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Baked blueberry cottage cheese bowls topped with fresh blueberries and nuts

Baked Blueberry Cottage Cheese Bowls

A wholesome and nutrient-packed breakfast that combines creamy cottage cheese with ripe bananas and tart blueberries, perfect for any time of day.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Breakfast, Brunch
Cuisine: American
Calories: 230
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 360 g cottage cheese (1½ cups, full fat recommended) Full fat recommended for creamier texture.
  • 4 large eggs (brought to room temperature 30 minutes before blending) Room temperature eggs blend better.
  • 90 g old fashioned rolled oats (1 cup, not quick oats) Old fashioned oats give the best texture.
  • 1 piece ripe banana (the spottier the better) A well-ripened banana adds natural sweetness.
  • 80 ml maple syrup (⅓ cup) Adjust quantity to taste.
  • 1 tsp baking soda
  • 150 g fresh blueberries (1 cup, frozen works too) Frozen blueberries can be used directly.

Method
 

Preparation
  1. Preheat your oven to 350°F (180°C). Generously spray four 2 cup oven-safe bowls with non-stick cooking spray and place them on a large baking sheet.
  2. Add the cottage cheese, eggs, oats, banana, maple syrup, and baking soda to your high-speed blender. Blend for 30 to 45 seconds until completely smooth.
  3. If the mixture seems too thick to pour easily, add a splash of milk and pulse briefly.
  4. Pour the batter evenly into your prepared bowls, filling each about two-thirds full. Top each bowl with blueberries and gently press some berries into the batter.
Baking
  1. Bake for 35 to 40 minutes until the tops are golden brown and firm. Start checking at 35 minutes.
  2. Remove from the oven and let cool for at least 10 minutes before eating.

Notes

These bowls are best enjoyed warm but can also be served at room temperature. Drizzle with maple syrup or honey for added sweetness.