Baked Blueberry Cottage Cheese Bowls
A nutritious and indulgent breakfast that easily transitions into dessert, featuring a creamy mixture with sweet bursts of blueberries.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 360 g cottage cheese (1½ cups, full fat recommended)
- 4 large eggs (brought to room temperature)
- 90 g old-fashioned rolled oats (1 cup, not quick oats)
- 1 ripe banana
- 80 ml maple syrup (⅓ cup)
- 1 tsp baking soda
- 150 g fresh blueberries (1 cup, frozen works too)
Instructions
- Preheat your oven to 350°F (180°C). Spray four 2-cup oven-safe bowls with non-stick cooking spray and place them on a large baking sheet.
- In a high-speed blender, combine the cottage cheese, eggs, oats, banana, maple syrup, and baking soda. Blend until smooth and creamy.
- Distribute the creamy batter into the prepared bowls, filling each about two-thirds full.
- Top each bowl with fresh blueberries, pressing a few into the batter.
- Bake for 35 to 40 minutes until the tops are golden brown and firm to the touch.
- Allow the bowls to cool for at least 10 minutes before serving.
Notes
You can drizzle more maple syrup or add a dollop of Greek yogurt on top. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 12g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 180mg