Description
A high-protein, gluten-free breakfast bake loaded with blueberries and toasted almonds. Ready in under an hour and perfect for meal prep.
Ingredients
- 1 1/2 cups full-fat cottage cheese
- 3 large eggs
- 1/3 cup pure maple syrup
- 1 tsp vanilla
- 1/4 tsp almond extract (optional)
- 1/2 cup (81 g) oat flour
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 cup blueberries, plus more for topping
- 1/4 cup sliced/slivered almonds
Instructions
- Preheat oven to 350°F. Line an 8-inch square pan with parchment paper.
- Blend cottage cheese until completely smooth.
- Whisk in eggs, maple syrup, vanilla, and almond extract.
- Add oat flour, baking powder, cinnamon, and salt; stir until just combined.
- Fold in 1 cup blueberries and half the almonds.
- Pour batter into pan, top with remaining berries and almonds.
- Bake 35-40 minutes until center springs back when pressed.
- Cool 10 minutes before slicing into 8 squares.
Notes
Store leftovers in the fridge up to 5 days or freeze up to 3 months. Reheat in microwave 30 seconds or oven at 300°F for 5 minutes.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American