This is one of those breakfasts that feels a little fancy but is super easy to throw together.
It’s sweet, creamy, a little tangy, and perfect when you want something warm and filling in the morning without a lot of effort.
Why I Love This Recipe
This recipe came from one of those mornings when I wanted something better than toast but didn’t feel like flipping pancakes. I had cottage cheese in the fridge, a few handfuls of fresh blueberries, and not much time. This bake came together like magic and now it’s a regular weekend favorite. I make it on Sunday and eat it all week!
- Tastes like dessert but feels healthy
- Super high in protein
- You just mix and bake — no fancy skills needed
- Great hot or cold
Servings and Time
- Servings: 6
- Prep Time: 10 minutes
- Bake Time: 40–45 minutes
- Total Time: 55 minutes
Macros (Per Serving — Based on 6 Servings)
- Calories: 220
- Protein: 18g
- Carbs: 16g
- Fat: 9g
- Fiber: 2g
- Sugar: 10g
Why This Recipe Works (Quick Science)
Cottage cheese adds protein and creaminess without weighing the dish down. Eggs bind everything and help it puff up while baking. The oats absorb moisture and give structure. Blueberries burst with natural sweetness and juiciness, which balances the richness of the cottage cheese.
What You’ll Need
- 1 cup small-curd cottage cheese
- 2 large eggs
- 1/4 cup milk (any kind)
- 1 tbsp maple syrup
- 1/2 tsp vanilla extract
- 1/4 tsp cinnamon
- 1/8 tsp salt
- 1/3 cup rolled oats
- 1 cup fresh blueberries
- Cooking spray or butter (for greasing)
Tools You’ll Need
- Medium mixing bowl
- Whisk or fork
- 8×8 baking dish or similar size
- Measuring cups and spoons
- Rubber spatula
Pro Tips
- Use small-curd cottage cheese for the best creamy texture
- Don’t overmix — just stir everything until combined
- Let it cool slightly before cutting so it holds together better
- Add extra blueberries on top for more juicy pops
- It’s great cold too — try it straight from the fridge!
Substitutions and Variations
- Use ricotta instead of cottage cheese for a smoother texture
- Swap rolled oats for quick oats, but skip steel-cut
- Use honey or agave instead of maple syrup
- Frozen blueberries work — just don’t thaw them first
- Add chopped nuts or a sprinkle of brown sugar on top for crunch
Make Ahead Tips
- Mix everything the night before and keep it covered in the fridge
- Bake it in the morning or reheat slices in the microwave
- Casserole keeps for up to 5 days
How to Make It
Step 1: Preheat oven and grease dish
Preheat your oven to 350°F. Spray your 8×8 baking dish with cooking spray or lightly butter it.
Step 2: Whisk wet ingredients
In a medium bowl, add 1 cup small-curd cottage cheese, 2 large eggs, 1/4 cup milk, 1 tbsp maple syrup, 1/2 tsp vanilla extract, 1/4 tsp cinnamon, and 1/8 tsp salt. Whisk until smooth and combined.
Step 3: Stir in oats
Add 1/3 cup rolled oats to the bowl. Stir gently with a spatula until evenly mixed.
Step 4: Fold in blueberries
Gently fold in 1 cup fresh blueberries. Be careful not to smash them.
Step 5: Pour into dish
Pour the batter into the greased baking dish. Spread it evenly with a spatula.
Step 6: Bake
Place the dish in the oven and bake at 350°F for 40–45 minutes until the top is golden and set in the middle.
Step 7: Cool and serve
Remove from oven and let it cool for 10–15 minutes. Cut into squares and serve warm or cold.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 5 days. Reheat slices in the microwave for about 30–45 seconds. You can also eat it cold — it’s still delicious!
Common Mistakes
- Using large-curd cottage cheese — it won’t mix as well
- Overmixing after adding blueberries — can make the batter turn purple
- Not letting it cool before slicing — it may fall apart
- Undercooking — always check the center is set before pulling from the oven
What to Serve With
- Hot cup of coffee or tea
- Greek yogurt on the side
- Extra maple syrup drizzle on top
- Fresh fruit or a smoothie
- Crispy bacon or sausage for a full brunch
FAQ
Can I use frozen blueberries?
Yes! Don’t thaw them — just toss them in frozen. It might bake a few minutes longer.
Is this gluten-free?
If you use certified gluten-free oats, then yes!
Can I double the recipe?
Totally — just use a 9×13 baking dish and bake a little longer.
What kind of cottage cheese is best?
Small-curd, full-fat works best for creaminess and texture.
Can I make it dairy-free?
You can try using dairy-free cottage cheese and milk, but the texture may change a bit.