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–+ servings
recipe image of cottage cheese blueberries oats greek yogurt almond butter chia seeds flax seeds honey maple syrup vanilla extract cinnamon nutmeg walnuts almonds berries applesauce coconut flakes stevia agave nectar
C. Motter Cindy

Baked Blueberry Cottage Cheese Breakfast Bowls

A warm and comforting breakfast bowl that combines the creamy texture of cottage cheese with the natural sweetness of blueberries, making it a perfect start to your day.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1.5 cups Whole Milk Cottage Cheese Full fat version recommended
  • 0.5 cup Rolled Oats Organic certified gluten free oats work perfectly
  • 1 cup Fresh or Frozen Blueberries Use frozen berries directly from the freezer
  • 2 large Large Pasture Raised Eggs
  • 2 tablespoons Pure Maple Syrup or Raw Honey
  • 1 tablespoon Chia Seeds
  • 1 tablespoon Flax Seeds
  • 1 teaspoon Vanilla Extract
  • 0.5 teaspoon Ground Cinnamon
  • 0.25 cup Chopped Walnuts or Almonds For added texture
  • 0.25 cup Unsweetened Almond Milk or Whole Milk Just a splash to blend everything into a smooth batter

Equipment

  • Blender,
  • Baking sheet
  • oven

Method
 

Preheat and Prepare
    Blend the Batter Base
      Fold in the Superfoods
        Divide into Bowls
          Bake to Golden Perfection
            Cool slightly and Serve

              Nutrition

              Calories: 350kcalCarbohydrates: 45gProtein: 15gFat: 12g

              Notes

              These Baked Blueberry Cottage Cheese Breakfast Bowls are an excellent option for meal prep. Prepare a double batch on Sunday evening and store them in the refrigerator for up to 5 days or freeze for up to 3 months. Reheat in the microwave or oven as needed.
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