Baked Blueberry Cottage Cheese Breakfast Bowl

A creamy, protein-rich breakfast that combines cottage cheese, juicy blueberries, oats, and a touch of cinnamon. It bakes into a soft, cheesecake-like breakfast bowl with golden edges.

Ingredients — 1 serving

• 1 cup (225 g) cottage cheese, preferably low-fat or full-fat
• 1 large egg
• ½ cup (50 g) rolled oats
• ½ cup (75 g) fresh or frozen blueberries
• 1–2 tbsp honey or maple syrup, to taste
• ½ tsp vanilla extract
• ½ tsp ground cinnamon
• ¼ tsp baking powder
• Pinch of salt
• 1 tbsp Greek yogurt, optional, for extra creaminess

Optional Toppings

• 2 tbsp Greek yogurt
• ¼ cup fresh blueberries
• 1 tsp honey or maple syrup
• 1 tbsp chopped almonds or walnuts
• 1 tsp chia seeds or ground flaxseed
• A light dusting of cinnamon

Instructions

1. Preheat the oven:
   Preheat your oven to 375°F (190°C). Lightly grease a small oven-safe baking dish or ramekin.
2. Blend the base:
   Add cottage cheese, egg, oats, honey or maple syrup, vanilla, cinnamon, baking powder, salt, and Greek yogurt if using to a blender. Blend until mostly smooth and creamy.
3. Add blueberries:
   Gently fold about ⅓ cup of the blueberries into the mixture. Keep the remaining blueberries for the top.
4. Fill the dish:
   Pour the mixture into the prepared baking dish. Scatter the remaining blueberries over the surface.
5. Bake:
   Bake for approximately 25–32 minutes, until the center is set and the edges are lightly golden.
6. Cool slightly:
   Let it rest for 5–10 minutes. The center will firm up as it cools.
7. Serve:
   Top with Greek yogurt, fresh blueberries, a small drizzle of honey, or your favorite seeds/nuts.

Texture Tip

For a smooth cheesecake-like texture, blend the cottage cheese very well. For a more traditional oatmeal texture, blend only the cottage cheese and egg, then stir in the oats afterward.

Nut Information

The basic recipe contains no tree nuts or peanuts.

Optional nuts:

• Almonds
• Walnuts

If using nuts, add about 1 tablespoon chopped nuts as a topping.

For a completely nut-free version, simply omit the nuts and use seeds such as chia, pumpkin, or sunflower seeds if desired.

Allergy note: Cottage cheese, Greek yogurt, and eggs are dairy/egg ingredients but are not nuts. If preparing for someone with allergies, check packaged ingredients for possible cross-contact.

Approximate Nutrition — Without Optional Toppings

Depending on the cottage cheese and sweetener used:

• Calories: ~450–500 kcal
• Protein: ~35–40 g
• Carbohydrates: ~45–50 g
• Fat: ~12–16 g
• Fiber: ~5–7 g
• Sugar: ~15–20 g

Using fat-free cottage cheese and a low/no-calorie sweetener can reduce the calories and fat substantially.

Common Questions & Answers

Q: Can I use frozen blueberries?
Yes. You can add them directly from frozen; baking may take a few extra minutes.

Q: Can I make this without oats?
Yes. For a lower-carb version, replace the oats with about 2 tbsp almond flour or 1 tbsp chia seeds. Almond flour is not suitable for a nut-free version.

Q: Can I use blended cottage cheese?
Absolutely. Blending gives the bowl a smoother, more cheesecake-like consistency.

Q: Can I prepare it the night before?
Yes. Bake it, cool completely, cover, and refrigerate. It keeps well for about 3 days.

Q: Can I eat it cold?
Yes. It tastes delicious chilled and has a firmer cheesecake-like texture.

Q: Can I make it without honey or maple syrup?
Yes. Use your preferred sweetener or leave it unsweetened if you prefer the natural sweetness of the blueberries.

Q: Can I increase the protein?
Yes. Add 2–3 tbsp Greek yogurt or a small amount of your preferred protein powder. If using protein powder, you may need a splash of milk to keep the mixture creamy.

Q: Is this good for meal prep?
Yes. Prepare several individual portions, refrigerate them, and reheat gently or enjoy them cold.

Q: How do I know when it is done?
The edges should look set and lightly golden, while the center should have only a slight jiggle. It will continue firming as it cools.