Blueberry Cottage Cheese Breakfast Bake

ByDeShawn Ellis
Jump to Recipe·Print Recipe
SPREAD LOVE

Why Make This Recipe

Blueberry Cottage Cheese Breakfast Bake is a delicious and nutritious way to start your day. It combines creamy cottage cheese, fresh blueberries, and wholesome oats to create a filling breakfast that is both satisfying and easy to prepare. This dish is perfect for busy mornings, as you can make it ahead of time and heat it up when you’re ready to eat. Plus, it’s a great way to add protein and fiber to your breakfast!

How to Make Blueberry Cottage Cheese Breakfast Bake

Ingredients:

  • 2 cups cottage cheese
  • 1 cup fresh blueberries
  • 3 large eggs
  • ½ cup rolled oats
  • ¼ cup honey or maple syrup
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt

Directions:

  1. Preheat the oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish.
  2. In a large bowl, whisk together the cottage cheese, eggs, honey (or maple syrup), and vanilla extract until well combined.
  3. Stir in the rolled oats, ground cinnamon, and salt until evenly mixed.
  4. Gently fold in the fresh blueberries.
  5. Pour the mixture into the prepared baking dish and spread evenly.
  6. Bake for 35 minutes, or until the center is set and the top is lightly golden. Allow to cool slightly before serving.

How to Serve Blueberry Cottage Cheese Breakfast Bake

You can serve Blueberry Cottage Cheese Breakfast Bake warm or at room temperature. It can be sliced into squares and served on a plate. For an extra treat, add a dollop of yogurt or a drizzle of honey on top. This dish goes wonderfully with a cup of coffee or tea, making it a perfect breakfast or brunch option.

How to Store Blueberry Cottage Cheese Breakfast Bake

To store the leftovers, let the bake cool completely, then cover it with plastic wrap or place it in an airtight container. It can be kept in the refrigerator for up to 5 days. If you want to keep it longer, you can freeze individual portions. Just wrap them tightly and store in the freezer for up to 3 months.

Tips to Make Blueberry Cottage Cheese Breakfast Bake

  • Use fresh blueberries for the best flavor, but frozen blueberries work too. Just be sure to thaw and drain them first.
  • For added texture, you can sprinkle some chopped nuts on top before baking.
  • If you like it sweeter, add more honey or maple syrup according to your taste.

Variation

You can customize this recipe by adding different fruits such as strawberries or bananas. You can also use Greek yogurt instead of cottage cheese for a tangier flavor. For a nutty twist, consider adding some chopped walnuts or almonds to the mix.

FAQs

1. Can I use low-fat cottage cheese?
Yes, you can use low-fat cottage cheese if you prefer a lighter option.

2. Is this dish suitable for meal prep?
Absolutely! You can prep it in advance and reheat individual servings throughout the week.

3. Can I substitute rolled oats with another type of grain?
Yes, you can use quick oats or even quinoa as an alternative to rolled oats. Just note that the texture may change slightly.

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Blueberry Cottage Cheese Breakfast Bake

  • Author: admin
  • Total Time: 45 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

A delicious and nutritious breakfast bake made with cottage cheese, fresh blueberries, and hearty oats.

Ingredients

Scale
  • 2 cups cottage cheese
  • 1 cup fresh blueberries
  • 3 large eggs
  • ½ cup rolled oats
  • ¼ cup honey or maple syrup
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt

Instructions

  1. Preheat the oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish.
  2. In a large bowl, whisk together the cottage cheese, eggs, honey (or maple syrup), and vanilla extract until well combined.
  3. Stir in the rolled oats, ground cinnamon, and salt until evenly mixed.
  4. Gently fold in the fresh blueberries.
  5. Pour the mixture into the prepared baking dish and spread evenly.
  6. Bake for 35 minutes, or until the center is set and the top is lightly golden. Allow to cool slightly before serving.

Notes

Serve warm or at room temperature, optionally topped with yogurt or more honey.

  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 220
  • Sugar: 10g
  • Sodium: 250mg
  • Fat: 6g
  • Saturated Fat: 2g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 3g
  • Protein: 11g
  • Cholesterol: 70mg

Keywords: breakfast, cottage cheese, blueberry, healthy, bake

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Hey, I’m DeShawn Ellis—friends call me D. I’m 42 years old, born and raised in Jackson, Mississippi, and now I’m holding it down in Atlanta, Georgia, where I run a soul food kitchen that’s as much about storytelling as it is about the food. Cooking isn’t just what I do it’s who I am. It’s how I honor where I come from, and how I speak love into the world.

My earliest memories are in my grandma’s kitchen barefoot on a step stool, stirring roux while she told me stories about her own mama, who used to cook for church fish fries back in the ’50s. That kitchen was my school. That woman was my first chef. She never measured a thing, but everything came out perfect. She taught me that food could heal, could gather people, could celebrate and comfort at the same time.

I didn’t come up through culinary school I came up through Sunday dinners, community cookouts, and elbow grease. I worked every back-of-house job you can think of, from janitor to pitmaster. Over time, I built my own rhythm in the kitchen deeply rooted in Southern Black tradition but open to everything. My oxtails have a splash of Caribbean heat. My collards might get kissed with smoked paprika and a dash of coconut vinegar. And yeah, I’ll put Cajun spice on anything that holds still long enough.

What drives me most is making food that feels like a hug from home. I want folks to taste a dish and remember their auntie's kitchen, or a summer evening on the porch, or that one bite that made them feel seen. But I also want to evolve because our food, our culture, is not stuck in the past. It’s growing, remixing, finding new voices. I’m proud to be one of them.

I cook for people who love food with a story behind it. You don’t need fancy tools or a French accent to make magic you just need heart, hustle, and a little bit of fire. If you’ve ever cooked with love, failed with style, or fed someone just to see them smile, then we’re already family.

Welcome to my kitchen. Let’s build something beautiful one bite at a time.

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