Description
A warm and comforting breakfast bake combining creamy cottage cheese, eggs, oats, and juicy blueberries.
Ingredients
- 1 cup cottage cheese (whole-milk or low-fat; small curd preferred)
- 2 cups rolled oats (old-fashioned)
- 2 cups blueberries (fresh or frozen)
- 4 large eggs
- 1/2 cup milk or non-dairy milk (almond, oat, or soy)
- 1/4 cup maple syrup or honey (adjust to taste)
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking dish.
- In a large bowl, combine cottage cheese, rolled oats, blueberries, eggs, milk, maple syrup, vanilla extract, baking powder, cinnamon, and a pinch of salt.
- Stir until evenly distributed; some cottage cheese curds will remain visible.
- Pour the mixture into the prepared baking dish, smoothing the top with a spatula.
- Bake for 25–30 minutes until the top is lightly golden and the center is set.
- Remove from the oven and let cool for about 5–10 minutes before slicing or scooping. Serve warm.
Notes
For gluten-free, use certified gluten-free oats. For dairy-free, choose dairy-free cottage cheese or increase eggs to 5 and add non-dairy yogurt.