Blueberry Cottage Cheese Breakfast Bake
A delightful breakfast dish combining the creaminess of cottage cheese with fresh blueberries, perfect for busy mornings and brunch gatherings.
Ingredients
Main Ingredients
- 12.7 oz cottage cheese (low-fat)
- 2.6 oz quick oats
- 4 large eggs
- 2–4 tablespoons honey or maple syrup to taste
- 1 teaspoon vanilla extract
- 1 pieces lemon (zest of 1 lemon, finely grated)
- 1 oz almond flour
- 1 oz protein powder (vanilla or unflavored)
- 1 teaspoon baking powder
- 1 pinch salt
- 8.5 oz fresh blueberries or mixed berries
- 2–3 tablespoons slivered almonds
For Serving
- Greek yogurt for serving
- Maple syrup or honey for serving
Instructions
Preparation
- Preheat your oven to 350°F (175°C) for conventional or 320°F (160°C) for fan-forced. Line an 8×8-inch baking dish with parchment paper.
- In a large bowl, blend together the cottage cheese, eggs, oats, maple syrup, and vanilla until the mixture is mostly smooth.
- Add the almond flour, protein powder, lemon zest, baking powder, and salt. Whisk until everything is smooth and fully combined.
- Pour the batter into the prepared baking dish and spread it evenly.
- Sprinkle the blueberries over the top, followed by the slivered almonds.
Baking
- Bake for 35–40 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the bake to cool for at least 15 minutes before slicing. It will firm up as it cools.
Serving
- Serve with Greek yogurt and a drizzle of maple syrup, if desired.
Notes
For extra flavor, add spices like cinnamon or nutmeg to the batter. Consider mixing in chia seeds for added nutrition. You can also substitute the blueberry topping with other fruits such as raspberries or strawberries.