Juicy Blueberry Cottage Cheese Oat Bake
A healthy and hearty breakfast bake combining the sweetness of blueberries with the creamy texture of cottage cheese and the wholesomeness of oats.
Equipment
- 1 9-inch round cake pan greased
- 1 mixing bowl large
- 1 whisk
Ingredients
Dry Ingredients
- 2 cups rolled oats
- 1 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1 cup cottage cheese
- 2 large eggs
- 1/4 cup honey
- 1 tsp vanilla extract
Add-ins
- 1 cup fresh blueberries
Instructions
Preparation
- In a large bowl, combine the rolled oats, baking powder, and salt. Stir until evenly mixed.
- In a separate bowl, whisk together the cottage cheese, eggs, honey, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and fold gently until combined. Add in the blueberries and mix lightly.
Baking
- Grease a 9-inch round cake pan and pour the batter in, spreading it evenly.
- Bake in a preheated oven at 350°F for 45 to 50 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Serving
- Let the bake cool in the pan for 10 minutes before transferring to a wire rack. Slice and serve warm.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat slices as needed.
Notes
Pro Tips: Use fresh blueberries for the best results. Allow the bake to cool slightly before slicing for cleaner pieces.
Ingredient Substitutions: You can substitute maple syrup for honey. For a dairy-free version, use coconut yogurt instead of cottage cheese.
How to Serve: Serve with a dollop of Greek yogurt and a drizzle of honey for added sweetness.
Storage & Freshness: Store in the fridge and consume within 4 days. Reheat in the oven or microwave before serving.
Make-Ahead Tips: Prepare the mixture the night before and bake in the morning for a fresh breakfast bake.
Ingredient Substitutions: You can substitute maple syrup for honey. For a dairy-free version, use coconut yogurt instead of cottage cheese.
How to Serve: Serve with a dollop of Greek yogurt and a drizzle of honey for added sweetness.
Storage & Freshness: Store in the fridge and consume within 4 days. Reheat in the oven or microwave before serving.
Make-Ahead Tips: Prepare the mixture the night before and bake in the morning for a fresh breakfast bake.