Blueberry Cottage Cheese Breakfast Bake

There’s just something about a warm, lightly sweetened breakfast bake that feels like a hug in a bowl—especially when it’s filled with good-for-you ingredients that actually keep you full until lunchtime. This Blueberry Cottage Cheese Breakfast Bake is exactly that kind of comforting and nourishing recipe. It’s simple, satisfying, and just the right amount of sweet, making it perfect for slow weekends or busy weekday mornings.

I love a breakfast that can do double duty: feed you and fuel you. And this bake totally delivers. Between the oats, eggs, and cottage cheese, it’s loaded with protein and fiber to keep you going. And let’s talk about that texture—soft and custard-y if you blend it, or hearty and rustic if you keep it chunky. I’ve made it both ways, and honestly, it just depends on what I’m in the mood for.

This recipe also happens to be super customizable. Not a fan of blueberries? Try raspberries, chopped apples, or even sliced strawberries. Want it extra sweet? A drizzle of honey on top when it comes out of the oven takes it to another level. It’s one of those recipes you’ll find yourself making again and again, maybe even doubling it so you have breakfast ready for the week ahead.

Whether you’re baking it for a lazy Sunday brunch or prepping a batch to grab-and-go all week long, this blueberry bake is a total win. Let’s dive into how to make it!

Ingredients You’ll Need:

• 1 cup cottage cheese

• ½ cup rolled oats

• ½ cup fresh blueberries

• 2 large eggs

• ¼ cup honey or maple syrup

• ½ teaspoon cinnamon

• ¼ teaspoon vanilla extract

• ½ teaspoon baking powder (optional, but great if you want a little extra lift)

STEP 1: PREHEAT AND PREP

Start by preheating your oven to 350°F (175°C). You’ll want to grease an 8×8-inch baking dish or a few individual ramekins if you prefer single servings. I usually go with the dish when I’m baking for the family or want to have leftovers for a couple of days.

STEP 2: BLEND (OR NOT!) YOUR MIXTURE

Now here’s where you can choose your adventure. If you’re going for that smooth, custard-like texture, toss the cottage cheese, oats, eggs, honey (or maple syrup), vanilla extract, cinnamon, and baking powder into a blender or food processor. Blend until everything is nice and creamy.

But if you’re like me and sometimes enjoy a heartier, more rustic bite, skip the blender. Just whisk all the ingredients together in a large bowl. The oats and cottage cheese give it this really nice texture that feels a little more filling.

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STEP 3: ADD BLUEBERRIES

Once your base mixture is ready, gently fold in the blueberries. If you’re using frozen blueberries, it’s a good idea to toss them in a teaspoon of oats or a little flour before adding them. That helps prevent them from sinking to the bottom or making the bake too wet.

STEP 4: POUR AND BAKE

Pour the mixture into your greased baking dish or ramekins, spreading it out evenly. Then pop it in the oven and bake for 25–30 minutes, or until the top is golden and the center is set. Your kitchen will smell amazing at this point!

Now that your Blueberry Cottage Cheese Breakfast Bake is golden and puffed, the hardest part is waiting for it to cool just a little before digging in. There’s something so satisfying about cutting into that warm, lightly sweetened bake and knowing you’re about to enjoy a breakfast that’s both indulgent and good for you.

Whether you’re making this for yourself on a quiet morning or serving it up for a weekend crowd, this recipe is super flexible and welcoming to all kinds of tasty twists. In this section, we’ll finish off the last couple steps and dive into some fun ways to make it your own.

STEP 5: COOL AND SERVE

Once your bake has finished cooking—around 25 to 30 minutes—it should look lightly golden on top and feel set in the middle when gently touched. Let it cool for about 5 minutes before serving. This step helps the bake firm up a bit and makes it easier to slice or scoop.

You can enjoy it as-is (which I often do straight out of the dish), or top it with something fun like a spoonful of Greek yogurt, a handful of chopped nuts, or an extra drizzle of honey or maple syrup. If you’re serving it for brunch, a little fresh fruit on the side makes it feel extra special.

STORAGE + MEAL PREP TIPS

This bake is a total meal prep win. I like to make it on Sunday night and divide it into single servings for the week. It holds up beautifully in the fridge, and a quick 30- to 60-second zap in the microwave brings it right back to life.

Here’s how to store it:

• Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days.

• Freezer: You can also freeze individual slices. Wrap them in plastic wrap and place them in a freezer-safe bag or container. When you’re ready to eat, just thaw overnight in the fridge and reheat.

FUN VARIATIONS TO TRY

This base recipe is seriously flexible, and it’s a great one to experiment with depending on what you have in your kitchen. Here are a few of my favorite swaps and add-ins:

• Switch the fruit: No blueberries? No problem. Try raspberries, chopped strawberries, diced apples, or even sliced bananas. Just be mindful of how juicy your fruit is—you want to avoid too much moisture.

• Add crunch: Stir in a tablespoon of chopped walnuts, almonds, or pecans for a bit of texture. They pair really nicely with the oats and cinnamon.

• Make it dairy-free: If you can’t do dairy, swap the cottage cheese for a dairy-free alternative like almond or coconut-based yogurt. Just know it may change the final texture a bit.

• Go chocolatey: Add a tablespoon of mini dark chocolate chips for a little sweet surprise. It’s especially good with raspberries.

• Boost the protein: Stir in a scoop of vanilla protein powder or collagen peptides for an extra protein boost.

TEXTURE TIP: CUSTARD VS. CHUNKY

Let’s talk texture one more time—because it really can change the whole feel of the dish. If you blend everything, you get a smooth, soft, almost pudding-like breakfast bake that feels super cozy and creamy. But if you skip the blender and stir it all together, the oats stay a little more toothsome, the cottage cheese adds great texture, and it feels a bit heartier and rustic.

There’s no right or wrong way here—just personal preference. If you’re new to cottage cheese in baking, the blended version might be a good place to start. It completely hides the curds and makes the whole thing taste like a creamy oat custard.

We’ve talked ingredients, texture, baking, storage, and even some fun ways to switch it up—but let’s be honest, there are always a few questions that pop up when you’re making something new. Whether it’s about using frozen fruit or getting that perfect bake, I’ve rounded up some of the most common questions to help you feel totally confident the first (and every!) time you make this cozy breakfast dish.

FREQUENTLY ASKED QUESTIONS

1. Can I use frozen blueberries instead of fresh?
Absolutely! Just make sure to toss the frozen blueberries with a little bit of oats or flour before folding them into the batter. This helps soak up some of the extra moisture and prevents them from sinking to the bottom or turning the bake soggy.

2. What kind of cottage cheese should I use?
You can use either full-fat or low-fat cottage cheese—both work great. I personally prefer full-fat for a creamier texture and richer flavor, but if you’re watching your calories, low-fat still does the trick.

3. Can I make this recipe without a blender?
Yes! If you don’t have a blender or just prefer a chunkier texture, whisk everything together in a bowl instead. The bake will be a bit more textured and hearty but still delicious.

4. How do I know when the bake is done?
The top should be lightly golden, and the center should feel set when gently pressed. If it still feels jiggly in the middle, give it a few more minutes in the oven. Most ovens take between 25–30 minutes, but always go by how it looks and feels.

5. Is this recipe gluten-free?
Yes, as long as you use certified gluten-free oats, this recipe is naturally gluten-free. Just double-check your ingredient labels to be sure.

6. Can I make it ahead of time?
Definitely! This bake is a meal-prep superstar. You can bake it the night before and store it in the fridge. In the morning, just reheat a slice in the microwave for a quick and easy breakfast.

7. What can I serve with this breakfast bake?
It’s great on its own, but you can serve it with a dollop of Greek yogurt, fresh fruit, or a sprinkle of granola on top. If you’re making it for brunch, it also pairs well with eggs, bacon, or a fresh smoothie.

FINAL THOUGHTS: A Breakfast Worth Repeating

This Blueberry Cottage Cheese Breakfast Bake has seriously earned its spot in my regular breakfast rotation. It checks all the boxes: simple, satisfying, protein-packed, and endlessly adaptable. I love that it can be made ahead of time, and that it feels like a treat but is secretly full of wholesome ingredients.

Whether you’re baking it smooth and creamy or keeping it chunky and rustic, this recipe is the kind of cozy, nourishing dish that makes mornings feel a little more special. It’s one of those recipes that’s easy enough for weekdays but feels elevated enough for weekends—and honestly, that’s the sweet spot for any breakfast.

If you give this recipe a try, I’d love to hear how it went! Did you swap the blueberries for something else? Add a fun topping? Drop a comment below and let’s swap breakfast ideas—because the only thing better than a delicious breakfast bake is sharing it with someone else.

Until next time, happy baking!

Blueberry Cottage Cheese Breakfast Bake

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• Author: Sophia

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Description

This Blueberry Cottage Cheese Breakfast Bake is a wholesome, high-protein morning option that’s both satisfying and naturally sweet. Blending the ingredients gives it a custard-like texture, while keeping it chunky makes it heartier—choose your favorite! Packed with oats, eggs, blueberries, and cottage cheese, it’s a nourishing way to start the day.

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Ingredients

Scale 1x2x3x

• 1 cup cottage cheese
• ½ cup rolled oats
• ½ cup fresh blueberries
• 2 large eggs
• ¼ cup honey or maple syrup
• ½ teaspoon cinnamon
• ¼ teaspoon vanilla extract
• ½ teaspoon baking powder (optional, for extra fluff)

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Instructions

Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking dish or individual ramekins.

For a smoother, custard-like texture, blend the cottage cheese, oats, eggs, honey (or maple syrup), vanilla, cinnamon, and baking powder until creamy. For a chunkier bake, whisk everything together in a bowl without blending.

Gently fold in the blueberries and pour the mixture into the prepared dish.

Bake for 25–30 minutes, or until the top is golden and set in the center.

Let the bake cool for about 5 minutes before serving. Enjoy warm as-is or top with Greek yogurt, nuts, or an extra drizzle of honey.

Notes

• This bake is naturally gluten-free if using certified gluten-free oats.

• You can swap in other berries or fruits like raspberries or diced apples for variety.

• It’s perfect for meal prep—store leftovers in the fridge and reheat in the microwave or oven.

• If using frozen blueberries, toss them in a bit of flour or oats before mixing in to prevent excess moisture.