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Baked blueberry cottage cheese bowls topped with fresh blueberries

Baked Blueberry Cottage Cheese Bowls

A creamy and custardy baked breakfast made with cottage cheese, oats, and blueberries, perfect for busy mornings.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups Cottage cheese Adds creaminess and protein to the batter.
  • 2 Eggs Bind ingredients and give structure.
  • 1 cup Rolled oats Provide bulk and chewy texture.
  • 1 Ripe banana Sweetens naturally and helps thicken the batter.
  • 1/4 cup Maple syrup Adds light sweetness and assists browning.
  • 1 tsp Baking soda Provides lift to the bake.
  • 1/4 cup Milk Thins the batter slightly if needed.
  • 1 cup Blueberries For flavor bursts.
  • 1 tsp Non-stick spray Prevents sticking.
  • a pinch Salt Enhances flavors.

Method
 

Preparation
  1. Preheat and prepare bowls: Heat the oven to 350°F (180°C). Grease four oven-safe bowls and place on a baking sheet.
  2. Blend the batter: Combine cottage cheese, eggs, oats, banana, maple syrup, and baking soda in a high-speed blender. Blend until completely smooth, about 30 to 45 seconds.
  3. Adjust consistency: If the batter is too thick to pour, add a splash of milk and pulse briefly until pourable.
  4. Fill and top: Divide the batter into the prepared bowls, filling each two-thirds full. Scatter blueberries on top and press a few into the batter.
  5. Bake and cool: Bake for 35 to 40 minutes until golden and firm. Let cool for at least 10 minutes before serving.

Notes

Use ripe bananas for sweetness. Check doneness at 35 minutes to avoid overbaking. Ensure the batter is blended fully for smooth texture.