Blueberry Cottage Cheese Breakfast Bake

This Blueberry Cottage Cheese Breakfast Bake is warm, fluffy, creamy, and packed with juicy blueberries.

It’s one of those “mix it all in one bowl and bake” kinds of recipes. I love how easy it is to throw together in the morning—or even prep the night before. It’s filling, high in protein, and just the right amount of sweet.

this recipe!

Why I Love This Recipe

This one comes straight from lazy Saturday mornings when I wanted something comforting but healthy too. I made it one day with some extra cottage cheese sitting in the fridge, and now it’s a regular. Here’s why I love it:

• Protein-packed without feeling heavy
• Naturally sweet from blueberries, no syrup needed
• You just mix and bake—no fancy steps
• Leftovers heat up great for breakfast all week
• Lightly sweet, creamy, and warm—like a blueberry cheesecake met oatmeal in a cozy way

Makes: 6 servings
Total Time: 40 minutes (10 min prep + 30 min bake)

What You’ll Need

• 1 cup cottage cheese (full-fat or low-fat)
• 2 large eggs
• 1/2 cup rolled oats
• 1/4 cup maple syrup
• 1/2 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/2 tsp baking powder
• 1/2 cup milk (any kind)
• 1 cup fresh blueberries

Pro Tips

• Use fresh blueberries for the juiciest bites—frozen works, but don’t thaw them.
• Don’t skip the oats—they help absorb liquid and give it structure.
• Mix gently so you don’t crush the blueberries.
• Use full-fat cottage cheese for the creamiest texture.
• Let it cool a few minutes before slicing so it sets up right.

Tools You’ll Need

• Medium mixing bowl
• Whisk
• Silicone spatula or spoon
• 8×8 inch baking dish (or round equivalent)
• Oven

Substitutions and Variations

• Swap maple syrup with honey or agave
• Use Greek yogurt instead of cottage cheese (texture will be different but still good)
• Add lemon zest for a zingy twist
• Mix in a few chopped nuts for crunch

Make-Ahead Tips

• Mix everything the night before and store in the fridge
• Bake in the morning, or reheat already baked squares in the microwave

Let’s Make It

Step 1: Whisk the Eggs

Crack 2 large eggs into a medium mixing bowl. Whisk until fully blended and smooth.

Step 2: Add Cottage Cheese, Milk, and Maple Syrup

Add 1 cup cottage cheese, 1/2 cup milk, and 1/4 cup maple syrup to the eggs. Stir gently until well combined.

Step 3: Add Oats, Vanilla, Cinnamon, Salt, and Baking Powder

Pour in 1/2 cup rolled oats, 1/2 tsp vanilla extract, 1/2 tsp cinnamon, 1/4 tsp salt, and 1/2 tsp baking powder. Mix until everything is evenly combined.

Step 4: Fold in Blueberries

Gently fold in 1 cup fresh blueberries. Don’t overmix—keep them whole.

Step 5: Pour into Baking Dish

Pour the mixture into a greased 8×8 or round baking dish and smooth the top.

Step 6: Bake

Bake at 350°F (175°C) for 30–35 minutes until the top is golden and set in the middle.

Leftovers and Storage

• Store leftovers in an airtight container in the fridge for up to 4 days
• Reheat slices in the microwave for 30 seconds to 1 minute

Why This Recipe Works (Quick Science)

Cottage cheese gives creaminess and protein while oats soak up moisture, keeping the bake light but structured. Eggs bind everything together, and baking powder gives a soft lift. Blueberries add bursts of juice and natural sweetness without needing extra sugar.

Common Mistakes

• Skipping the oats – The bake won’t hold its shape
• Overbaking – It gets dry fast, so pull it out when it just sets
• Using too much milk – It gets soggy and won’t firm up

What to Serve With

• A side of Greek yogurt or more fresh fruit
• Hot tea or coffee
• A light smoothie

FAQ

Can I use frozen blueberries?
Yes, just don’t thaw them first or they’ll turn the batter purple.

Can I make this dairy-free?
Use a dairy-free milk and swap cottage cheese for a plant-based yogurt.

Can I use quick oats instead?
Yes, but the texture will be softer and more pudding-like.

Final Thoughts

This Blueberry Cottage Cheese Breakfast Bake is cozy, simple, and full of flavor. Whether you eat it warm out of the oven or grab a slice from the fridge, it’s always satisfying. Try it out and let me know how yours turns out—I’d love to hear if you made any fun changes!