High Protein Blueberry Cottage Cheese Breakfast Bake Recipe
This High Protein Blueberry Cottage Cheese Breakfast Bake combines creamy low-fat cottage cheese with oats and vanilla whey protein powder, accented by sweet blueberries and cinnamon. Baked to golden perfection, it offers a warm, satisfying, and nutritious start to your day, perfect for a healthy breakfast or snack.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Total Time: 1 hr
- Yield: 6 to 8 squares
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Main Ingredients
- 1 ½ cups low-fat cottage cheese
- 6 large eggs
- ½ cup rolled oats
- 2 scoops (about 60 g) vanilla whey protein powder or plant-based protein powder
- ¼ cup unsweetened almond milk (or any milk of choice)
- 3 tablespoons pure maple syrup or honey
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- Pinch of salt
- 1 cup fresh or frozen blueberries
For Greasing and Topping
- Cooking spray or 1 tablespoon melted coconut oil for greasing the baking dish
- Optional topping: 2 tablespoons sliced almonds or chopped walnuts
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish or similar size with cooking spray or melted coconut oil to prevent sticking.
- Blend Wet Ingredients: In a blender or food processor, combine the low-fat cottage cheese, eggs, unsweetened almond milk, maple syrup or honey, and pure vanilla extract. Blend on high for about 30 seconds until the mixture is smooth and creamy.
- Add Dry Ingredients: Add rolled oats, protein powder, ground cinnamon, baking powder, and a pinch of salt to the blender. Pulse a few times until just incorporated; avoid overmixing to keep the texture light.
- Assemble Batter and Blueberries: Pour the batter into the prepared baking dish and spread evenly with a spatula. Gently fold in half of the blueberries into the batter, leaving the rest to scatter on top for an attractive finish.
- Add Toppings: Sprinkle the remaining blueberries over the top evenly. Add optional sliced almonds or chopped walnuts for crunch if desired.
- Bake: Place the dish in the preheated oven and bake for 30 to 35 minutes. The bake is done when the center is set, and the top turns golden. Test doneness by inserting a toothpick — it should come out mostly clean with a few moist crumbs.
- Cool: Remove the baking dish from the oven and let it rest for 10 minutes to firm up and make slicing easier.
- Serve: Cut into 6 to 8 squares and serve warm or at room temperature. Optionally, top with a dollop of Greek yogurt or an extra drizzle of maple syrup for added flavor.
Notes
- For a smoother texture, use full-fat cottage cheese or add a spoonful of Greek yogurt when blending.
- If using frozen blueberries, toss them in a little oats before folding in to prevent color bleed.
- You can substitute vanilla protein powder with unflavored protein and increase sweetness by adding an extra tablespoon of maple syrup.
- To make individual servings, halve the recipe and bake in four 4-ounce ramekins for 20 to 25 minutes each.
- Store leftovers covered in the refrigerator for up to 4 days and reheat briefly before serving for best taste.