1. Blend the Base
Preheat oven to 350°F (175°C). Grease an 8x8-inch baking dish.
In a blender, combine cottage cheese, eggs, maple syrup, vanilla, cinnamon, and salt. Blend until smooth.
2. Assemble
Stir in oats by hand.
Gently fold in 1 cup blueberries.
Pour into prepared dish and top with remaining ½ cup blueberries.
3. Bake & Enjoy!
Bake for 35-40 mins until center is set and edges are golden.
Cool 10 mins before slicing.
Pro Tips for the Best Bake 💡
🍋 Add lemon zest for a bright twist.
🥥 Dairy-free? Use almond milk ricotta instead of cottage cheese.
🔥 Crispier top? Broil 1-2 mins at the end.
🧊 Using frozen berries? Don’t thaw—prevents sogginess!
Serving Suggestions 🍽️
Warm: With a dollop of Greek yogurt
Cold: Straight from the fridge for meal prep
Kid-friendly: Serve with a drizzle of extra honey
Nutrition Per Serving (⅙ of bake):
Calories: 220
Protein: 22g
Carbs: 28g (natural sugars)
Fiber: 3g
Final Thoughts ✨
This protein-powered breakfast bake is like eating blueberry cheesecake for breakfast—but guilt-free! Perfect for busy mornings when you need both nutrition and deliciousness in one bite.
Warning: You might ditch your usual breakfast routine after this! 😉
