Description
These Baked Blueberry Cottage Cheese Bowls are warm, custardy, and naturally sweet with ripe banana and maple syrup. Packed with protein from cottage cheese and eggs, they’re the perfect make-ahead breakfast for busy mornings. Golden on top with jammy blueberry pockets throughout, this cozy bake feels like a treat but fuels you like a balanced meal.
Ingredients
1½ cups (360g) full-fat cottage cheese
4 large eggs, room temperature
1 cup (90g) old-fashioned rolled oats
1 ripe banana (very spotty for natural sweetness)
⅓ cup (80ml) maple syrup
1 teaspoon baking soda
1 cup (150g) fresh blueberries (or frozen, do not thaw)
Optional: splash of milk if batter is too thick
Instructions
Preheat oven to 350°F (180°C). Generously grease four 2-cup oven-safe bowls or ramekins and place them on a baking sheet.
Add cottage cheese, eggs, rolled oats, banana, maple syrup, and baking soda to a high-speed blender. Blend for 30–45 seconds until smooth. Do not over-blend. If batter is too thick, add a splash of milk and pulse briefly.
Pour batter evenly into prepared bowls, filling about two-thirds full.
Top with blueberries and gently press some into the batter for jammy pockets.
Bake for 35–40 minutes, until tops are golden and set. Begin checking at 35 minutes to avoid overbaking.
Cool for at least 10 minutes before serving to allow the texture to set properly.
Notes
Full-fat cottage cheese gives the creamiest texture.
Do not use quick oats — they create a gummy texture.
Frozen blueberries can be used straight from the freezer.
Store covered in the refrigerator up to 4 days.
Reheat in the microwave for 30–60 seconds.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Serving
- Calories: 285 kcal
- Sugar: 17 g
- Sodium: 380 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 195 mg