Blueberry Cottage Cheese Breakfast Bake (Print Version)

Warm blueberry and cottage cheese baked oat casserole, ready in under an hour

# What You Need:

→ Wet Ingredients

01 - 1 cup cottage cheese, full-fat or low-fat
02 - 2 large eggs
03 - 1 cup milk, dairy or unsweetened non-dairy
04 - 1/4 cup maple syrup or honey
05 - 2 teaspoons vanilla extract
06 - 2 tablespoons unsalted butter, melted, plus extra for greasing

→ Dry Ingredients

07 - 2 cups old-fashioned rolled oats, certified gluten-free if needed
08 - 1 teaspoon baking powder
09 - 1/2 teaspoon cinnamon
10 - 1/4 teaspoon salt

→ Fruit

11 - 1 1/2 cups fresh or frozen blueberries, do not thaw if frozen

→ Topping

12 - 2 tablespoons sliced almonds or chopped walnuts
13 - 1 tablespoon coarse sugar or brown sugar

# How-To:

01 - Preheat oven to 350°F. Grease a 9x9-inch baking dish with butter.
02 - In a large bowl, whisk together cottage cheese, eggs, milk, maple syrup or honey, vanilla extract, and melted butter until smooth.
03 - In a separate bowl, combine rolled oats, baking powder, cinnamon, and salt.
04 - Add dry ingredients to the wet mixture and stir until just combined.
05 - Gently fold in the blueberries.
06 - Pour mixture into the prepared baking dish. Smooth the top with a spatula.
07 - Sprinkle with almonds or walnuts and coarse sugar or brown sugar, if using.
08 - Bake for 35 to 40 minutes, or until the center is set and the top is golden brown.
09 - Allow to cool for 10 minutes before slicing. Serve warm or at room temperature.

# Expert Advice:

01 -
  • The texture lands somewhere between baked oatmeal and cheesecake, which means you get the comfort of oats with the creamy satisfaction of something indulgent
  • It slices beautifully and keeps all week, making those frantic weekday mornings feel suddenly manageable
02 -
  • Do not thaw frozen blueberries before adding them or they will bleed into the batter and turn everything gray
  • The center might look slightly underdone when you first pull it from the oven, but it will continue cooking as it cools
03 -
  • If your cottage cheese seems especially watery, give it a quick drain in a fine-mesh sieve before mixing
  • Let the baked dish cool completely before covering and refrigerating to prevent condensation from making the top soggy

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