Blueberry Cottage Cheese Breakfast Bake

Cottage cheese is having its 15 minutes of fame again, the popularity ebbs and flows. I love making my Cottage Cheese bread recipe and this got me thinking, what else can I make? I am not hugely fond of the texture of cottage cheese, but I love blending it to use in baking recipes.

This blueberry cottage cheese breakfast bake is sort of a variation of my baked oats recipe, packed with high-protein cottage cheese, rolled oats and plump blueberries. Tastes sort of like a blueberry muffin but healthier 🙂

Delicious served warm with a drizzle of maple syrup or honey but just as yummy eaten cold as a snack.

Cottage Cheese Breakfast Bake Ingredients

I bake this in a quarter sheet baking pan which makes up to 16 thin squares making it a great meal prep breakfast for the whole family.

• Cottage cheese: I mostly use full-fat cottage cheese when baking, but low fat can also be used.
• Eggs: large eggs are blended with the cheese and help bind our breakfast bake.
• Melted coconut oil or unsalted butter.
• Rolled oats: gluten-free oats give structure to this recipe and add fiber and lots of nutrients. A little baking powder gives lift – check it is GF if that is a concern.
• Demerara sugar or Sukrin gold sweetener plus maple syrup for just the right amount of sweetness.
• Vanilla bean paste or extract for that hint of indulgence.
• Milk: a little milk to loosen up the batter (you can use any type you like).
• Blueberries: fresh blueberries are perfect as they mostly keep their shape without releasing too much moisture while baking. You can also experiment by using raspberries, strawberries or banana slices.
• Sliced almonds or mixed seeds for a bit of texture.

How to Make This Blueberry Cottage Cheese Breakfast Bake

↓ For the full ingredients and detailed method, jump to the recipe card.

1. Place the cottage cheese, eggs, vanilla and maple syrup in a blender or food processor and blend until smooth. If you like you can keep some cottage cheese whole for added texture.

1. Add the rolled oats, sugar and baking powder into a mixing bowl and stir to combine. Pour in the blended cottage cheese mixture and stir to combine, adding enough milk to loosen the batter so that it is spreadable.

1. Line a quarter sheet baking pan and mist with cooking spray or cake release. Add the batter and spread it out to fill the pan. Top with the blueberries and sprinkle with a little additional sugar or sweetener and some sliced almonds.

1. Bake in a 350°F (180°C) preheated oven for approximately 40 minutes, or until golden. A toothpick inserted in the center should come out mostly clean with a few crumbs.

1. Cool down before slicing and serve with a drizzle of honey, agave or maple syrup or simply eat plain.

Recipe Notes

• Storing and freezing: this cottage cheese bake is stays slightly creamy even after baking. It should be stored in an airtight container in a refrigerator for up to three days or frozen, in slices, for up to three months. Thaw overnight in the fridge and reheat in the microwave, oven or air fryer before serving.
• You can use frozen instead of fresh blueberries but they tend to stain the batter a bit of an unsightly color so avoid folding them in.
• If the top is browning too much, cover with a piece of aluminum foil towards the end of baking.

You Will Also Enjoy…

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Sheet Pan Pancakes (Oven Baked Pancakes)

Bread, Muffins, Donuts and Pastries

Cottage Cheese Bread

Slimming

Healthy Baked Oats

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Overnight Oats | Slimming Friendly

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You might also like my Breakfast Baked Egg Boats.