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Delicious blueberry cottage cheese bake fresh out of the oven

Blueberry Cottage Cheese Breakfast Bake

A nutritious and delicious breakfast bake combining creamy cottage cheese with fresh blueberries, perfect for warm mornings or meal prep.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups low-fat cottage cheese
  • 2 large eggs
  • 1/4 cup honey or maple syrup for sweetness adjustment
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup rolled oats
  • 1/2 cup almond milk or any milk of your choice
  • 1 1/2 cups fresh or frozen blueberries
  • 1/4 cup chopped nuts (optional) such as almonds or walnuts
  • 1 tablespoon chia seeds (optional)
  • Cooking spray or butter for greasing the dish

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish or an equivalent-sized dish with cooking spray or butter.
  2. In a large bowl, whisk together the cottage cheese, eggs, honey or maple syrup, vanilla extract, cinnamon, and salt until smooth.
  3. Stir in the oats and almond milk. Mix until fully combined.
  4. Gently fold in the blueberries, along with any chopped nuts or chia seeds you choose to include.
Baking
  1. Pour the mixture into the prepared baking dish and spread it out evenly.
  2. Bake in the preheated oven for 40–45 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
Serving
  1. Let the breakfast bake cool for a few minutes before slicing.
  2. Serve warm with a drizzle of extra honey or a dollop of yogurt, if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to four days. Can be reheated in the microwave. Also freeze the casserole for up to three months.