These baked breakfast bowls are high-protein, lightly sweet, and perfect for meal prep. They’re soft and custardy in the center, bursting with blueberries, and naturally sweetened.
⏱️ Time & Yield
Prep: 10 minutes
Bake: 25–30 minutes
Total: ~40 minutes
Servings: 4 individual bowls (or ramekins)
🛒 Ingredients
2 cups cottage cheese (full-fat or low-fat; small curd preferred)
2 large eggs
½ cup rolled oats (or quick oats)
1 cup fresh or frozen blueberries
2–3 tablespoons maple syrup or honey (to taste)
1 teaspoon vanilla extract
½ teaspoon cinnamon
¼ teaspoon salt
Optional:
1 tablespoon lemon zest
1 tablespoon chia seeds or ground flax
¼ cup chopped nuts (almonds, walnuts, pecans)
🔪 Instructions
Preheat oven to 375°F (190°C). Lightly grease 4 oven-safe ramekins or a small baking dish.
Blend base: In a blender or food processor, blend cottage cheese, eggs, maple syrup, vanilla, cinnamon, and salt until smooth.
Stir in oats (and chia/flax if using). Let rest 2–3 minutes so oats absorb liquid.
Fold in blueberries gently.
Divide mixture evenly among ramekins or pour into baking dish.
Bake uncovered for 25–30 minutes, until centers are set and tops are lightly golden.
Cool 5 minutes before serving.
🍽️ Serving Ideas
Top with extra blueberries
Add a dollop of Greek yogurt
Drizzle with nut butter or honey
Sprinkle granola for crunch
❄️ Storage & Meal Prep
Refrigerate: Up to 4 days in an airtight container
Reheat: Microwave 30–45 seconds
Freeze: Yes—cool completely, wrap tightly, freeze up to 2 months
💡 Variations
High-protein: Add 1 scoop vanilla protein powder (reduce oats slightly)
Low-carb: Replace oats with almond flour (⅓ cup)
Different fruit: Raspberries, strawberries, or peaches
Chocolate version: Add 1 tablespoon cocoa powder + chocolate chips.
