Description
A warm, custardy breakfast bake packed with blueberries, cottage cheese, and oats — nourishing, high-protein, and perfect for meal prep.
Ingredients
Scale
Dry Ingredients:
- 2 cups rolled oats
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 teaspoon baking powder
Wet Ingredients:
- 2 large eggs
- 1 1/2 cups cottage cheese
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened applesauce
- 1/2 cup milk (dairy or unsweetened almond)
- Optional: zest of 1 lemon
Mix-ins & Topping:
- 1 1/2 cups blueberries (fresh or frozen)
- 1 tablespoon melted butter or coconut oil
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×9-inch baking dish.
- In a large bowl, mix oats, cinnamon, salt, and baking powder.
- In a medium bowl, whisk eggs, cottage cheese, maple syrup, vanilla, applesauce, milk, and optional lemon zest until smooth.
- Pour wet ingredients into dry and stir to combine.
- Gently fold in blueberries. If using frozen, toss with 1 tsp flour first.
- Pour mixture into baking dish. Drizzle melted butter or oil over the top.
- Bake for 35–40 minutes until set and golden. Toothpick should come out with moist crumbs.
- Cool 10–15 minutes before serving. Enjoy warm or chilled.
Notes
- Use rolled oats, not quick or steel-cut.
- For dairy-free, use plant-based cottage cheese and milk.
- Make egg-free with flax eggs.
- Adjust sweetness with mashed banana or more maple syrup.
- Freezes well in slices up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 185 kcal
- Sugar: 7 g
- Sodium: 230mg
- Fat: 7g
- Saturated Fat: 2.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0 g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 10 g
- Cholesterol: 55mg