Why You’ll Love This Recipe
Mornings can be hectic — school runs, work prep, and that mad dash to get everyone fed. I’ve been there too. That’s why these Baked Blueberry Cottage Cheese Breakfast Bowls are such a lifesaver. They’re wholesome, flavor-packed, and perfectly portable. Imagine warm, fluffy baked oats blended with creamy cottage cheese, sweet ripe banana, and juicy blueberries bursting in every bite. It’s comfort food that also happens to be nourishing — a rare win-win for busy mornings.
And the best part? You can prep them ahead of time, so breakfast is as easy as “grab, heat, and eat.”
Check out more breakfast ideas like Cottage Cheese Banana Cinnamon Oat Bake for another morning favorite.
Ingredients
Here’s exactly what you’ll need to make your own Baked Blueberry Cottage Cheese Breakfast Bowls:
- 360 g cottage cheese
- 4 large eggs
- 90 g rolled old-fashioned oats
- 1 ripe banana
- 80 ml maple syrup
- 1 tsp baking soda
- 150 g blueberries
Step-by-Step Directions
- Preheat the oven
Set your oven to 180°C (350°F). Lightly spray four 2-cup glass bowls with non-stick spray and place them on a large baking sheet. - Blend the base
In a high-powered blender, combine cottage cheese, eggs, oats, banana, maple syrup, and baking soda. Blend until smooth. If too thick, add a splash of milk to loosen. - Assemble the bowls
Pour the batter evenly into each bowl, filling them more than halfway. Gently scatter blueberries on top. - Bake
Slide the tray into the oven and bake for 35–40 minutes. Check at the 35-minute mark — they’re done when the tops are golden, puffed, and firm to the touch. - Cool and enjoy
Let bowls cool at least 10 minutes before serving. For meal prep, cover with lids and refrigerate for up to 1 week.
Discover great ideas like Triple Berry Cottage Cheese Oat Muffins for more fruity, protein-packed bakes.
Serving & Storage Tips
- Best served warm — drizzle with extra maple syrup or add a dollop of Greek yogurt for creaminess.
- Cold snack option — they taste amazing straight from the fridge on hot days.
- Storage — refrigerate in airtight containers for up to 7 days.
- Freezing — wrap each bowl tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Helpful Notes & Variations
- Make it gluten-free — swap rolled oats for certified gluten-free oats.
- Lower sugar — replace maple syrup with mashed dates or omit entirely for a savory version.
- Add crunch — sprinkle chopped almonds or walnuts on top before baking.
- Vegan twist — try plant-based cottage cheese and use flax eggs instead of regular eggs.
- Berry swap — raspberries, blackberries, or chopped strawberries work beautifully.
Frequently Asked Questions (FAQs)
1. Can I use frozen blueberries?
Yes — no need to thaw, just add them straight to the batter.
2. How do I reheat them without drying out?
Microwave for 30–45 seconds, adding a splash of milk to keep them moist.
3. Can I double the recipe for a crowd?
Absolutely. Use a large baking dish instead of individual bowls and bake 5–10 minutes longer.
4. What if I don’t have a blender?
Mash the banana well and mix all ingredients in a large bowl. The texture will be more rustic, but still delicious.
5. Are they kid-friendly?
Yes — the sweetness from banana and maple syrup makes them appealing, plus they’re packed with protein for lasting energy.
Baked Blueberry Cottage Cheese Breakfast Bowls – A Cozy, Nutritious Morning Treat
- Total Time: 50 mins
Description
Freshly baked blueberry cottage cheese breakfast bowls, golden and fluffy, ready to enjoy.
Ingredients
360 g cottage cheese
4 large eggs
90 g rolled old-fashioned oats
1 ripe banana
80 ml maple syrup
1 tsp baking soda
150 g blueberries
Instructions
Preheat oven to 180°C (350°F). Lightly spray four 2-cup glass bowls with non-stick spray and place on a baking sheet.
In a blender, combine cottage cheese, eggs, oats, banana, maple syrup, and baking soda. Blend until smooth. If too thick, add a splash of milk.
Pour batter evenly into bowls, filling more than halfway. Top with blueberries.
Bake for 35–40 minutes, checking at the 35-minute mark. They should be golden, puffed, and firm to touch.
Let cool for 10 minutes before serving. For meal prep, store covered in the fridge for up to 1 week.
Notes
Frozen berries work — no need to thaw before adding.
Make it gluten-free by using certified GF oats.
Vegan alternative: swap eggs for flax eggs and use plant-based cottage cheese.
For extra flavor, add 1 tsp vanilla extract or a pinch of cinnamon to the batter.
Serving idea: top with Greek yogurt, extra berries, or nut butter.
Freezer-friendly: wrap each portion well and freeze for up to 2 months. Thaw overnight in the fridge.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Dessert
Nutritional Insight (per serving, approx.)
- Calories: 280
- Protein: 15 g
- Carbs: 32 g
- Fat: 8 g
- Fiber: 4 g
These Baked Blueberry Cottage Cheese Breakfast Bowls are high in protein from cottage cheese and eggs, rich in antioxidants from blueberries, and full of slow-release carbs from oats — perfect fuel for busy mornings.
Final Thoughts
If your mornings could use a little less chaos and a lot more flavor, these Baked Blueberry Cottage Cheese Breakfast Bowls are your answer. They’re warm, satisfying, and designed for real life — where time is short, but good food still matters.
I’d love to hear how they turn out for you — drop a comment or share your creations online! And if you enjoyed this recipe, don’t miss our Protein Cottage Cheese Cinnamon Roll Bake for another cozy breakfast option.
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