Blueberry Cottage Cheese Breakfast Bake (Print version)

Warm, comforting breakfast casserole with juicy blueberries and creamy cottage cheese on a tender oat base. Perfect for meal prep or weekend brunch.

# 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 tsp vanilla extract
06 - 2 tbsp unsalted butter, melted, plus extra for greasing

→ Dry Ingredients

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

→ Fruit

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

→ Topping

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

# Directions:

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, 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, until center is set and 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 a baked oatmeal and a cheesecake, which is basically magic
  • You can assemble it the night before and just pop it in the oven
  • It makes your whole house smell like a cozy bakery
02 -
  • The center might still look slightly jiggly when you take it out, but it will continue to set as it cools
  • Overbaking makes the texture rubbery, so pull it out when the edges are golden and a toothpick comes out mostly clean
03 -
  • Let your wet ingredients sit for 5 minutes before mixing in the dry ones to help the oats soften slightly
  • If using frozen blueberries, toss them in a tablespoon of flour before folding them in to prevent them from sinking to the bottom

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