Blueberry Cottage Cheese Breakfast Bake (Print Version)
# Ingredients:
→ Batter
01 -
240 ml cottage cheese (full-fat or low-fat)
02 -
2 large eggs
03 -
60 ml milk (dairy or plant-based alternative)
04 -
60 ml maple syrup or honey
05 -
5 ml vanilla extract
06 -
2.5 ml ground cinnamon
07 -
1.25 ml fine sea salt
08 -
50 g old-fashioned rolled oats
09 -
2.5 ml baking powder
10 -
150 g fresh or frozen blueberries
→ Optional Toppings
11 -
Fresh blueberries, for serving
12 -
Powdered sugar, for dusting
13 -
Maple syrup or honey, for drizzling
# Instructions:
01 -
Preheat oven to 175°C. Lightly grease an approximately 20 cm square or pie baking dish using non-stick spray or softened butter.
02 -
In a large bowl, whisk together cottage cheese, eggs, milk, maple syrup or honey, vanilla extract, ground cinnamon, and salt until homogeneous and smooth.
03 -
Add rolled oats and baking powder to the wet mixture. Stir thoroughly to ensure even distribution.
04 -
Gently fold in blueberries, reserving a small handful for garnish if desired, taking care not to break the fruit.
05 -
Transfer batter to prepared baking dish and spread evenly. Scatter reserved blueberries on top. Bake on the center rack for 30–35 minutes, or until set in the center and lightly golden on top.
06 -
Allow to cool for 5–10 minutes. Slice and serve warm, finished with optional toppings such as additional blueberries, powdered sugar, or a drizzle of maple syrup or honey.
# Notes:
01 -
Raspberries or chopped strawberries may substitute for blueberries. For additional texture, fold in 30 g chopped nuts such as almonds or walnuts. Store leftovers refrigerated for up to three days; reheat individual slices as needed.