This breakfast bake is all about simple ingredients that work hard for you. It’s creamy, slightly sweet, and packed with protein to keep you full all morning. Think warm blueberries, a hint of vanilla, and a cozy, custard-like texture that feels comforting but light.

It’s easy to prep ahead, great for busy weekdays, and tastes just as good on a lazy weekend.

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What Makes This Special

Overhead shot of the freshly baked High-Protein Blueberry Cottage Cheese Breakfast Bake just out of

This isn’t a sugar bomb or a dry casserole. It’s a balanced bake with a soft, cheesecake-adjacent texture and bursts of juicy blueberries. Cottage cheese and eggs bring serious protein without heaviness, while oats add gentle structure.

You can make it once and enjoy breakfast for days, and it reheats like a dream. It’s also flexible—gluten-free and lower in sugar if you want it to be.

Shopping List

Cottage cheese (2 cups; 2% or full-fat for best texture)
Greek yogurt (1/2 cup; plain)
Eggs (3 large)
Rolled oats (3/4 cup; use certified gluten-free if needed)
Blueberries (1.5–2 cups; fresh or frozen)
Honey or maple syrup (3–4 tablespoons; adjust to taste)
Vanilla extract (1.5 teaspoons)
Lemon zest (from 1 lemon; optional but brightens flavor)
Baking powder (1 teaspoon)
Cinnamon (1/2 teaspoon; optional)
Salt (pinch)
Cooking spray or butter (for greasing the pan)

Instructions

Close-up slice on a small white plate: creamy, cheesecake-adjacent interior with tiny oat flecks, st

Preheat and prep: Heat oven to 350°F (175°C). Grease an 8×8-inch baking dish with cooking spray or a little butter.
Blend the base: In a blender, add cottage cheese, Greek yogurt, eggs, honey or maple, vanilla, lemon zest, cinnamon, baking powder, salt, and rolled oats.
Blend until mostly smooth. A few oat flecks are fine.
Fold in berries: Pour the mixture into a bowl and gently fold in 1.5 cups of blueberries. If using frozen, don’t thaw; toss them with a teaspoon of oat flour or regular flour to reduce bleeding, if you like.
Fill the pan: Transfer to the prepared dish.
Scatter the remaining blueberries on top for a pretty finish.
Bake: Bake for 35–45 minutes, until the center is set and the edges are lightly golden. A toothpick should come out mostly clean with a few moist crumbs.
Rest and slice: Let it cool for 10–15 minutes. It will firm up as it cools.
Slice into squares.
Serve: Enjoy warm or chilled. Top with a spoon of yogurt, a drizzle of honey, or a few extra berries if you want.

Keeping It Fresh

Store leftovers covered in the fridge for up to 4 days. Reheat individual slices in the microwave for 20–30 seconds or enjoy cold.

For longer storage, wrap portions tightly and freeze for up to 2 months. Thaw overnight in the fridge and warm briefly before serving.

Health Benefits

High protein: Cottage cheese, Greek yogurt, and eggs deliver steady energy and support muscle recovery.
Complex carbs and fiber: Rolled oats and blueberries help keep you satisfied and support digestion.
Lower sugar option: You control the sweetness. It’s naturally sweetened and can be reduced without sacrificing flavor.
Micronutrients: Blueberries add antioxidants; dairy adds calcium and B vitamins.

What Not to Do

Don’t overbake. If it gets dry or rubbery, it went too long.
Pull it when the center just sets.
Don’t skip the blend. Blending smooths the cottage cheese and improves texture.
Don’t overload with berries. More than 2 cups can make it soggy.
Don’t use quick-cook oats. Rolled oats provide better texture and structure.
Don’t cut while piping hot. A brief rest helps it set cleanly.

Recipe Variations

Lemon Ricotta Twist: Swap half the cottage cheese for ricotta and add extra lemon zest.
Strawberry or Mixed Berry: Use chopped strawberries or a berry blend; keep the same measurements.
Banana Bread Vibe: Blend in 1 ripe banana and reduce sweetener by 1 tablespoon; add a dash of nutmeg.
Nut Crunch: Sprinkle chopped almonds or pecans on top before baking.
Protein Boost: Add 1 scoop unflavored or vanilla whey. Increase liquid by 2–3 tablespoons if batter seems thick.
Gluten-Free: Use certified gluten-free rolled oats.
Dairy-Free Experiment: Use a thick dairy-free yogurt and a neutral plant protein instead of cottage cheese; texture will be less creamy but still tasty.

FAQ

Can I make this without a blender?

Yes. Use small-curd cottage cheese and whisk vigorously, or use an immersion blender in a bowl.

The texture won’t be quite as smooth, but it still works.

Can I prepare it the night before?

You can blend the batter and refrigerate it overnight. Stir well in the morning, fold in the berries, and bake. Add 3–5 extra minutes if the batter is cold.

Is frozen fruit okay?

Absolutely.

Add frozen berries straight from the freezer. If you’re worried about color bleed, toss them with a teaspoon of oat flour first.

How much protein is in a serving?

Depending on brands and portion size, a square typically has around 14–18 grams of protein. Using full-fat dairy tends to increase satiety.

Can I make it sweeter?

Yes.

Add an extra tablespoon of honey or maple, or serve with a light drizzle after baking. You can also add a few chocolate chips for a treat.

Wrapping Up

This High-Protein Blueberry Cottage Cheese Breakfast Bake is simple, satisfying, and easy to adapt. It’s the kind of recipe you can meal-prep on Sunday and look forward to all week.

Keep it classic with blueberries, or switch it up with your favorite flavors. Either way, you get a warm, nourishing breakfast without the fuss.