Pin it
Enjoy every bite of this blueberry cottage cheese breakfast bake—it’s got hearty oats, plenty of silky cottage cheese, and pops of juicy blueberries. It hits the mark when you want that sweet treat feel but need something filling. You can toss it together ahead of time and wake up to an easy, protein-packed breakfast that actually tastes great.
I whipped this up for brunch with my friends one weekend and it was gone before I blinked. Now I make it any morning I’m busy but want something a bit cozy and filling.
Tasty Ingredients
- Fresh or frozen blueberries: Give bright bursts of flavor and are loaded with nutrients. No need to defrost—grab the round, plumpest ones you spot.
- Optional toppings: Top with a handful of extra berries, dust with powdered sugar, or pour over more syrup to make it even fancier.
- Baking powder: Makes everything rise a bit. Check yours isn’t expired for the maximum puff.
- Old-fashioned rolled oats: Bring good-for-you, chewy goodness. Thick or regular oats both work, but thick ones give more bite.
- Salt: Rounds out the flavors and pulls everything together.
- Ground cinnamon: Adds a cozy, toasty note—go for the freshest you can.
- Vanilla extract: Ramps up the smell and taste, making it feel like bakery-level comfort. Pure vanilla's best if you've got it.
- Maple syrup or honey: Adds warmth and gentle sweetness. Taste the mix—add more if you like your mornings sweeter.
- Milk: Keeps it from drying out and makes the texture just right. Any milk at all—even nut milk—is fine.
- Large eggs: Hold all the other ingredients together and bump up the protein. Fresher eggs rise and set better.
- Cottage cheese: Makes this extra moist and creamy. Pick full-fat if you want it decadent, or lighter for a leaner breakfast.
Easy Step-by-Step
- Cool and Cut:
- Once you pull it out, let it sit for about 5 to 10 minutes. It’ll be way easier to slice. Eat it warm and add whatever fun toppings you like, right before serving.
- Bake Time:
- Spread your batter in the greased pan you set up and top it with those leftover blueberries for some color. Pop it in your oven for about 30–35 minutes, or until it’s set and a bit golden.
- Fold Blueberries:
- Gently mix in most of your blueberries so you don’t squish them. Hold a handful back to sprinkle on top for a pretty look.
- Add Oats & Baking Powder:
- Toss the oats and baking powder in your bowl. Give it all a mix so everything’s blended.
- Whisk Wet Stuff:
- In a big bowl, toss in your cottage cheese, eggs, milk, syrup or honey, vanilla, cinnamon, and salt. Take a whisk and stir it up until it's creamy with no chunks.
- Get Set Up:
- Turn your oven to 350°F (175°C). Grease an 8x8 baking dish or pie dish with butter or nonstick spray so nothing sticks.
Pin it
Blueberries are my go-to—half because of the deep color, half because they taste awesome and pop when you bite them. My kids love making this since they get to tuck berries on top (and sneak a bunch, too). I think it’s magic watching it rise and get golden in the oven.
Leftover Tips
Keep leftovers in a sealed container in the fridge up to three days. Want it warm? Just microwave a slice for 20 seconds. Or grab a piece cold—it’s pretty good that way, too, for busy mornings.
Swap Ideas
Try chopped apples, raspberries, or strawberries instead of blueberries if you want a change. No maple syrup? Sugar or honey work. For dairy-free, swap in plant milk and a vegan cottage cheese if you can find one.
Ways to Serve
This is great warm by itself, or topped with a scoop of Greek yogurt and more blueberries. Sprinkle on some toasted almonds for crunch. Feeling fancy? Bring the maple syrup to the table and drizzle on each serving.
Pin it
Where It Comes From
Breakfasts with baked cottage cheese are classic in Eastern Europe and the US—they’re old-school easy and filling. This one adds oats and blueberries for a fresher twist. Feels a lot like bread pudding, but lighter and better for you because of all the protein.
Frequently Asked Questions
- → Can I use frozen blueberries instead of fresh?
Absolutely! You don't need to defrost frozen berries—just put them straight in and mix as usual.
- → Is it possible to substitute the oats with another grain?
Rolled oats are best, but you can swap in quick oats or even try quinoa flakes. Don't pick steel-cut oats—they stay way too firm here.
- → How do I make this bake dairy-free?
Try a plant-based milk and swap dairy cottage cheese for a thick vegan yogurt or plant-based cottage cheese. Go for something with a mild flavor so it stays creamy.
- → What toppings pair well with this dish?
It’s awesome with fresh fruit, chopped nuts, or a gentle sprinkle of powdered sugar. Drizzle honey or syrup, or dollop some Greek yogurt if you want it richer.
- → How should leftovers be stored and reheated?
Pop leftovers in a sealed container in your fridge for up to three days. Heat each piece in the microwave when you want some.
- → Can I replace blueberries with other fruits?
Sure thing—raspberries or bits of strawberry work great too and bring new flavors.