Introduction

This Blueberry Cottage Cheese dish is a nutritious and delicious breakfast option that combines creamy cottage cheese, fresh blueberries, and wholesome oats. It’s simple to prepare, protein-packed, and naturally sweetened for a perfect start to your day.

A thick square slice of cheesecake sits on a white plate with a silver fork to the side. The cheesecake has three main layers: a bottom layer of creamy white custard mixed with dark purple blueberries, a middle layer of dense white cream cheese filling, and a top layer that is golden brown and slightly caramelized with a shiny glaze. Fresh, plump blueberries form a small mound in the center of the top layer, glistening as if coated with syrup. The edges of the cheesecake show a soft, slightly grainy texture, and the slice sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cottage cheese
1 cup fresh blueberries
3 large eggs
½ cup rolled oats
¼ cup honey or maple syrup
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon salt

Instructions

Step 1: Preheat your oven to 350°F (175°C) and lightly grease a baking dish or line it with parchment paper.
Step 2: In a large bowl, combine the cottage cheese, eggs, rolled oats, honey or maple syrup, vanilla extract, ground cinnamon, and salt. Mix until well blended.
Step 3: Gently fold in the fresh blueberries, being careful not to crush them.
Step 4: Pour the mixture into the prepared baking dish and spread it evenly.
Step 5: Bake for 30 to 35 minutes, or until the top is slightly golden and a toothpick inserted in the center comes out clean.
Step 6: Allow to cool slightly before slicing and serving. Enjoy warm or at room temperature.

Tips & Variations

For a creamier texture, use full-fat cottage cheese or blend it briefly before mixing.
Add a handful of chopped nuts or seeds for extra crunch and nutrition.
Swap blueberries for other fresh or frozen berries like raspberries or strawberries.
If you prefer a vegan version, substitute eggs with flax eggs and use a plant-based yogurt instead of cottage cheese.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or enjoy cold. For longer storage, freeze portions wrapped tightly and thaw in the fridge overnight before reheating.

How to Serve

A square piece of creamy white cheesecake with a golden-brown top layer that looks slightly caramelized and shiny, topped with a cluster of shiny fresh blueberries. Inside the cheesecake, there are visible blueberries embedded within the smooth, dense, and moist texture. The cheesecake is placed on a white plate with a silver fork resting beside it, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries can be used. Thaw and drain any excess liquid before folding them into the mixture to avoid extra moisture.

Is this recipe suitable for a low-carb diet?

This recipe contains oats and honey or maple syrup, which add carbohydrates. You can reduce carbs by lowering the oats and sweetener or substituting with low-carb alternatives.

Blueberry Cottage Cheese Breakfast Bowl Recipe

Print Recipe

★★★★★

4.9 from 52 reviews

This Blueberry Cottage Cheese recipe is a wholesome and protein-packed breakfast or snack option that combines creamy cottage cheese with fresh blueberries, oats, and natural sweeteners. Lightly spiced with cinnamon and vanilla, it’s a nutritious dish that’s easy to prepare and perfect for a health-conscious lifestyle.

Author: Matteo
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 6 servings 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Low Fat

Ingredients

Scale

Main Ingredients

2 cups cottage cheese
1 cup fresh blueberries
3 large eggs
½ cup rolled oats
¼ cup honey or maple syrup
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon salt

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the mixture.
Mix Wet Ingredients: In a large bowl, combine the cottage cheese, eggs, honey or maple syrup, and vanilla extract. Mix well until smooth and evenly blended.
Add Dry Ingredients: Stir in the rolled oats, ground cinnamon, and salt into the wet mixture until all ingredients are fully incorporated.
Fold in Blueberries: Gently fold the fresh blueberries into the batter, being careful not to crush them.
Prepare Baking Dish: Lightly grease a baking dish or use parchment paper to prevent sticking. Pour the mixture evenly into the dish and spread it out smoothly.
Bake: Place the baking dish in the preheated oven and bake for 30-35 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
Cool and Serve: Remove from the oven and let it cool for 10 minutes. Cut into squares and serve warm or chilled as a healthy breakfast or snack option.

Notes

You can substitute rolled oats with gluten-free oats if desired.
Use honey for a natural sweetness or maple syrup for a vegan alternative.
For extra texture, add chopped nuts like almonds or walnuts.
Store leftovers covered in the refrigerator for up to 3 days.
This recipe is high in protein and fiber, making it a filling and nutritious meal choice.

Keywords: Blueberry Cottage Cheese, Healthy Breakfast, Baked Oatmeal, Protein Breakfast, Healthy Snack