Ingredients

• 1½ cups (360g) full-fat cottage cheese
• 2 large eggs
• ¼ cup (20g) rolled oats (or quick oats)
• 1 tbsp maple syrup or honey (optional)
• 1 tsp vanilla extract
• ½ tsp cinnamon
• ¾ cup fresh or frozen blueberries
• Optional toppings: extra blueberries, sliced almonds, chia seeds, or a drizzle of yogurt

Instructions

Preheat oven to 375°F (190°C). Grease two 10–12 oz oven-safe ramekins or small bowls.
In a blender or food processor, combine cottage cheese, eggs, oats, maple syrup (if using), vanilla, and cinnamon. Blend until completely smooth (~1 min).
Stir in half the blueberries by hand (to prevent over-blending and color bleed).
Divide mixture evenly between ramekins. Top with remaining blueberries.
Bake 25–30 minutes until puffed, golden at edges, and center is just set (a slight jiggle is okay—it firms as it cools).
Cool 5 minutes. Serve warm with your favorite toppings.