Blueberry Cottage Cheese Breakfast Bake (Printable Format)

Warm breakfast casserole with juicy blueberries, creamy cottage cheese, and tender baked oat base. Ready in 50 minutes.

# What You Need:

→ Wet Ingredients

01 - 1 cup cottage cheese, full-fat or low-fat
02 - 2 large eggs
03 - 1 cup milk, dairy or unsweetened non-dairy
04 - 1/4 cup maple syrup or honey
05 - 2 teaspoons vanilla extract
06 - 2 tablespoons unsalted butter, melted, plus extra for greasing

→ Dry Ingredients

07 - 2 cups old-fashioned rolled oats
08 - 1 teaspoon baking powder
09 - 1/2 teaspoon ground cinnamon
10 - 1/4 teaspoon salt

→ Fruit

11 - 1 1/2 cups fresh or frozen blueberries, do not thaw if frozen

→ Optional Topping

12 - 2 tablespoons sliced almonds or chopped walnuts
13 - 1 tablespoon coarse sugar or brown sugar

# How-To Steps:

01 - Preheat oven to 350°F. Generously grease a 9x9-inch baking dish with butter.
02 - Whisk cottage cheese, eggs, milk, maple syrup, vanilla, and melted butter in large bowl until smooth.
03 - Stir rolled oats, baking powder, cinnamon, and salt together in separate bowl.
04 - Pour dry ingredients into wet mixture. Stir until just combined.
05 - Gently fold blueberries into batter.
06 - Pour mixture into prepared baking dish. Smooth top with spatula.
07 - Sprinkle almonds or walnuts and coarse sugar evenly over top if using.
08 - Bake 35 to 40 minutes until center is set and top is golden brown.
09 - Let cool 10 minutes before slicing. Serve warm or at room temperature.

# Expert Suggestions:

01 -
  • It comes together in about fifteen minutes but tastes like something you fussed over for an hour
  • The texture is this magical balance of creamy custard and tender baked oats, with bursts of warm berries throughout
02 -
  • Overmixing once the oats are added creates a dense rubbery texture instead of tender creamy goodness
  • The bake needs that 10 minute rest period or it will fall apart when you try to slice it
03 -
  • Adding 2 to 3 tablespoons softened cream cheese to the wet mixture makes it even richer and more decadent
  • Use coarse turbinado sugar for the topping if you want extra caramelized crunch on top

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