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Blueberry Cottage Cheese Breakfast Bake - A Cozy, Protein-Packed Start

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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 servings

Ingredients
  

  • Cottage cheese (2% or full-fat for best texture)
  • Eggs
  • Rolled oats (old-fashioned)
  • Blueberries (fresh or frozen)
  • Milk (dairy or unsweetened almond/oat milk)
  • Maple syrup or honey
  • Vanilla extract
  • Lemon zest (optional but recommended)
  • Cinnamon and a pinch of salt
  • Baking powder
  • Butter or coconut oil (for the pan)
  • Optional toppings: sliced almonds, chopped walnuts, extra blueberries, yogurt

Instructions
 

  • Preheat and prep: Heat the oven to 350°F (175°C). Lightly grease an 8x8-inch baking dish with butter or coconut oil.
  • Blend or whisk the base: For extra smoothness, blend 1 1/2 cups cottage cheese with 3 eggs, 1/2 cup milk, 1/4 cup maple syrup, 1 teaspoon vanilla, 1 teaspoon lemon zest, 1 teaspoon cinnamon, 1 teaspoon baking powder, and a pinch of salt. No blender? Whisk well; small curds are fine.
  • Add the oats: Stir in 1 cup rolled oats until evenly coated. Let it sit for 3–5 minutes to hydrate slightly.
  • Fold in blueberries: Gently fold in 1 1/2 cups blueberries. If using frozen, add them straight from the freezer and toss lightly to avoid streaking.
  • Assemble: Pour the mixture into the prepared dish. Smooth the top. Sprinkle with a few extra blueberries and, if you like, 2 tablespoons sliced almonds or walnuts for crunch.
  • Bake: Bake for 35–45 minutes, until the center is set and the top is lightly golden. A knife inserted near the center should come out mostly clean.
  • Rest and serve: Let it cool for 10 minutes to set. Serve warm as is, or add a dollop of yogurt, a drizzle of maple syrup, or a dusting of cinnamon.