This protein-packed breakfast bake is naturally sweetened with honey and loaded with juicy blueberries for a wholesome start to your day.

1 cup cottage cheese

2 large eggs

¼ cup honey or maple syrup

1 teaspoon vanilla extract

½ teaspoon cinnamon

½ cup milk (dairy or plant-based)

½ cup oat flour or all-purpose flour

1 teaspoon baking powder

1 cup fresh or frozen blueberries

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Preheat oven to 350°F (175°C). Grease an 8×8-inch baking dish.

In a large bowl, whisk cottage cheese, eggs, honey or maple syrup, vanilla, cinnamon, and milk until smooth.

Stir in oat flour and baking powder until just combined.

Gently fold in blueberries, reserving a few for topping.

Pour batter into prepared baking dish and smooth the top.

Bake for 30–35 minutes, until edges are golden and center is set.

Let cool slightly before slicing. Serve warm or chilled with optional toppings.

For gluten-free: use certified gluten-free oat flour.

For dairy-free: use plant-based yogurt in place of cottage cheese and almond or oat milk.

For vegan: replace eggs with flax eggs and use plant-based substitutes.

Frozen blueberries can be used—toss in a little flour to prevent color bleeding.

Optional toppings: Greek yogurt, almond butter, a drizzle of honey, or chopped nuts.