Description
A high-protein, gluten-free breakfast bake loaded with fresh blueberries and crunchy almonds. Perfect for meal prep.
Ingredients
- 2 cups cottage cheese
- 1 cup rolled oats
- 1 cup fresh blueberries
- ½ cup almond flour
- ¼ cup honey
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 large eggs
- ¼ cup sliced almonds
Instructions
- Preheat oven to 350°F and lightly grease an 8×8-inch baking dish.
- In a large bowl, mix cottage cheese, oats, almond flour, honey, vanilla, baking powder, salt, and eggs until smooth.
- Gently fold in blueberries and half the sliced almonds.
- Pour into prepared dish, sprinkle remaining almonds on top, and bake 30–35 minutes until set and golden.
- Cool 10 minutes before slicing into 6 squares.
Notes
Use room-temperature ingredients for best texture. Store leftovers in the fridge up to 5 days or freeze up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American