Baked Blueberry Cottage Cheese Breakfast Bowls (Printable version)

Creamy cottage cheese baked with sweet blueberries and vanilla for a warm, protein-packed morning meal.

# What you need:

→ Dairy

01 - 2 cups cottage cheese, full-fat or low-fat
02 - 1/4 cup milk, dairy or plant-based

→ Fruits

03 - 1 cup fresh or frozen blueberries
04 - Zest of 1 lemon

→ Sweeteners & Flavorings

05 - 2 tbsp honey or maple syrup
06 - 1 tsp vanilla extract

→ Dry Ingredients

07 - 2 tbsp rolled oats, gluten-free if needed
08 - 1 tbsp chia seeds
09 - Pinch of salt

→ Toppings

10 - 1/4 cup toasted nuts such as almonds, pecans, or walnuts
11 - Additional fresh blueberries
12 - Extra honey or maple syrup for drizzling

# How to make it:

01 - Preheat oven to 350°F. Lightly grease four small oven-safe ramekins or bowls with cooking spray or butter.
02 - In a large mixing bowl, combine cottage cheese, milk, honey or maple syrup, vanilla extract, lemon zest, and salt. Whisk until thoroughly combined and smooth.
03 - Stir in rolled oats and chia seeds until evenly distributed throughout the mixture.
04 - Gently fold in the blueberries, reserving a small handful for topping the ramekins before baking.
05 - Divide the mixture evenly among the four prepared ramekins. Top each with the reserved blueberries.
06 - Place ramekins on a baking tray and bake for 25 minutes until the tops are set and lightly golden brown.
07 - Remove from oven and allow to cool for 5 minutes. Top with toasted nuts and an additional drizzle of honey or maple syrup if desired. Serve warm.

# Expert tips:

01 -
  • Protein that actually keeps you full until lunch without that mid-morning crash
  • The texture transforms into something like a warm cheesecake but takes zero effort
  • You can prep everything the night before and just bake when you wake up
02 -
  • The texture continues to set as they cool so do not worry if they look a bit jiggly right out of the oven
  • Frozen blueberries will release more liquid making the final product slightly more pudding-like which is actually delicious
  • If you are using individual ramekins that vary in size check them after 20 minutes smaller ones cook faster
03 -
  • Room temperature cottage cheese blends much smoother than cold straight from the fridge
  • If your mixture seems too thick add another tablespoon of milk before baking
  • The tops will puff up dramatically in the oven then settle as they cool this is completely normal

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