I love how simple and nourishing this recipe is. It’s naturally high in protein thanks to the cottage cheese and eggs, while the almond flour (or oats) adds a satisfying bite. The blueberries add bursts of sweetness and color, and I can tweak the recipe easily to suit whatever I have on hand. Whether I’m trying to eat low-sugar or just want something warm and comforting, these bowls always hit the spot. Plus, the texture is like a cross between a cheesecake and a baked oatmeal—absolutely delicious.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Cottage cheese
Eggs
Almond flour (or rolled oats for a heartier texture)
Maple syrup or honey
Vanilla extract
Baking powder
Pinch of salt
Blueberries (fresh or frozen)
Directions
I preheat my oven to 350°F (175°C) and lightly grease two small ramekins or a small baking dish.
In a bowl, I combine the cottage cheese, eggs, almond flour or oats, maple syrup or honey, vanilla, baking powder, and salt. I stir it all together until the batter is smooth.
I gently fold in the blueberries so they stay whole and don’t burst.
I divide the batter between the ramekins and place them in the oven.
I bake for 20 to 25 minutes, until the tops are set and lightly golden.
I serve them warm, right from the ramekin. Sometimes I add extra blueberries, a drizzle of honey, or a dollop of yogurt on top for a little something extra.
Servings and Timing
This recipe yields 2 servings and comes together in just 25 to 30 minutes total—5 minutes of prep and 20 to 25 minutes of baking. It’s the ideal quick, warm breakfast that still feels homemade and satisfying.
Variations
When I want more texture, I use rolled oats instead of almond flour.
For extra protein, I stir in a tablespoon of vanilla or unflavored protein powder.
I add a dash of cinnamon or a little lemon zest for a flavor boost.
I’ve used raspberries or chopped strawberries when I’m out of blueberries, and it works beautifully.
Sometimes I bake the mixture in one small dish and slice it in half after baking instead of using ramekins.
Storage/Reheating
These breakfast bowls are great for meal prep. I store them in the fridge for up to 3 days, covered tightly. To reheat, I just microwave them for about 30 seconds to 1 minute until warm. They stay soft and creamy, and I often add a splash of milk or yogurt before serving to freshen them up.
FAQs
Can I use frozen blueberries?
Yes, I always use frozen blueberries straight from the freezer—no need to thaw. They work perfectly and hold their shape during baking.
Is this recipe good for meal prep?
Absolutely. I make a few bowls at a time and store them in the fridge. They reheat well and taste just as good the next day.
Can I make this dairy-free?
You can try substituting the cottage cheese with a thick dairy-free yogurt or a plant-based ricotta alternative. The texture may change slightly, but it should still be creamy and delicious.
What’s the difference between using almond flour vs oats?
Almond flour gives a softer, cake-like texture, while oats add more chew and fiber. I switch between the two depending on what I’m in the mood for.
Can I bake this as one larger dish instead of ramekins?
Yes, I often bake the full recipe in one small baking dish and simply cut it in half. Just keep an eye on the baking time—it may take a few minutes longer to set fully.
Conclusion
These baked blueberry cottage cheese bowls are everything I want in a breakfast—warm, creamy, naturally sweet, and packed with protein. They’re easy to make, customizable, and perfect for both busy mornings and relaxed brunches. I keep coming back to this recipe because it checks every box: quick, wholesome, and so comforting.
