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Blueberry cottage cheese brakfast bake with oats

Blueberry Cottage Cheese Breakfast Bake (High Protein + 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.
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Prep Time 15 minutes
Cook Time 22 minutes
Course Breakfast, Dessert
Cuisine American
Servings 6 servings
Calories 290 kcal

Equipment

Blender or food processesor
9x9 inch baking dish or rectangular dish that fits similar volume
large mixing bowl
Spatula
Measuring cups + spoons
Oven

Ingredients
  

Main Oat Version

  • 2 cups full-fat cottage cheese lightly drained
  • 3 large eggs
  • ½ cup plain Greek yogurt
  • ½ cup coconut sugar OR maple syrup
  • 2 teaspoons of pure vanilla extract
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1½ cups rolled oats or quick oats
  • 1 cup fresh blueberries or frozen, thawed and drained
  • ¼ cup sliced or chopped almonds plus extra for topping
  • 3 tablespoons melted butter optional but recommended

Optional:

  • 2 tablespoons chia seeds
  • Save a small handful of blueberries for topping

Keto Almond Flour Variation (Sugar-Free)

  • 1½ cups almond flour instead of oats
  • ½ cup powdered allulose OR monk fruit sweetener instead of coconut sugar
  • Light sprinkle of monk fruit sweetener or allulose instead of sugar
  • everything else remains the same.

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 eggs and sweetener to a blender and blend until becomes as fluffy and foamy as possible. Around 60 seconds.
  • Add the cottage cheese, yogurt, chia seeds (if using), baking soda, 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 allulose to create a caramelized crust while baking.
  • Then sprinkle some slivered almonds on top for extra crunch.
  • Bake for 22 minutes, or until the top is golden brown and the center feels set. You can poke with a skewer to see if it comes out clean; if it does, it's done.
  • 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: ~290
  • Protein: ~16g
  • Carbs: ~34g
  • Fat: ~11g
  • Fiber: ~7g
  • Sugar: ~18g
  • Cholesterol: ~95mg

Keto Version (Almond Flour + Monk Fruit + Chia)

Per serving (1/6 slice):
  • Calories: ~305
  • Protein: ~19g
  • Carbs: ~5g
  • Fat: ~23g
  • Fiber: ~4g
  • Sugar: ~3g
  • Cholesterol: ~80mg

Nutrition

Calories: 290kcalCarbohydrates: 34gProtein: 16gFat: 11gCholesterol: 95mgFiber: 7gSugar: 18g
Keyword baked oats, blueberry cottage cheese breakfast bake, healthy breakfast casserole, high protein breakfast bake
Tried this recipe?Let me know how it was in the comments below.