Easy Homemade Blueberry Cottage Cheese Breakfast Bake — Healthy, Traditional & Comforting

Blueberry Cottage Cheese Breakfast Bake has been my weekday-savior and weekend-showstopper for years — a warm, slightly tangy, berry-studded casserole that feels both nourishing and nostalgic. I first made this for a sleepy Sunday morning when friends stopped by; the smell of baked oats and blueberries filled the house and everyone kept going back for more.

This recipe is perfect for busy weeknight breakfasts prepped ahead, a cozy Sunday family brunch, holiday morning spreads, or whenever you want a healthy homemade dish that feels like a hug. It’s easy to scale, freezes well, and uses simple pantry staples.

🧂 Ingredients:

• 1 cup (225 g) cottage cheese (full-fat or low-fat)
• 2 large eggs, room temperature
• 1/2 cup (45 g) rolled oats (old-fashioned)
• 1/3 cup (80 ml) milk (dairy or any plant milk)
• 1/4 cup (60 ml) maple syrup or honey (adjust to taste)
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 1 cup (150 g) fresh or frozen blueberries (if frozen, do not thaw)
• 1 tablespoon lemon zest (optional — brightens the flavor)
• 1–2 tablespoons sliced almonds or chopped walnuts (optional topping)

👩‍🍳 Directions:

1. Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish with butter or nonstick spray.
2. In a large mixing bowl, whisk the eggs lightly. Add cottage cheese, milk, maple syrup (or honey), and vanilla. Whisk until mostly smooth — some cottage cheese curds are fine.
3. Stir in the oats, baking powder, cinnamon, salt, and lemon zest (if using). Let the mixture sit for 5 minutes so the oats soften slightly.
4. Gently fold in the blueberries, reserving a few for the top if you like a prettier finish.
5. Pour the batter into your prepared baking dish and smooth the top. Sprinkle the reserved blueberries and nuts on top if using.
6. Bake for 25–30 minutes, or until the center is set and the top is lightly golden. A toothpick inserted in the center should come out mostly clean.
7. Let cool for 8–10 minutes before slicing. Serve warm with a drizzle of extra maple syrup, a dollop of yogurt, or a pat of butter.

Baking tip: If the edges brown too fast, tent loosely with foil after 20 minutes to prevent over-browning while the center finishes cooking.

Serving size: Makes about 4 servings.

💡 Tips & Variations:

• Low-sugar: Reduce maple syrup to 2 tablespoons and add 1/2 teaspoon vanilla for sweetness without too much sugar. Top with fresh fruit instead of syrup.
• Gluten-free: Use certified gluten-free oats.
• Low-carb / Keto-ish swap: Replace oats with 1/3 cup almond flour + 2 Tbsp ground flaxseed (texture will be slightly different). Reduce honey/maple to 1 Tbsp or use a low-carb sweetener.
• Vegan option: Use dairy-free cottage cheese alternative (or silken tofu blended with a pinch of lemon juice for tang), replace eggs with 2 Tbsp flaxseed + 6 Tbsp water (let sit 5 min). Texture will vary.
• Add-ins: Stir in a handful of dark chocolate chips, a mashed banana, or a spoonful of peanut butter for a flavor twist.
• Make-ahead: Assemble in the dish, cover, and refrigerate overnight. Bake in the morning, adding a few extra minutes if baking straight from cold.
• Freezing: Cut cooled squares and freeze in a single layer on a baking sheet; transfer to a freezer bag. Reheat in the toaster oven or microwave from frozen for a quick breakfast.
• To serve: Top with Greek yogurt and a sprinkle of granola for crunch, or serve with a smear of almond butter for more protein and healthy fats.

🩺 Health & Lifestyle Tie-in
This Blueberry Cottage Cheese Breakfast Bake is a smart morning choice: cottage cheese provides a solid dose of protein and calcium, oats bring fiber for fullness, and blueberries deliver antioxidants and vitamins. Choosing nutrient-dense breakfasts like this can help stabilize blood sugar, improve satiety (so you’re less likely to snack), and support overall well-being. Small, consistent food decisions can also contribute to long-term health — which often means fewer medical bills and more energy for the things you love.

If you’re watching macros: each serving tends to be higher in protein than a typical sweet bake thanks to the cottage cheese — a helpful feature for active lifestyles or morning protein goals

❤️ Conclusion
I hope this Blueberry Cottage Cheese Breakfast Bake becomes one of your go-to recipes — it’s easy, healthy, and warms the kitchen in the best way. If you make it, please drop a comment below or tag me on social media — I’d love to see your version and any creative twists you try!

Blueberry Cottage Cheese Breakfast Bake

A warm, slightly tangy casserole filled with nourishing oats and blueberries, perfect for busy mornings or cozy brunches.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Breakfast, Brunch

Cuisine: American

Calories: 220

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 cup cottage cheese (full-fat or low-fat)
• 2 large eggs, room temperature
• 1/2 cup rolled oats (old-fashioned)
• 1/3 cup milk (dairy or any plant milk)
• 1/4 cup maple syrup or honey (adjust to taste)
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 1 cup fresh or frozen blueberries If frozen, do not thaw
• 1 tablespoon lemon zest Optional — brightens the flavor
• 1-2 tablespoons sliced almonds or chopped walnuts Optional topping

Method

 

Preparation

1. Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish with butter or nonstick spray.
2. In a large mixing bowl, whisk the eggs lightly. Add cottage cheese, milk, maple syrup (or honey), and vanilla. Whisk until mostly smooth — some cottage cheese curds are fine.
3. Stir in the oats, baking powder, cinnamon, salt, and lemon zest (if using). Let the mixture sit for 5 minutes so the oats soften slightly.
4. Gently fold in the blueberries, reserving a few for the top if you like a prettier finish.
5. Pour the batter into your prepared baking dish and smooth the top. Sprinkle the reserved blueberries and nuts on top if using.
6. Bake for 25–30 minutes, or until the center is set and the top is lightly golden. A toothpick inserted in the center should come out mostly clean.
7. Let cool for 8–10 minutes before slicing. Serve warm with a drizzle of extra maple syrup, a dollop of yogurt, or a pat of butter.

Notes

Baking tip: If the edges brown too fast, tent loosely with foil after 20 minutes to prevent over-browning while the center finishes cooking. For make-ahead, assemble in the dish, cover, and refrigerate overnight.