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