Description
A warm, custardy breakfast bake studded with juicy blueberries, powered by cottage cheese and oats for a protein-rich start to your day.
Ingredients
- 1 cup cottage cheese (full-fat or low-fat)
- 1 cup blueberries (fresh or frozen)
- 2 cups rolled oats (old-fashioned)
- 1/4 cup honey or maple syrup
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish.
- In a large bowl, whisk together the cottage cheese, honey or maple syrup, eggs, and vanilla until well combined.
- Stir in the rolled oats, baking powder, salt, and cinnamon (if using). Mix until evenly moistened. Let the mixture sit for 5–10 minutes.
- Gently fold in the blueberries so they remain intact.
- Pour the batter into the prepared baking dish and smooth the top.
- Bake for 25–30 minutes, or until the top is set and lightly golden.
- Allow to cool slightly before slicing into squares. Serve warm.
Notes
For vegan adaptation, replace eggs with flax or chia ‘eggs’ and use dairy-free cottage cheese or plant yogurt.