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High-Protein Blueberry Cottage Cheese Breakfast Bake - Easy, Filling, and Delicious

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

Ingredients
  

  • 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
 

  • Preheat and prep: Heat oven to 350°F (175°C). Grease an 8x8-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.