Why I Love This Recipe
I love this recipe because it makes breakfast both easy and exciting. The cottage cheese blends smoothly into the batter, giving me a rich, custardy texture without the heaviness. The blueberries add a pop of sweetness, and the banana keeps it naturally moist. I also like that I can bake individual bowls—perfect for portion control and meal prep. It feels indulgent, but I know I’m fueling my body with protein and fiber.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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360 g cottage cheese
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4 large eggs
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90 g rolled old-fashioned oats
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1 ripe banana
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80 ml maple syrup
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1 tsp baking soda
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150 g blueberries
Directions
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I preheat the oven to 180°C (350°F) and lightly spray four 2-cup glass bowls with non-stick spray. I set them on a large baking sheet for easy handling.
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In a high-powered blender, I combine the cottage cheese, eggs, oats, banana, maple syrup, and baking soda. I blend until smooth. If the mixture feels too thick, I add a splash of milk.
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I pour the batter evenly into the prepared bowls, filling each a little over halfway.
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I scatter the blueberries on top of each bowl.
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I bake for 35–40 minutes, checking around the 35-minute mark. The bowls are done when the tops are golden and firm to the touch.
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I let them cool for about 10 minutes before serving warm.
Servings and Timing
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Yield: 4 bowls
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Prep Time: 10 minutes
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Cook Time: 40 minutes
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Total Time: 50 minutes
Variations
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Different fruits: I swap blueberries for raspberries, chopped apples, or even diced peaches.
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Nutty crunch: I sprinkle chopped almonds or walnuts on top before baking.
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Chocolate twist: A handful of dark chocolate chips mixed into the batter makes it more dessert-like.
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Extra flavor: I sometimes add a teaspoon of vanilla extract or cinnamon to the batter.
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Single pan version: Instead of bowls, I bake the mixture in an 8×8-inch dish and slice it into squares.
Storage/Reheating
I keep the bowls covered in the fridge for up to a week. When I’m ready to eat, I reheat one in the microwave for 30–60 seconds until warm. They also freeze well—once cooled, I wrap them tightly and freeze for up to 2 months, then thaw overnight in the fridge.
FAQs
Can I use frozen blueberries?
Yes, frozen blueberries work fine. I don’t thaw them first—just sprinkle them straight on top before baking.
Do I need to blend the cottage cheese?
Blending gives a smoother, more cake-like texture. If I skip blending, the bowls turn out a little chunkier but still tasty.
Can I make this dairy-free?
Yes, I substitute the cottage cheese with a plant-based alternative or blended silken tofu for a dairy-free version.
Can I reduce the sugar?
I sometimes cut back the maple syrup to 2–3 tablespoons, especially if my banana is very ripe. The bars still taste naturally sweet.
Are these better warm or cold?
I love them warm fresh out of the oven, but they’re also delicious chilled straight from the fridge, almost like a protein-packed cheesecake.
Conclusion
These baked blueberry cottage cheese bowls are a nourishing breakfast I love making ahead for the week. They’re creamy, fruity, and filling while still being simple to prepare. Whether I enjoy them warm with a drizzle of extra maple syrup or chilled as a grab-and-go snack, they always satisfy—and make busy mornings so much easier.
Print
Baked Blueberry Cottage Cheese Bowls
- Total Time: 50 minutes
- Yield: 4 servings
Description
These baked blueberry cottage cheese bowls are creamy, protein-packed, and naturally sweetened with banana and maple syrup. A wholesome breakfast you can meal prep ahead!
Ingredients
360 g cottage cheese
4 large eggs
90 g rolled old-fashioned oats
1 ripe banana
80 ml maple syrup
1 tsp baking soda
150 g blueberries
Instructions
Preheat oven to 180°C (350°F). Lightly spray four 2-cup glass bowls with non-stick spray and place them on a baking sheet.
In a high-powered blender, combine cottage cheese, eggs, oats, banana, maple syrup, and baking soda. Blend until smooth. Add a splash of milk if too thick.
Divide batter evenly among bowls, filling more than halfway.
Top each with blueberries.
Bake 35–40 minutes, checking at 35 minutes. They’re done when tops are golden and firm.
Cool at least 10 minutes before serving.
Notes
Store covered in the fridge for up to 1 week.
Reheat in the microwave before serving.
Add a sprinkle of cinnamon or nutmeg for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
