Bar
- Calories: 305
- Sugar: 15g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 70mg
Keywords: cottage cheese bake, high protein breakfast, baked oats recipe, blueberry cottage cheese, healthy meal prep breakfast, gluten free breakfast bake, oatmeal bars