Blueberry Cottage Cheese Breakfast Bake

This Blueberry Cottage Cheese Breakfast Bake is honestly a game-changer for busy mornings when you need something that actually tastes amazing while packing serious protein. I discovered this recipe during one of those weeks when my teenagers were complaining that “healthy breakfast tastes boring” – and let me tell you, they devoured this without even realizing they were getting 20+ grams of protein per serving.

There’s something magical about the combination of creamy cottage cheese, sweet blueberries, and hearty oats that transforms into this incredible breakfast bake. I remember the first time I made this – my kitchen smelled like a cozy bakery, and my kids actually asked for seconds instead of reaching for sugary cereal. The best part is you can prep it the night before, pop it in the oven while you’re getting ready, and have a nutritious breakfast that keeps everyone satisfied until lunch. This one’s definitely a keeper!

This Blueberry Cottage Cheese Breakfast Bake is honestly a game-changer for busy mornings when you need something that actually tastes amazing while packing serious protein. I discovered this recipe during one of those weeks when my teenagers were complaining that “healthy breakfast tastes boring” – and let me tell you, they devoured this without even realizing they were getting 20+ grams of protein per serving.

There’s something magical about the combination of creamy cottage cheese, sweet blueberries, and hearty oats that transforms into this incredible breakfast bake. I remember the first time I made this – my kitchen smelled like a cozy bakery, and my kids actually asked for seconds instead of reaching for sugary cereal. The best part is you can prep it the night before, pop it in the oven while you’re getting ready, and have a nutritious breakfast that keeps everyone satisfied until lunch.

Ingredients for Blueberry Cottage Cheese Breakfast Bake

I always use full-fat cottage cheese for the creamiest texture, though low-fat works perfectly if you prefer. The key is finding a brand with minimal ingredients – my go-to is Good Culture because it has that smooth consistency that blends beautifully. If you’re looking for more cottage cheese inspiration, try my cottage cheese brownies for a protein-packed dessert!

• 2 cups low-fat cottage cheese (room temperature works best)
• 2 large eggs – I recommend using pasture-raised for richer flavor
• 1/4 cup honey or pure maple syrup (adjust to taste preference)
• 1 teaspoon pure vanilla extract – My preference is Nielsen-Massey for depth
• 1/2 teaspoon ground cinnamon (freshly ground if possible)
• 1/4 teaspoon fine sea salt
• 1/2 cup old-fashioned rolled oats – In my experience, avoid quick oats as they get mushy
• 1/2 cup unsweetened almond milk (or milk of choice)
• 1 1/2 cups fresh or frozen blueberries – I usually keep frozen on hand for convenience
• 1/4 cup chopped almonds or walnuts (optional but adds great crunch)
• 1 tablespoon chia seeds (optional) – Pro tip: these add extra protein and omega-3s. For more chia seed recipes, check out my high protein chocolate chia pudding
• Cooking spray or butter for greasing

Step-by-Step Instructions

I recommend letting your cottage cheese come to room temperature for about 30 minutes before mixing – this prevents lumpy texture and creates the smoothest batter.

Step 1: Preheat your oven to 350°F (175°C) and generously grease a 9×9-inch baking dish. I always use a light coating of butter rather than spray for better browning.

Step 2: In a large mixing bowl, whisk together cottage cheese, eggs, honey, vanilla, cinnamon, and salt until completely smooth. Pro tip: Use an immersion blender for 30 seconds if you want an ultra-creamy texture.

Step 3: Stir in the oats and almond milk, mixing until everything is well combined. Let this mixture sit for 5 minutes so the oats can absorb some liquid.

Step 4: Gently fold in blueberries, nuts, and chia seeds, being careful not to burst the berries. Distribute them evenly throughout the mixture for consistent flavor in every bite.

Step 5: Pour into your prepared baking dish and spread evenly. Bake for 40-45 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.

Step 6: Let cool for 5-10 minutes before serving – this allows the bake to set properly and prevents it from falling apart when you cut it.

What to Serve with Blueberry Cottage Cheese Breakfast Bake

This bake pairs beautifully with both sweet and tangy accompaniments that complement its creamy texture and berry flavors.

Greek Yogurt: A dollop of vanilla Greek yogurt adds even more protein while providing a cool contrast to the warm, baked texture. For a similar breakfast option, try my high protein breakfast bowls which also feature Greek yogurt as a protein powerhouse.

Fresh Berry Medley: Mixed strawberries, raspberries, and blackberries create a colorful presentation while boosting antioxidants and adding natural sweetness.

Turkey Sausage Links: For those wanting a savory protein boost, mild turkey sausage balances the sweet flavors perfectly for a complete breakfast. My scrambled eggs with cottage cheese makes another excellent high-protein side dish.

Toasted Nuts: Chopped pecans or sliced almonds provide satisfying crunch and healthy fats that help keep you full longer.

Maple Drizzle: A light drizzle of pure maple syrup enhances the natural sweetness without overwhelming the subtle cottage cheese flavor. If you love blueberry breakfast options, don’t miss my blueberry protein muffins for grab-and-go convenience.

Storage & Serving Tips

Store leftover portions covered in the refrigerator for up to 4 days – I recommend cutting into individual squares for easy grab-and-go breakfasts throughout the week. For more meal prep breakfast inspiration, check out my brown sugar overnight oats which also store beautifully.

For reheating, I prefer using the oven at 300°F for 10-15 minutes to maintain that slightly crispy top, though the microwave works in a pinch for 30-60 seconds per portion.

Pro tip: This bake actually tastes even better the next day as the flavors meld together. You can also freeze individual portions for up to 3 months and reheat directly from frozen. If you’re looking for more cottage cheese breakfast options that store well, try my cottage cheese hot cakes for weekend mornings.

Conclusion

Blueberry Cottage Cheese Breakfast Bake

A high-protein breakfast bake combining creamy cottage cheese, sweet blueberries, and hearty oats for a nutritious and delicious morning meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 9 portions

Course: Breakfast, Brunch

Cuisine: American

Calories: 185

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups low-fat cottage cheese room temperature
• 2 large eggs
• 1/4 cup honey or maple syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup rolled oats
• 1/2 cup almond milk or milk of choice
• 1 1/2 cups fresh or frozen blueberries
• 1/4 cup chopped nuts optional – almonds or walnuts
• 1 tablespoon chia seeds optional
• cooking spray or butter for greasing

Equipment

• 9×9-inch baking dish
• Large mixing bowl
• Whisk

Method

 

1. Preheat your oven to 350°F (175°C) and generously grease a 9×9-inch baking dish with cooking spray or butter.
2. In a large mixing bowl, whisk together cottage cheese, eggs, honey or maple syrup, vanilla extract, cinnamon, and salt until completely smooth.
3. Stir in the oats and almond milk, mixing until everything is well combined. Let mixture sit for 5 minutes.
4. Gently fold in blueberries, chopped nuts (if using), and chia seeds (if using), being careful not to burst the berries. Distribute evenly throughout the mixture.
5. Pour mixture into the prepared baking dish and spread evenly.
6. Bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Let cool for 5-10 minutes before slicing and serving warm.

Notes

Can be made ahead – prepare mixture the night before and refrigerate, then bake in morning. Store covered in refrigerator for up to 4 days. Can substitute other berries for blueberries. For gluten-free version, use certified gluten-free oats.