Baked Blueberry Cottage Cheese Bowls Recipe

Introduction

These Baked Blueberry Cottage Cheese Bowls make for a creamy, protein-packed breakfast that feels indulgent yet wholesome. Packed with oats, banana, and bursts of juicy blueberries, they are simple to prepare and perfect for busy mornings.

Ingredients

• 360 g cottage cheese (1½ cups, full fat recommended)
• 4 large eggs (brought to room temperature 30 minutes before blending)
• 90 g old fashioned rolled oats (1 cup, not quick oats)
• 1 ripe banana (the spottier the better)
• 80 ml maple syrup (⅓ cup)
• 1 tsp baking soda
• 150 g fresh blueberries (1 cup, frozen works too)

Instructions

1. Step 1: Preheat your oven to 350°F (180°C). Generously spray four 2-cup oven-safe bowls with non-stick cooking spray and place them on a large baking sheet.
2. Step 2: Add the cottage cheese, eggs, oats, banana, maple syrup, and baking soda to a high-speed blender. Blend for 30 to 45 seconds until completely smooth with no visible oat pieces. If the mixture seems too thick to pour easily, add a splash of milk and pulse briefly.
3. Step 3: Pour the batter evenly into the prepared bowls, filling each about two thirds full to leave room for rising. Top each bowl with blueberries, then gently press some berries down into the batter with your finger to create pockets of jammy blueberries throughout.
4. Step 4: Bake for 35 to 40 minutes until the tops are golden brown and firm to the touch. Start checking at 35 minutes to avoid overbaking.
5. Step 5: Remove from the oven and let cool for at least 10 minutes before eating. This cooling time is crucial for achieving a perfect custardy texture.

Tips & Variations

• Use a ripe, spotty banana for natural sweetness and moisture.
• Substitute fresh blueberries with frozen, but do not thaw them beforehand to prevent excess moisture.
• For a nuttier flavor, add a teaspoon of cinnamon or a handful of chopped nuts to the batter.
• If you prefer a thinner batter, add a little milk or plant-based milk when blending.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through. The bowls may firm up after cooling; a splash of milk can help loosen the texture when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat or non-dairy cottage cheese?

Full-fat cottage cheese yields the best texture and flavor, but low-fat versions can be used with a slight change in creaminess. Non-dairy alternatives may affect consistency, so adjust liquid as needed.

Can I prepare these bowls ahead of time?

Yes, you can blend the batter and pour into bowls the night before. Cover and refrigerate, then bake in the morning—just add a couple extra minutes to the baking time if baking straight from the fridge.

Baked Blueberry Cottage Cheese Bowls Recipe

Print Recipe

★★★★★

4.8 from 53 reviews

These Baked Blueberry Cottage Cheese Bowls are a delicious and nutritious breakfast option, blending creamy cottage cheese, oats, ripe banana, and fresh blueberries into custardy individual servings. Baked to golden perfection, these wholesome bowls offer a unique, protein-packed start to your day with natural sweetness from maple syrup and a fluffy texture achieved by baking in oven-safe bowls.

• Author: Felix
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 360 g cottage cheese (1½ cups, full fat recommended)
• 4 large eggs (brought to room temperature 30 minutes before blending)
• 90 g old fashioned rolled oats (1 cup, not quick oats)
• 1 ripe banana (the spottier the better)
• 80 ml maple syrup (⅓ cup)
• 1 tsp baking soda
• 150 g fresh blueberries (1 cup, frozen works too)

Instructions

1. Preheat and Prepare Bowls: Preheat your oven to 350°F (180°C). Generously spray four 2-cup oven-safe bowls with non-stick cooking spray and place them on a large baking sheet to catch any drips.
2. Blend the Batter: Add the cottage cheese, eggs, oats, ripe banana, maple syrup, and baking soda into a high-speed blender. Blend for 30 to 45 seconds until the mixture is completely smooth without visible oat pieces. If the batter is too thick to pour easily, add a small splash of milk and pulse briefly to loosen it.
3. Pour Batter into Bowls: Evenly pour the blended batter into the prepared bowls, filling each about two-thirds full to allow room for rising during baking.
4. Add Blueberries: Top each bowl with fresh blueberries, then gently press some of the berries down into the batter using your finger to create pockets of jammy blueberry goodness throughout the baked dish.
5. Bake: Place the baking sheet with bowls in the oven and bake for 35 to 40 minutes until the tops are golden brown and firm to the touch. Begin checking at 35 minutes to avoid overbaking.
6. Cool and Serve: Remove the bowls from the oven and allow them to cool for at least 10 minutes. This step is essential to achieve the perfect custardy texture before serving.

Notes

• Use full-fat cottage cheese for creamier texture and better flavor.
• Bringing eggs to room temperature helps the batter blend smoothly.
• Old-fashioned rolled oats provide a better texture compared to quick oats.
• A very ripe banana will add natural sweetness and moisture.
• You can substitute fresh blueberries with frozen ones; no need to thaw.
• Allow cooling after baking to ensure custardy consistency.
• Individual oven-safe bowls help create neat, portion-controlled servings.

Keywords: baked blueberry bowls, cottage cheese breakfast, healthy baked oats, protein breakfast bowl, blueberry cottage cheese recipe, baked oatmeal bowls