I make this Blueberry Cottage Cheese Breakfast Bake almost every Sunday morning when I need something wholesome that’s ready to go for the week. It’s a lightly sweet, custardy bake that uses cottage cheese and oats for a protein-rich base, studded with bursts of juicy blueberries. People turn to this dish for easy meal prep, family-friendly breakfasts, or a healthy brunch that doesn’t skimp on comfort. If you like baked oats but want more protein and a creamier texture, this is the recipe to try — and it pairs well with simple coffee or fruit sides. For a quicker single-serve option, I also refer back to my favorite 5-minute cottage cheese breakfast for mornings when the oven feels like too much.
Why you’ll love this dish
This bake hits a sweet spot: it’s quick to mix, budget-friendly, and naturally packed with protein from cottage cheese and eggs. The oats and chia seeds keep the bake satisfying and slightly chewy, while blueberries add bursts of acidity and color. It’s kid-approved, portable (cut into squares), and works as a weekday breakfast, post-workout meal, or light brunch centerpiece. It also holds up well in the fridge, making batch cooking easy.
How this recipe comes together
- Whisk wet ingredients (cottage cheese, eggs, almond milk, honey/maple syrup, vanilla) until mostly smooth.
- Fold in dry bits (oats, chia, cinnamon, salt) to thicken slightly.
- Gently fold blueberries and nuts to distribute without breaking the berries.
- Bake until the top is golden and the center is set.
This overview sets expectations: minimal bowls, one baking dish, and about an hour from start to finish (including baking and cooling).
What you’ll need
- 2 cups low-fat cottage cheese
- 1 1/2 cups Blueberries, fresh or frozen (see tips below)
- 1/2 cup Almond milk (or any milk of choice)
- 2 large Eggs
- 1/2 cup Rolled oats
- 1/4 cup Honey or maple syrup (use maple for a vegan-ish flavor if using egg substitutes)
- 1/2 tsp ground Cinnamon
- 1/4 tsp Salt
- 1 tsp Vanilla extract
- 1 tbsp Chia seeds
- 1/4 cup Nuts (chopped; walnuts or almonds work well)
- Cooking spray or butter for greasing the dish
Notes on ingredients and substitutions:
- Cottage cheese: full-fat gives a richer result; low-fat keeps calories lower.
- Almond milk: swap for dairy milk or oat milk as needed.
- Rolled oats: quick oats will work but change the texture slightly.
- Nuts: omit or replace with seeds for a nut-free bake.
Step-by-step instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the cottage cheese, almond milk, eggs, honey or maple syrup, vanilla extract, chia seeds, oats, cinnamon, and salt. Mix well until mostly smooth.
- Gently fold in the blueberries and nuts, taking care not to smash the berries.
- Lightly grease a baking dish with cooking spray or butter.
- Pour the mixture into the prepared baking dish and spread it evenly.
- Bake for 45–50 minutes, or until the top is golden brown and the center is set and no longer jiggly.
- Allow to cool for a few minutes before slicing into squares. Serve warm.
Best ways to enjoy it
Serve warm with a drizzle of extra honey or a spoonful of yogurt. It’s excellent topped with extra fresh blueberries, a scattering of toasted nuts, or a light dusting of cinnamon. For a heartier breakfast, plate with a side of sliced fruit or a small green salad. If you like a casserole-style presentation, cut into squares and plate family-style; for single servings, warm a square in a shallow bowl and add a splash of almond milk. If you want inspiration for similar make-ahead cottage cheese bakes, try this simple cottage cheese breakfast casserole for another approach to baked cottage cheese breakfasts.
How to store & freeze
- Refrigerate: Cool completely, then store in an airtight container. Keeps 3–4 days in the fridge.
- Reheat: Warm gently in the oven at 300°F (150°C) for 8–12 minutes, or microwave single portions for 45–90 seconds.
- Freeze: Slice into portions and wrap tightly in plastic wrap, then place in a freezer-safe bag. Freeze up to 2 months. Thaw overnight in the fridge before reheating.
Food safety note: refrigerate within two hours of baking to prevent bacterial growth.
Pro chef tips
- For a smoother custard, briefly pulse the cottage cheese in a blender before mixing if you prefer no curds.
- If using frozen blueberries, fold them in while still frozen to reduce color bleed.
- Let the bake rest 10–15 minutes after it comes out of the oven; it firms up and slices cleaner.
- Line your dish with parchment for easy removal and cleaner edges.
- To make a slightly lighter top, stir in a tablespoon of plain yogurt for a tender crust.
Creative twists
- Lemon-Blueberry: add 1 tsp lemon zest to the batter for a bright lift.
- Maple-Pecan: swap honey for maple syrup and use pecans for a warming fall flavor.
- Chocolate Chip: sprinkle a few dark chocolate chips on top before baking for an indulgent twist.
- Lower-carb: replace oats with ground flax and slightly more chia seeds; texture will be denser.
- Nut-free: omit nuts and use toasted sunflower seeds or extra oats for crunch.
Common questions
Q: Can I use frozen blueberries?
A: Yes — use them straight from the freezer and fold gently. They’ll release some juice but won’t ruin the bake; frozen berries often distribute more evenly.
Q: Is this high in protein?
A: Yes. Cottage cheese and eggs provide a solid protein base, making this bake a filling breakfast or post-workout option.
Q: Can I make this dairy-free or vegan?
A: Making it fully vegan is tricky because eggs and cottage cheese provide structure and protein. For a dairy-free approach, try silken tofu blended with a plant-based yogurt as a cottage cheese substitute and use a commercial egg replacer, but texture and baking time will change.
Q: How long does prep take?
A: Active prep is about 10–15 minutes. Bake time is 45–50 minutes plus a short cool-down.
Q: Can I omit eggs?
A: Eggs help set the bake. You can experiment with flax eggs or commercial egg replacers, but expect a softer, looser texture and possibly longer baking time.
Conclusion
If you’re curious about another take on this idea, see the related version titled Baked Blueberry Cottage Cheese Breakfast Bowls – Wholesomelicious for extra inspiration and presentation ideas.
Print
Blueberry Cottage Cheese Breakfast Bake
- Total Time: 65 minutes
- Yield: 6 servings
- Diet: High Protein
Description
A healthy and protein-rich breakfast bake made with cottage cheese and oats, studded with juicy blueberries, perfect for meal prep or a comforting brunch.
Ingredients
- 2 cups low-fat cottage cheese
- 1 1/2 cups blueberries, fresh or frozen
- 1/2 cup almond milk (or any milk of choice)
- 2 large eggs
- 1/2 cup rolled oats
- 1/4 cup honey or maple syrup
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 tbsp chia seeds
- 1/4 cup chopped nuts (walnuts or almonds)
- Cooking spray or butter for greasing the dish
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the cottage cheese, almond milk, eggs, honey or maple syrup, vanilla extract, chia seeds, oats, cinnamon, and salt. Mix well until mostly smooth.
- Gently fold in the blueberries and nuts, taking care not to smash the berries.
- Lightly grease a baking dish with cooking spray or butter.
- Pour the mixture into the prepared baking dish and spread it evenly.
- Bake for 45–50 minutes, or until the top is golden brown and the center is set and no longer jiggly.
- Allow to cool for a few minutes before slicing into squares. Serve warm.
Notes
For added richness, use full-fat cottage cheese; can be stored in the fridge for 3–4 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American