Baked Blueberry Cottage Cheese Breakfast Bowls
A high-protein, lightly sweet breakfast that tastes like a cross between cheesecake and baked oatmeal.
Ingredients (Serves 4)
1½ cups cottage cheese
2 eggs
½ cup rolled oats
2 tbsp maple syrup or honey
1 tsp vanilla extract
½ tsp cinnamon
1 tbsp cornstarch or protein powder (optional, for firmer texture)
1 cup fresh or frozen blueberries
Pinch of salt
Optional Toppings
Greek yogurt
Extra blueberries
Chopped almonds or walnuts
Drizzle of honey
Lemon zest
Instructions
Preheat oven to 375°F (190°C).
Lightly grease 4 small ramekins or one medium baking dish.
In a blender or bowl, combine:
cottage cheese
eggs
oats
maple syrup
vanilla
cinnamon
salt
Blend or whisk until mostly smooth.
Fold in most of the blueberries, saving a few for the top.
Divide mixture into ramekins and sprinkle remaining berries on top.
Bake for 25–30 minutes until set and lightly golden around the edges.
Let cool 5 minutes before serving.
Tips
For extra protein, mix in 1 scoop vanilla protein powder.
Frozen blueberries work great — no need to thaw.
Want cheesecake vibes? Add a little lemon zest.
These keep well in the fridge for 3 days and reheat nicely.
Serving Ideas
With peanut butter for a bigger breakfast
Chilled like cheesecake
Warm with coffee or tea
Topped with granola for crunch
