This blueberry cottage cheese breakfast bake turns breakfast into something special with its creamy, custard-like texture and bursts of sweet blueberries. I discovered this combination after experimenting with ways to make cottage cheese more appealing to my family – and honestly, this bake changed everything. The cottage cheese becomes silky and rich when blended, creating a protein-packed base that feels indulgent while keeping you satisfied all morning.
Table of contents
Best Blueberry Cottage Cheese Breakfast Bake
A protein-rich breakfast bake with creamy cottage cheese, hearty oats, and fresh blueberries that's perfect for meal prep.
Ingredients
- 2 cups full-fat cottage cheese
- 2 large eggs
- 2 tbsp coconut oil, melted
- 1 tbsp maple syrup
- 2 tsp vanilla bean paste or extract
- 1 ½ cups rolled oats
- 4 tbsp Sukrin Gold sweetener or Demerara sugar
- 1 tsp baking powder
- 4 tbsp milk, any kind
- 1 cup fresh blueberries, halved if large
- 2 tbsp flaked almonds or mixed seeds
- 1 tbsp sugar or sweetener for topping
Instructions
- Preheat oven to 350°F and line a quarter sheet baking pan with parchment paper.
- Blend cottage cheese, eggs, coconut oil, maple syrup, and vanilla until smooth.
- Mix oats, sweetener, and baking powder in a bowl.
- Combine cottage cheese mixture with dry ingredients, adding milk as needed for spreadable consistency.
- Spread batter in prepared pan and top with blueberries, almonds, and sugar.
- Bake 40 minutes until golden and toothpick comes out mostly clean.
- Cool before slicing and serve with honey or maple syrup if desired.
Notes
- Store covered in refrigerator up to 3 days or freeze slices up to 3 months.
- Frozen blueberries can be used but may stain the batter slightly.
- Full-fat cottage cheese gives the best creamy texture.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 153Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 56mgSodium: 292mgCarbohydrates: 21gFiber: 3gSugar: 3gProtein: 10g
Nutrition info is meant as a rough guide. Brand choices, portion size, and swaps can shift the numbers, so double-check if exact values matter to you. See our full disclaimer at victoriarecipes.com/disclaimer for more details.
What You’ll Need
This breakfast bake comes together with simple pantry staples and fresh blueberries:
- 2 cups full-fat cottage cheese
- 2 large eggs
- 2 tbsp coconut oil, melted
- 1 tbsp maple syrup
- 2 tsp vanilla bean paste or extract
- 1 ½ cups rolled oats
- 4 tbsp Sukrin Gold sweetener or Demerara sugar
- 1 tsp baking powder
- 4 tbsp milk (any kind)
- 1 cup fresh blueberries, halved if large
- 2 tbsp flaked almonds or mixed seeds
- 1 tbsp sugar or sweetener for topping
- Quarter sheet baking pan
- Blender or food processor
Detailed Cooking Instructions
Time needed: 50 minutes.
A protein-rich breakfast bake with creamy cottage cheese and fresh blueberries.
- Prepare cottage cheese base
Blend cottage cheese, eggs, coconut oil, maple syrup, and vanilla until smooth in a blender or food processor.
- Mix dry ingredients
Combine rolled oats, sweetener, and baking powder in a mixing bowl.
- Combine mixtures
Pour cottage cheese mixture into dry ingredients and stir, adding milk as needed for spreadable consistency.
- Prepare for baking
Line quarter sheet pan with parchment, spread batter evenly, and top with blueberries, almonds, and sugar.
- Bake until golden
Bake at 350°F for 40 minutes until golden and toothpick comes out mostly clean.
Tips & Tricks
- Use full-fat cottage cheese for the creamiest texture – low-fat versions can make the bake too dense and dry.
- Don’t skip blending the cottage cheese mixture completely smooth, as lumps will create an uneven texture in the finished bake.
- For make ahead convenience, assemble the bake the night before and refrigerate covered, then bake fresh in the morning.
- Halve large blueberries to prevent them from sinking and ensure even distribution throughout each slice.
- Test doneness with a toothpick – it should come out with just a few moist crumbs, not completely clean, for the perfect creamy texture.
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Frequently Asked Questions
Cottage cheese pairs beautifully with fresh berries, chopped nuts, honey, cinnamon, or vanilla extract. For savory options, try herbs, diced vegetables, or everything bagel seasoning.
Blueberries, strawberries, and peaches are classic choices, but cottage cheese also works well with banana, pineapple, or mixed berries. The key is choosing fruits that complement its creamy, tangy flavor.
Both offer similar protein content, but full-fat (4%) cottage cheese provides better satiety and helps absorb fat-soluble vitamins. The calorie difference is minimal when considering the improved texture and satisfaction.
Yes, cottage cheese is nutritious enough for daily consumption and provides high-quality protein, calcium, and probiotics. Just vary your toppings and preparations to keep it interesting and maintain a balanced diet.
Variations & Add-Ins
- For a spicy version, add ½ teaspoon cinnamon and a pinch of nutmeg to the dry ingredients for warming breakfast spice.
- Create a low-carb variation by replacing half the oats with almond flour and using sugar-free sweetener throughout.
- Add more protein by folding in 1 scoop of vanilla protein powder with the dry ingredients (you may need extra milk).
- Make it vegan by using cashew cream instead of cottage cheese and flax eggs in place of regular eggs.
- Try a gluten-free option by using certified gluten-free oats and adding ¼ cup ground flaxseed for extra binding.
Dietary Notes
| Diet | Friendly? | Adjustments |
|---|---|---|
| Gluten-Free | Yes | Use certified gluten-free oats |
| Dairy-Free | No | Replace cottage cheese with cashew cream |
| Vegan | No | Use cashew cream and flax eggs |
| Keto | No | Replace oats with almond flour, use keto sweetener |
| Nut-Free | Yes | Use seeds instead of almonds for topping |
Storage, Freezing & Reheating
- Fridge: Store covered in refrigerator up to 3 days – the texture stays pleasantly creamy.
- Freezer: Freeze individual slices wrapped in plastic up to 3 months for easy grab-and-go breakfasts.
- Thawing: Thaw overnight in the refrigerator for best texture and even reheating.
- Reheat: Warm in 350°F oven for 8-10 minutes or microwave for 45-60 seconds until heated through.
- Make-ahead tip: Assemble the night before and refrigerate covered, then bake fresh in the morning for warm breakfast.
Save This Recipe for Later
This breakfast bake is perfect for meal prep and busy mornings! Save it to your breakfast board or share it with someone who needs a protein-packed start to their day.
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