Protein-Packed • Naturally Sweet • Meal Prep Friendly • Perfect for Breakfast

This High-Protein Blueberry Cottage Cheese Bake is soft, creamy, and loaded with juicy blueberries. Made with cottage cheese, Greek yogurt, eggs, and oats, it’s a wholesome breakfast or snack that tastes like a cross between cheesecake and baked oatmeal.

Prep Time: 10 minutes
Cook Time: 40–45 minutes
Total Time: 55 minutes
Servings: 9

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Ingredients

Wet Ingredients

• 2 cups (450g) cottage cheese
• 1 cup (225g) plain non-fat Greek yogurt
• 4 large eggs
• ¼ cup (60ml) honey or maple syrup
• 1 tsp vanilla extract
• Zest of 1 lemon (optional)

Dry Ingredients

• 1 cup (90g) rolled oats
• 1 tsp baking powder
• ½ tsp ground cinnamon
• Pinch of salt

Add-Ins

• 1½ cups (225g) fresh or frozen blueberries
• 2 tbsp sliced almonds (optional)

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Instructions

Step 1

Preheat the oven to 350°F (175°C).

Grease an 8×8-inch baking dish or line it with parchment paper.

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Step 2

Add to a blender:

• Cottage cheese
• Greek yogurt
• Eggs
• Honey
• Vanilla
• Lemon zest

Blend until smooth.

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Step 3

Pour the blended mixture into a large bowl.

Stir in:

• Rolled oats
• Baking powder
• Cinnamon
• Salt

Mix until well combined.

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Step 4

Gently fold in the blueberries.

Pour the batter into the prepared baking dish.

Sprinkle sliced almonds over the top if using.

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Step 5

Bake for 40–45 minutes, or until the center is set and the top is lightly golden.

A toothpick inserted near the center should come out mostly clean.

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Step 6

Cool for 10–15 minutes before slicing into squares.

Serve warm or chilled.

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Nutrition Information

Per Serving (1 of 9 servings – Approximate)

Nutrition values are estimates and may vary depending on the brands of ingredients used.

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Tips

• Blend the cottage cheese for a silky, cheesecake-like texture.
• Toss the blueberries with a teaspoon of oats before folding them into the batter to help prevent sinking.
• Frozen blueberries can be used without thawing.
• For even more protein, stir in 1 scoop of vanilla protein powder and add 2–3 tablespoons of milk if the batter becomes too thick.
• Let the bake cool before slicing for the cleanest pieces.

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Storage

• Refrigerator: Store in an airtight container for up to 5 days.
• Freezer: Freeze individual slices for up to 2 months.
• Reheating: Microwave for 20–30 seconds or warm in a 325°F (160°C) oven for 8–10 minutes.

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Frequently Asked Questions

Can I use frozen blueberries?

Yes! Add them straight from the freezer without thawing to prevent excess moisture.

Can I substitute ricotta for cottage cheese?

Yes. Ricotta creates a richer, creamier texture, while cottage cheese provides more protein.

Can I make this gluten-free?

Yes. Simply use certified gluten-free rolled oats.

Can I add protein powder?

Absolutely. One scoop of vanilla protein powder blends well with the flavors and increases the protein content.

Is this recipe good for meal prep?

Yes. Slice into portions and refrigerate for quick breakfasts or snacks throughout the week.

Can I use another fruit?

Yes. Raspberries, blackberries, chopped strawberries, peaches, or diced apples are all delicious alternatives.

What can I serve with it?

Top with Greek yogurt, fresh berries, chopped nuts, a drizzle of almond butter, or a sprinkle of cinnamon for an extra satisfying meal.