Blueberry Cottage Cheese Breakfast Bake Recipe
High-protein blueberry cottage cheese breakfast bake made with oats or a keto almond flour option. Perfect for meal prep and busy mornings.
Equipment
9×9-inch baking dish (or similar volume dish, like an 8×10 or small rectangular casserole)
large mixing bowl
Spoon or spatula (to spread the batter evenly)
Measuring cups and spoons (regular teaspoons will work)
Oven or air fryer (if using air fryer prepare a silicone tray instead of baking dish)
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
Calories: 230kcalCarbohydrates: 30gProtein: 13gFat: 9gCholesterol: 80mgFiber: 5gSugar: 15g
Tried this recipe?Let me know how it was in the comments below.