Ingredients
-
1 1/2 cups cottage cheese (full-fat or 2%)
-
2 large eggs
-
1/4 cup honey or maple syrup
-
1 teaspoon vanilla extract
-
1/2 cup oat flour
-
1 teaspoon baking powder
-
1/2 teaspoon cinnamon
-
1/4 teaspoon salt
-
1 cup fresh or frozen blueberries
-
Optional: zest of 1 lemon
Instructions
-
Preheat the oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish or line it with parchment paper.
-
In a large bowl, whisk together the cottage cheese, eggs, honey (or maple syrup), and vanilla until smooth.
-
Stir in the oat flour, baking powder, cinnamon, and salt until just combined.
-
Gently fold in the blueberries and lemon zest, if using.
-
Pour the batter into the prepared baking dish and spread it evenly.
-
Bake for 35-40 minutes, or until the center is set and a toothpick inserted comes out clean.
-
Let it cool slightly before slicing and serving. Enjoy warm or cold!
Notes
-
You can swap blueberries for raspberries, chopped strawberries, or diced peaches!
-
For a grain-free version, almond flour works beautifully.
-
Keep an eye on bake time; ovens vary! Start checking at 35 minutes.
-
Store leftovers in the fridge for up to 5 days or freeze individual slices for easy breakfasts.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 160
- Sugar: 8g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 75mg
Keywords: blueberry cottage cheese breakfast bake, cottage cheese bake, healthy breakfast casserole, blueberry bake, high protein breakfast