If you’re looking for a healthy blueberry cottage cheese breakfast bake that feels cozy, filling, and packed with protein, you are going to love this recipe.
This is such a delicious way to start the day — especially on busy mornings when you want something nourishing already prepared.
The best part? This blueberry cottage cheese breakfast bake comes in two simple versions, including a classic oat-based bake made with gluten-free oats and maple syrup or organic coconut sugar.
And for my low-carb friends, don’t worry, I’ve got you too, a keto-friendly version made with almond flour and monk fruit sweetener. If you enjoy low-carb cottage cheese-based breakfasts, then make sure to check these out too 👉 Top Rated Cottage Cheese and Egg Recipes for 2025.
So whether you’re here for wholesome oats or staying low-carb, this recipe is a great way to keep breakfast feeling like home.
Why You’ll Love This Blueberry Cottage Cheese Breakfast Bake
This cottage cheese breakfast bake with blueberries has quickly become one of my family’s favorite meal prep breakfasts because it checks every box:
- High protein and satisfying
- Soft, custard-like texture with a creamy bite inside
- Crispy, slightly caramelized top on the outside
- Bursting with juicy blueberries full of antioxidants and vitamin C
- Made with simple pantry staples
- Perfect for busy weekday mornings
It’s basically a cross between a blueberry cheesecake and baked oatmeal casserole — but with the added boost of creamy cottage cheese for extra protein and calcium.
And after you try this blueberry cottage cheese breakfast bake, why not give my cottage cheese pancakes a try, made with just 3 main ingredients.
Healthy Blueberry Cottage Cheese Breakfast Bake (High Protein With Oats + Keto Option)
This healthy blueberry cottage cheese breakfast bake is a cozy, high-protein breakfast made with oats, juicy blueberries, and creamy cottage cheese. It includes an easy keto version too, using almond flour and monk fruit.
Blueberry Cottage Cheese Breakfast Bake Recipe
Equipment
Ingredients
Ingredients (Oat Version)
- 1 cup full-fat cottage cheese
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 cup rolled oats or quick oats
- ¼ cup natural maple syrup or coconut sugar for a deeper flavor
- 1 cup blueberries fresh or frozen + thawed for convenience
- ¼ cup slivered almonds or chopped almonds optional, for extra protein and healthy fats
- 1/4 cup chia seeds optional, very healthy
For the Caramelized Topping on Oat Version (optional)
- 2 tablespoons of coconut sugar or raw sugar sprinkle lightly before baking
Keto Version (Almond Flour + Monk Fruit Option)
- To make this a low-carb blueberry cottage cheese breakfast bake:
- Swap 1 cup oats → 1 cup almond flour or almond meal
- Swap maple syrup → 2 tablespoons of monk fruit sweetener pure monk fruit sweetener is very concentrated so you need less
- Keto topping: sprinkle a little extra monk fruit sweetener instead of sugar
- Everything else stays the same including the blueberries, chia and almonds.
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×9-inch baking dish or line it with parchment paper.
- Set 2 tablespoons of sugar or monk fruit sweetener aside for topping the bake.
- Add the cottage cheese, eggs, chia seeds (if using), vanilla extract, cinnamon, and maple syrup (or monk fruit for the keto version) to a blender or food processor. Blend for about 20–30 seconds until smooth and creamy.
- Pour the blended mixture into a mixing bowl. Stir in the oats (or almond flour for the keto version) until fully combined.
- Gently fold in the blueberries. Fresh blueberries work beautifully, but frozen blueberries are fine too — just thaw and drain them first to avoid excess liquid in the bake.
- Pour the batter into your prepared baking dish and spread it evenly with a spatula.
- Sprinkle the top lightly with coconut sugar or raw sugar to create a caramelized crust while baking. For the keto version, sprinkle a touch of monk fruit sweetener instead.
- Then sprinkle some slivered almonds on top for extra crunch.
- Bake for 35–40 minutes, or until the top is golden brown and the center feels set.
- Let the bake cool for at least 10 minutes before slicing. It firms up as it sits and slices much more cleanly.
- Serve warm, with a dollop of Greek yogurt.
- Check out some of my other delicious cottage cheese breakfast recipes below, including the low-carb options. 😋
Notes
Oat Version (Maple + Coconut Sugar Topping + Chia)
Per serving (1/6 slice):- Calories: ~230
- Protein: ~13g
- Carbs: ~30g
- Fat: ~9g
- Fiber: ~5g
- Sugar: ~15g
- Cholesterol: ~80mg
Keto Version (Almond Flour + Monk Fruit + Chia)
Per serving (1/6 slice):- Calories: ~250
- Protein: ~16g
- Carbs: ~9g
- Fat: ~19g
- Fiber: ~5g
- Sugar: ~3g
- Cholesterol: ~80mg
Nutrition
Note: Adding chia seeds boosts fiber in both versions, but the keto almond flour bake ends up slightly higher in fiber and healthy fats, while staying much lower in sugar.
And in case you didn’t know I have more Keto Cottage Cheese Recipes you can try. Some are with almond flour also, and some without, savory and sweet dishes. Yes, you can do a lot with cottage cheese.
Meal Prep + Storage Tips
This is one of my favorite meal prep cottage cheese recipes because it stores beautifully.
To Store
Let the blueberry cottage cheese breakfast bake cool completely, then slice into individual portions, and store the leftovers in an airtight container in the fridge for up to 5 days.
To Reheat
- Microwave for 30-40 seconds
- Or warm in the air fryer for a slightly crisp top
It’s a great grab-and-go breakfast for busy mornings.
Serving Ideas
This blueberry cottage cheese breakfast bake is delicious as-is, or topped with a dollop of creamy Greek yogurt and more fresh berries, or a drizzle of maple syrup.
FAQs About Blueberry Cottage Cheese Breakfast Bake
Can I use frozen blueberries?
Yes, you can use frozen blueberries, but make sure to thaw them out first and drain the liquid to avoid too much moisture in the bake.
Do I have to blend the cottage cheese?
Blending creates the smoothest creamy texture, but you can leave it chunky if you enjoy the texture of cottage cheese.
Can I make this gluten-free?
Yes — just use certified gluten-free oats or swap oats for almond flour.
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