Name: Baked Blueberry Cottage Cheese Breakfast Bowls
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 cup cottage cheese; 2 large eggs; 1 cup rolled old-fashioned oats; 1 ripe banana; 2 tablespoons maple syrup; 1/2 teaspoon baking soda; 1 cup blueberries (fresh or frozen)

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Baked Blueberry Cottage Cheese Breakfast Bowls have become one of my favorite morning go-tos. They’re warm, comforting, and packed with protein to keep me full all the way to lunch. The natural sweetness from banana and maple syrup, along with juicy blueberries, makes this a breakfast that feels indulgent but is totally nourishing. Baked Blueberry Cottage Cheese Breakfast Bowls

Why You’ll Love This Recipe

I love that this recipe checks all the boxes: it’s wholesome, quick to prep, family-friendly, and perfect for meal prep. The cottage cheese and eggs bring in a protein boost, while oats and fruit add fiber and natural sweetness. Plus, everything bakes in one bowl, so clean-up is minimal. I make a batch at the beginning of the week and just reheat a portion each morning—it couldn’t be easier.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cottage cheese
Eggs
Rolled old-fashioned oats
Ripe banana
Maple syrup
Baking soda
Blueberries

Directions

I preheat the oven to 350°F (175°C) and lightly grease individual ramekins or a small baking dish.
In a blender or food processor, I combine the cottage cheese, eggs, oats, banana, maple syrup, and baking soda. I blend until smooth and creamy.
I pour the mixture into the prepared ramekins or dish, filling about ¾ of the way.
I gently fold in the blueberries or scatter them on top.
I bake for 25–30 minutes, or until the tops are golden and the centers are set.
I let them cool for a few minutes before serving warm or storing for later.

Servings and timing

This recipe makes 4 breakfast bowls.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Variations

I sometimes swap blueberries for raspberries, diced strawberries, or even chopped apples with cinnamon.
For extra crunch, I sprinkle chopped nuts or granola on top before baking.
I’ve used honey or agave instead of maple syrup when that’s what I have on hand.
To make it dairy-free, I use a plant-based cottage cheese alternative.
A touch of vanilla extract or lemon zest gives it a fresh flavor twist.

storage/reheating

I store the baked bowls in airtight containers in the fridge for up to 4 days.
To reheat, I microwave one bowl for 30–45 seconds until warmed through. They also taste great cold, especially on busy mornings when I don’t have time to reheat.

FAQs

Can I make this in one large baking dish?

Yes, I’ve made it in an 8×8-inch baking dish—just increase the baking time to about 35–40 minutes.

Do I need to blend the mixture?

Blending makes it smooth and pudding-like, which I prefer. But I’ve also mixed it by hand for a more textured, oatmeal-like consistency.

Can I freeze these breakfast bowls?

Absolutely. I let them cool completely, wrap each one, and freeze for up to 2 months. I reheat straight from frozen in the microwave.

Is this recipe sweet enough for kids?

Yes, the banana and maple syrup add plenty of sweetness. If needed, I drizzle a little extra syrup on top after baking.

Can I use frozen blueberries?

Yes, I’ve used frozen berries without thawing. They work just fine—just bake for a couple extra minutes if needed.

Conclusion

Baked Blueberry Cottage Cheese Breakfast Bowls are a simple, nutritious way to start the day. I love that they’re quick to prepare, packed with protein, and totally customizable to suit what I have in the kitchen. Whether I’m feeding kids or prepping ahead for the week, this recipe always delivers a warm, comforting breakfast that keeps everyone happy and full.