Name: Blueberry Cottage Cheese Breakfast Bake (High-Protein, Soft & Naturally Sweet)
Ingredients: 2 cups (16 oz / 450g) full-fat cottage cheese; 4 large eggs; ½ cup old-fashioned rolled oats; ¼ cup pure maple syrup or honey (or sugar-free syrup for lower sugar); 1 tsp vanilla extract; 1 tsp lemon zest (optional, brightens flavor); ½ tsp ground cinnamon; Pinch of salt; 1½ cups fresh or frozen blueberries (if frozen, do not thaw); Optional: ¼ cup chopped walnuts or sliced almonds for topping

Ingredients

Scale

2 cups (16 oz / 450g) full-fat cottage cheese
4 large eggs
½ cup old-fashioned rolled oats
¼ cup pure maple syrup or honey (or sugar-free syrup for lower sugar)
1 tsp vanilla extract
1 tsp lemon zest (optional, brightens flavor)
½ tsp ground cinnamon
Pinch of salt
1½ cups fresh or frozen blueberries (if frozen, do not thaw)
Optional: ¼ cup chopped walnuts or sliced almonds for topping

Instructions

Prep: Preheat oven to 350°F (175°C). Grease an 8×8″ baking dish or 9″ pie plate.
Blend base: In a blender or food processor, combine cottage cheese, eggs, oats, maple syrup, vanilla, lemon zest, cinnamon, and salt. Blend until smooth and creamy (~1–2 min).
Fold in berries: Gently stir in blueberries by hand (to avoid crushing).
Bake: Pour into prepared dish. Sprinkle with nuts if using. Bake 35–40 minutes, until edges are golden and center is set (a slight jiggle is OK—it firms as it cools).
Cool 10 minutes before serving.

💡 Make ahead: Refrigerate unbaked batter overnight; bake in the morning. Or bake, cool, and store in fridge for up to 4 days.

Serving Suggestions:

Drizzle with extra maple syrup or yogurt
Top with extra fresh berries
Serve warm or cold—great for on-the-go breakfasts!

Prep Time & Nutrition (per serving, serves 6):