Blueberry Cottage Cheese Breakfast Bake
A nutritious and filling breakfast bake featuring the creamy goodness of cottage cheese and sweet blueberries, perfect for busy mornings.
Ingredients
Main Ingredients
- 2 cups cottage cheese Use high-quality for best texture.
- 1 cup rolled oats Can substitute with quinoa for a twist.
- 2 cups fresh blueberries Frozen can be used, do not thaw beforehand.
- 1/2 cup unsweetened almond milk Any milk of choice can be used.
- 1/4 cup maple syrup Can use honey as a substitute.
- 2 large eggs For binding the bake.
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder For rising.
- 1/2 teaspoon cinnamon For added flavor.
- 1 pinch salt Enhances the flavors.
- 1/4 cup chopped nuts Optional: walnuts, almonds, or pecans.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease an 8-inch baking dish.
- In a mixing bowl, combine the cottage cheese, rolled oats, almond milk, maple syrup, eggs, vanilla extract, baking powder, cinnamon, and salt. Mix well until all ingredients are fully incorporated.
- Gently fold in the blueberries, being careful not to break them.
- Pour the mixture into the prepared baking dish.
- If using, sprinkle the chopped nuts evenly over the top.
Baking
- Bake for 35-40 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Once done, remove from the oven and let it cool for a few minutes before slicing and serving.
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Notes
For serving, drizzle additional maple syrup on top or add a dollop of Greek yogurt. This dish can be served warm or chilled. Store leftovers in an airtight container in the refrigerator for up to five days, or freeze for up to three months.