I created a Blueberry Cottage Cheese Breakfast Bake that combines creamy cottage cheese, sweet blueberries, and a touch of honey into a gluten-free, high-protein breakfast that’s ready in just 45 minutes.

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I’m always hunting for breakfast that actually keeps me full and not boring. The Blueberry Cottage Cheese Breakfast Bake surprised me, rich from full-fat cottage cheese and studded with fresh blueberries, with a sweetness that sneaks up on you.

I call it one of my favorite High Protein Gluten Free Recipes, I dont wait for the weekend to make it. It looks almost too pretty to eat, yet its messy in the best way so you end up eating it with your hands.

If you like bold breakfasts that act like dessert you might steal my recipe.

Ingredients

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Nutritious Blueberry Cottage Cheese Breakfast Bake is a cozy, make ahead morning dish thats creamy, a little tangy, and lightly sweet.

Cottage cheese gives a big protein boost while eggs keep it firm and filling.

Rolled oats add chew and slow release carbs so you dont crash mid morning.

Blueberries bring juicy pops and antioxidants, and a touch of cinnamon and lemon zest brightens every bite.

Sweetener like honey or maple is gentle not cloying.

Throw in chia or ground flax for extra fiber and omega three fats if you like more texture.

Cottage cheese: high in protein and calcium, creamy tang that balances sweetness.
Eggs: bind ingredients and add complete proteins for sustained energy.
Rolled oats: provide fiber and slow digesting carbs, adds chew and heart healthy beta glucan.
Blueberries: natural sweetness and antioxidants, add juicy tart pops and vitamin C.
Honey or maple: natural sweeteners, add flavor and quick sugars for energy.
Chia or ground flaxseed: optional fiber and omega three fats, thickens texture slightly.

Ingredient Quantities

2 cups (450 g) full-fat cottage cheese

3 large eggs

3/4 cup (75 g) gluten-free rolled oats

1/4 cup (60 ml) honey or maple syrup

1/4 cup (60 ml) milk dairy or plant-based

2 tbsp (30 ml) melted butter or neutral oil

1 tsp vanilla extract

1 tsp baking powder

1/2 tsp fine sea salt

1 tsp ground cinnamon

Zest of 1 lemon

1 cup (150 g) fresh or frozen blueberries

2 tbsp chia seeds or ground flaxseed optional

How to Make this

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1. Preheat oven to 350°F (175°C) and grease an 8×8 inch baking dish or line it with parchment paper.

2. For a smoother bake, pulse 2 cups full fat cottage cheese, 3 large eggs, 1/4 cup milk, 1/4 cup honey or maple syrup, 2 tbsp melted butter or oil, 1 tsp vanilla and the zest of 1 lemon in a blender until mostly smooth. If you don’t have a blender just whisk everything together well.

3. Stir the wet mix into a bowl with 3/4 cup gluten free rolled oats, 1 tsp baking powder, 1/2 tsp fine sea salt, 1 tsp ground cinnamon and 2 tbsp chia seeds or ground flaxseed if using. Let the batter sit 3 to 5 minutes so the oats and chia absorb some liquid.

4. Gently fold in 1 cup fresh or frozen blueberries. If using frozen, toss them with a tablespoon of oats first so they don’t sink or bleed too much color.

5. Pour the batter into the prepared dish and smooth the top with a spatula. Scatter a few extra blueberries on top and a light sprinkle of cinnamon if you want.

6. Bake for about 30 to 35 minutes, start checking at 25 minutes. It’s done when the edges are lightly golden and the center is mostly set with a slight jiggle.

7. Let it cool in the pan on a wire rack about 10 minutes so it firms up and slices cleaner. If you want it extra firm chill in the fridge for 30 to 60 minutes.

8. Serve warm or chilled, drizzled with a little extra honey or maple syrup, or add a dollop of yogurt. It also reheats well.

9. Tips: for an even lighter texture whip the egg whites and fold them in at the end, don’t overmix after adding oats or blueberries, and use full fat cottage cheese for best creaminess. Store covered in the fridge up to 4 days.

Equipment Needed

1. 8×8 inch baking dish (or parchment to line it)
2. Blender (for smooth batter) or a large mixing bowl and a whisk if you don’t have one
3. Measuring cups and spoons
4. Rubber/silicone spatula for folding and smoothing
5. Wooden spoon or sturdy mixing spoon
6. Small bowl to toss frozen blueberries so they don’t bleed
7. Oven mitts or potholders
8. Wire cooling rack to let it firm up before slicing

FAQ

Q: Can I use low fat or nonfat cottage cheese instead of full fat?

A: Yes, you can, but it won't be as creamy or rich. You might add a splash more milk or an extra egg to keep it from drying out, and expect a slightly firmer bake.

Q: Are frozen blueberries okay to use?

A: Totally. Toss them in a little flour or oats so they don't sink and bleed too much. Bake time might be a few minutes longer because of the extra cold.

Q: Is this recipe gluten free?

A: It can be if you use certified gluten free rolled oats. Regular oats can be cross contaminated with gluten, so buy the GF label if you need it.

Q: How do I know when it's done?

A: The edges should be golden and the center mostly set. A toothpick should come out with a few moist crumbs not wet batter. It'll firm up more as it cools.

Q: Can I make this vegan or egg free?

A: Eggs give structure so results will change, but you can try flax eggs (1 tbsp ground flax + 3 tbsp water per egg) and use a non dairy "cottage" substitute like blended silken tofu for similar texture, expect a denser, more custardy bake.

Q: How should I store or reheat leftovers?

A: Keep in the fridge up to 4 days. Reheat a slice in the microwave for 30-60 seconds or warm in a 325F oven until heated through. You can freeze slices up to 2 months, thaw overnight in the fridge.

Nutritious Blueberry Cottage Cheese Breakfast Bake Recipe Substitutions and Variations

Cottage cheese: swap with plain full‑fat Greek yogurt 1:1 by volume (if it’s very runny drain it in cheesecloth for 10‑15 minutes). For a dairy free option use silken tofu, blended smooth, same amount, add a tablespoon lemon juice for brightness.
Eggs: use flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg, stir and sit 5 minutes) for a vegan bind; or use unsweetened applesauce 1/4 cup per egg for a moister, denser bake.
Gluten‑free rolled oats: grind to make oat flour and use 1:1, or replace with almond flour 1:1 but drop 1–2 tbsp milk because almond flour needs less liquid and the texture will be nuttier.
Honey or maple syrup: swap with agave or date syrup 1:1 for similar sweetness; if using dry sweeteners like coconut sugar use the same volume but add about 1 tbsp extra milk or melted butter to keep the batter moist.

Pro Tips

1. Whip the egg whites separately and fold them in gently for a lighter, less dense bake. Trust me it makes a big difference, just dont overmix once the oats go in or you’ll lose the air.

2. To stop frozen berries from bleeding or sinking, toss them in a teaspoon of cornstarch or a small sprinkle of oat flour before folding them in. That little coating helps them stay suspended and keeps the color from turning the whole batter purple.

3. Start checking for doneness several minutes earlier than you think and look for a slight jiggle in the center, not a wet batter. Overbaking makes it dry, so pull it when the edges are set and the middle still moves a touch.

4. For easy make ahead and reheating, freeze single slices flat on a tray then bag them. Reheat in a toaster oven to refresh the edges, dont use the microwave if you want a better texture.

Nutritious Blueberry Cottage Cheese Breakfast Bake Recipe

Recipe by Sarah level

0.0 from 0 votes

Servings

servings

Calories

202

kcal

Equipment: 1. 8×8 inch baking dish (or parchment to line it)
2. Blender (for smooth batter) or a large mixing bowl and a whisk if you don’t have one
3. Measuring cups and spoons
4. Rubber/silicone spatula for folding and smoothing
5. Wooden spoon or sturdy mixing spoon
6. Small bowl to toss frozen blueberries so they don’t bleed
7. Oven mitts or potholders
8. Wire cooling rack to let it firm up before slicing

Ingredients

2 cups (450 g) full-fat cottage cheese
3 large eggs
3/4 cup (75 g) gluten-free rolled oats
1/4 cup (60 ml) honey or maple syrup
1/4 cup (60 ml) milk dairy or plant-based
2 tbsp (30 ml) melted butter or neutral oil
1 tsp vanilla extract
1 tsp baking powder
1/2 tsp fine sea salt
1 tsp ground cinnamon
Zest of 1 lemon
1 cup (150 g) fresh or frozen blueberries
2 tbsp chia seeds or ground flaxseed optional

Directions

Preheat oven to 350°F (175°C) and grease an 8×8 inch baking dish or line it with parchment paper.
For a smoother bake, pulse 2 cups full fat cottage cheese, 3 large eggs, 1/4 cup milk, 1/4 cup honey or maple syrup, 2 tbsp melted butter or oil, 1 tsp vanilla and the zest of 1 lemon in a blender until mostly smooth. If you don't have a blender just whisk everything together well.
Stir the wet mix into a bowl with 3/4 cup gluten free rolled oats, 1 tsp baking powder, 1/2 tsp fine sea salt, 1 tsp ground cinnamon and 2 tbsp chia seeds or ground flaxseed if using. Let the batter sit 3 to 5 minutes so the oats and chia absorb some liquid.
Gently fold in 1 cup fresh or frozen blueberries. If using frozen, toss them with a tablespoon of oats first so they don't sink or bleed too much color.
Pour the batter into the prepared dish and smooth the top with a spatula. Scatter a few extra blueberries on top and a light sprinkle of cinnamon if you want.
Bake for about 30 to 35 minutes, start checking at 25 minutes. It's done when the edges are lightly golden and the center is mostly set with a slight jiggle.
Let it cool in the pan on a wire rack about 10 minutes so it firms up and slices cleaner. If you want it extra firm chill in the fridge for 30 to 60 minutes.
Serve warm or chilled, drizzled with a little extra honey or maple syrup, or add a dollop of yogurt. It also reheats well.
Tips: for an even lighter texture whip the egg whites and fold them in at the end, don't overmix after adding oats or blueberries, and use full fat cottage cheese for best creaminess. Store covered in the fridge up to 4 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.