This is one of those cozy, feel-good recipes that’s super simple and surprisingly satisfying. You just blend, mix, bake, and boom—warm, creamy bowls packed with juicy blueberries and a hint of vanilla. They’re great for breakfast, a snack, or a lighter dessert.
I’ve made this so many times, and every single time, I’m amazed by how good it tastes with just a few ingredients. Plus, the texture? Total cheesecake vibes.
What You’ll Need
- 1 cup cottage cheese (full fat)
- 1 egg
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- 2 tbsp oat flour
- ½ tsp baking powder
- ½ cup fresh blueberries
- Pinch of salt
- Optional: powdered sugar for topping
Why I Love This Recipe
This recipe started as a last-minute breakfast idea and ended up being one of my most repeated meals. I was trying to use up cottage cheese before it expired, and this just… worked. And it worked really well. Now I crave it weekly.
- Tastes like cheesecake but healthier
- No blender needed—just a bowl and a whisk
- Perfect size for one or two people
- You can use frozen berries too!
- Easy to customize with different toppings
Servings & Time
Servings: 2
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Why This Recipe Works (Quick Science)
Cottage cheese gives it creaminess and protein. The egg binds everything and adds fluffiness. Oat flour thickens it just enough so it bakes up like a mini custard-cheesecake hybrid. The blueberries burst and sweeten it naturally. Baking gently solidifies everything without drying it out.
Common Mistakes
- Skipping oat flour: It’ll be too runny and won’t set right.
- Using low-fat cottage cheese: You’ll miss out on creaminess and flavor.
- Overbaking: It dries out fast if you leave it in too long—watch for a puffed, golden top.
- Not mixing fully: You want everything blended well for the best texture.
Tools Required
- Mixing bowl
- Whisk or fork
- Measuring spoons and cups
- Small round baking dish or ramekin (6-inch or similar)
- Oven
Substitutions and Variations
- No oat flour? Use almond flour or even ground-up oats.
- No maple syrup? Honey or agave work great too.
- Cottage cheese texture: Blend it if you don’t like the curds.
- Add-ins: Chia seeds, lemon zest, cinnamon, or chocolate chips.
Make Ahead Tips
You can mix all the ingredients (except the blueberries) the night before and store covered in the fridge. Just stir in the blueberries before baking.
Let’s Make It
Step 1: Preheat Oven
Preheat your oven to 350°F (175°C)
Step 2: Mix Wet Ingredients
In a bowl, add 1 cup cottage cheese, 1 egg, 1 tbsp maple syrup, and 1 tsp vanilla extract. Whisk until smooth and creamy.
Step 3: Add Dry Ingredients
Add 2 tbsp oat flour, ½ tsp baking powder, and a pinch of salt. Stir until fully combined.
Step 4: Add Blueberries
Gently fold in ½ cup fresh blueberries.
Step 5: Pour Into Baking Dish
Pour the mixture into a small round oven-safe bowl or ramekin.
Step 6: Bake
Bake for 25 minutes, or until puffed and golden on top.
Step 7: Cool Slightly and Serve
Let it cool for a few minutes. Optionally, dust with powdered sugar and top with mint.
Leftovers and Storage
Let it cool completely, then cover and refrigerate. Lasts up to 3 days. Eat cold or reheat at 300°F for 10 minutes.
What to Serve With
- Hot coffee or chai
- Greek yogurt on the side
- Almond butter toast
- A little fresh fruit or berry compote
FAQ
Can I use frozen blueberries?
Yes! No need to thaw—just fold them in frozen.
Can I make it dairy-free?
You can try blended silken tofu or dairy-free cottage cheese alternatives, but it won’t be quite the same.
Can I double the recipe?
Totally. Just use a larger baking dish and add a few extra minutes to bake time.
Final Thoughts
This recipe is pure comfort in a bowl. Whether you need a quick warm breakfast or a feel-good snack, this one hits the spot every time. It’s easy, cozy, and delicious—just how homemade food should be. Try it out and let me know how yours turns out in the comments!