Blueberry Cottage Cheese Breakfast Bake (Print Version)
A warm breakfast casserole with juicy blueberries, creamy cottage cheese, and tender baked oat base. Perfect for meal prep or weekend brunch.
# What You'll Need:
→ Wet Ingredients
01 - 1 cup cottage cheese, full-fat or low-fat
02 - 2 large eggs
03 - 1 cup milk, dairy or unsweetened non-dairy
04 - 1/4 cup maple syrup or honey
05 - 2 teaspoons vanilla extract
06 - 2 tablespoons unsalted butter, melted, plus extra for greasing
→ Dry Ingredients
07 - 2 cups old-fashioned rolled oats, certified gluten-free if needed
08 - 1 teaspoon baking powder
09 - 1/2 teaspoon ground cinnamon
10 - 1/4 teaspoon salt
→ Fruit
11 - 1 1/2 cups fresh or frozen blueberries, do not thaw if frozen
→ Topping
12 - 2 tablespoons sliced almonds or chopped walnuts
13 - 1 tablespoon coarse sugar or brown sugar
# Directions:
01 - Preheat the oven to 350°F. Generously grease a 9x9-inch baking dish with butter.
02 - In a large bowl, whisk together the cottage cheese, eggs, milk, maple syrup or honey, vanilla extract, and melted butter until the mixture is smooth and well incorporated.
03 - In a separate medium bowl, combine the rolled oats, baking powder, cinnamon, and salt. Stir to ensure even distribution of the leavening agent and spices.
04 - Add the dry ingredients to the wet mixture. Stir gently until just combined, being careful not to overmix which can result in a dense texture.
05 - Gently fold in the blueberries using a spatula, taking care to avoid crushing them, especially if using fresh berries.
06 - Pour the batter into the prepared baking dish. Use a spatula to spread the mixture evenly and smooth the top surface.
07 - Sprinkle the almonds or walnuts and coarse or brown sugar evenly over the top of the batter, if using.
08 - Bake for 35 to 40 minutes, or until the center is set and the top is golden brown. A toothpick inserted into the center should come out clean.
09 - Allow the bake to cool for 10 minutes before slicing into squares. Serve warm or at room temperature.
# Expert Tips:
01 -
- The texture lands somewhere between a baked oatmeal and a custardy cake which feels special without being fussy
- You can assemble it the night before and just slide it into the oven when you wake up
02 -
- Letting it cool for 10 minutes after baking is not optional it needs this time to set properly or it will be too loose to slice cleanly
- The center might still look slightly jiggly when you take it out but it will continue to firm up as it cools
03 -
- Grease your baking dish generously including all the corners or you will regret the cleanup later
- If using frozen blueberries do not thaw them first or they will bleed too much into the batter