Easy Blueberry Cottage Cheese Breakfast Bake

This Blueberry Cottage Cheese Breakfast Bake is soft, wholesome, and packed with juicy blueberries in every bite. Blending the cottage cheese makes the texture smooth and creamy, while oat flour and a touch of cinnamon bring warmth and balance. It’s a simple, protein-rich breakfast that feels indulgent but is secretly nourishing.

Love More Blueberry Recipes Ideas ? Try My Cottage Cheese Blueberry Cloud Bread or this Blueberry Buttermilk Pancake Casserole next.

Why You’ll Love This Recipe

This recipe is quick to make and perfect for busy mornings, delivering a wholesome balance of flavor and nutrition without any fuss. It’s packed with protein from the cottage cheese, naturally sweet from the blueberries, and hearty enough to keep you full for hours. Ideal for meal prep, it bakes beautifully, stores well, and makes healthy eating feel like a treat.

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Ingredient List

Base Mixture

• 2 cups (about 450 g) full-fat cottage cheese
• 2 large eggs
• 2 tablespoons melted coconut oil (or unsalted butter)
• 1 tablespoon maple syrup
• 2 teaspoons vanilla extract or vanilla bean paste
• 1 ½ cups (about 150 g) rolled oats (gluten-free if needed)
• 4 tablespoons brown sugar or sweetener
• 1 teaspoon baking powder
• About 4 tablespoons milk (any kind), as needed

Topping

• 1 cup (about 150 g) blueberries, halved if large
• 2 tablespoons flaked almonds (or mixed seeds)
• 1 tablespoon sugar or sweetener

Why These Ingredients Work

Cottage cheese stops tasting like cottage cheese when you blend it up. I used to hate the stuff because of those weird curds but when you pulverize it in a blender it just becomes this thick cream basically. My kids have no idea they’re eating cottage cheese which feels like I’m getting away with something.

The oats don’t get mushy like regular oatmeal and they soak up all the flavors. I use old-fashioned rolled oats not the quick ones because they hold their shape better. Quick oats turn into mush and nobody wants mushy breakfast that looks like baby food.

Coconut oil makes it taste richer than butter does and maple syrup isn’t as cloyingly sweet as regular sugar. I tried it with honey once and it was way too sweet. Maple syrup has this deeper flavor that works better with the blueberries. Plus it mixes in easier when you’re blending everything up.

The vanilla is important even though it seems like a small thing. It makes the whole kitchen smell amazing while it’s baking and adds this warm flavor that makes everything taste more like dessert than health food. I use the real extract not the fake stuff because you can actually taste the difference.

Essential Tools and Equipment

You need a good blender or your cottage cheese will stay lumpy which ruins everything. I learned this the hard way when I tried using my old blender that was basically dying. Ended up with cottage cheese chunks throughout the whole thing and had to start over. Now I use my Vitamix but any decent blender works as long as it can handle thick mixtures.

I use a quarter sheet pan because it’s shallow and cooks evenly. Deep pans don’t work as well because the middle stays raw while the edges get overdone. The quarter sheet is the perfect size for this amount of batter and gives you nice even squares when you cut it.

Use parchment paper unless you like scraping pans for twenty minutes. I tried greasing the pan once thinking it would be fine and spent forever trying to get burnt bits off the bottom. Parchment paper is worth the extra thirty seconds it takes to line the pan.

You’ll also want a decent mixing bowl and a rubber spatula for spreading. Nothing fancy just something big enough to mix everything without making a mess all over your counter.

How To Make Blueberry Cottage Cheese Breakfast Bak

Heat oven to 350°F

Line your pan with parchment paper. Don’t skip this step unless you want to hate your life later when you’re scrubbing burnt breakfast off your pan.

Blend wet ingredients

Put cottage cheese, eggs, coconut oil, maple syrup, and vanilla in your blender. Blend until completely smooth with no lumps at all. This usually takes about a minute depending on your blender. If you see any cottage cheese chunks keep blending because those will ruin the final texture.

Mix dry stuff

Stir oats, brown sugar, and baking powder together in a big bowl. Make sure the baking powder gets distributed evenly or you’ll have weird dense spots. Add the blended cottage cheese mixture and stir everything together. It should look like really thick oatmeal at this point.

Add milk as needed

If your batter is too thick to spread easily, add milk one tablespoon at a time. Different cottage cheese brands have different moisture levels so you might need more or less milk. The final consistency should be spreadable but not runny.

Put it together

Spread the mixture evenly in your prepared pan. It doesn’t need to be perfectly smooth but try to get it relatively even so it cooks uniformly. Scatter the blueberries on top – I like to halve the really big ones so they distribute better and don’t create huge pockets of fruit.

Add toppings

Sprinkle the flaked almonds over everything then add that final tablespoon of sugar. The sugar helps everything get golden and crispy on top.

Bake

Put it in the oven for about 40 minutes. You’ll know it’s done when the top is golden brown and the center feels set when you press it gently. Don’t overbake or it gets dry and nobody wants dry breakfast bake.

Cool and cut

Let it cool for at least 10 minutes before cutting or it will fall apart when you try to serve it. I usually cut it into 16 squares but you can make them bigger if you want.

Expert Tips

Blend it right or start over: If your cottage cheese has lumps you messed up and need to blend longer. I’ve tried mashing lumpy cottage cheese with a fork thinking I could fix it and it doesn’t work. Just blend it properly the first time or you’ll be picking cottage cheese chunks out of your teeth.

Room temperature ingredients work better: Let your cold ingredients sit out for about 30 minutes before you start. Cold cottage cheese and eggs don’t blend as smoothly and you might end up with an uneven texture. I usually take everything out when I start my coffee and by the time I’m ready to cook everything is the right temperature.

Don’t mess with the measurements too much: I’ve tried reducing the sugar thinking it would be healthier but it affects the texture and doesn’t taste as good. The amounts here work so stick with them unless you really know what you’re doing with baking substitutions.

Pro Tips & Cooking Hacks

Don’t overbake this thing. It should still be slightly tender in the middle not dried out like cardboard. If the edges start browning too fast cover it with foil for the last 10 minutes. Nobody wants to eat dry breakfast that tastes like sawdust.

Different cottage cheese brands have different thicknesses so you might need to adjust the milk. Store brands tend to be thinner than name brands so start with less milk and add more if needed. The batter should spread easily but not be soupy.

If your blueberries keep sinking to the bottom toss them with a tiny bit of flour first. This helps them stay suspended in the batter instead of all ending up at the bottom. I learned this from my mom who used to do it with chocolate chips in muffins.

Check your baking powder expiration date. Old baking powder won’t work and your breakfast bake will be dense and flat instead of fluffy. I keep mine in the fridge to make it last longer but replace it every year or so.

Flavor Variations & Suggestions

You can basically throw any fruit in here instead of blueberries. Raspberries work great but bake them for like 5 minutes less because they’re more delicate and break down faster. Fresh strawberries are good too but frozen ones get too watery.

I’ve done banana slices with a bit of cinnamon when I’m feeling fancy. Sliced apples work if you pre-cook them slightly so they’re not too crunchy. Blackberries are amazing but they stain everything purple so be prepared for that.

For chocolate lovers you can add mini chocolate chips instead of fruit. Use about three-quarters cup and they’ll melt slightly but still hold their shape. My kids go crazy for the chocolate version but I try to save it for special occasions or they’ll never eat the healthy fruit versions.

You can also change up the nuts on top. Chopped pecans are really good, or you can use sunflower seeds if someone has nut allergies. I’ve even used granola on top which adds extra crunch and flavor.

Make-Ahead Options

This is perfect for meal prep which is honestly why I started making it in the first place. You can make the whole thing the night before and just bake it in the morning. Cover it tightly with plastic wrap and stick it in the fridge overnight. In the morning let it sit out for about 15 minutes while your oven preheats then bake it normally. It might take an extra 5 minutes since it’s starting cold but that’s it.

I also cut the finished bake into individual squares and freeze them. Wrap each square in plastic wrap and they’ll keep for months. Just pop one in the microwave for 30 seconds and you have instant breakfast on busy mornings. Way better than those processed breakfast bars from the store.

You can even prep the dry and wet ingredients separately if you want. Mix all the dry stuff in one bowl and blend the wet ingredients, then store them separately in the fridge. Just combine them when you’re ready to bake. This works great if you want fresh breakfast but don’t want to do all the work in the morning.

Recipe Notes & Baker’s Tips

The final texture should be somewhere between thick bread pudding and baked oatmeal. Not mushy like regular oatmeal but not dry like a granola bar either. It should hold together when you cut it but still feel creamy and tender when you eat it.

If your batter seems too thick don’t be afraid to add more milk. Start with one tablespoon and work up from there. The cottage cheese moisture content varies a lot between brands so what works for one might not work for another.

Some people ask about using Greek yogurt instead of cottage cheese but it doesn’t work the same way. Greek yogurt is more tart and doesn’t have the same protein structure so the texture comes out different. Stick with cottage cheese for the best results.

The brown sugar adds flavor but you can use regular white sugar if that’s what you have. Brown sugar gives it a slightly deeper, more caramel-like taste that works really well with the oats and blueberries.

Serving Suggestions

This is good by itself but you can dress it up if you want. A dollop of Greek yogurt on top adds extra protein and makes it feel more substantial. Drizzle of honey or maple syrup works too if you want it sweeter.

My kids eat it cold straight from the fridge which is totally fine. Sometimes I think they like it better cold than warm. I usually eat it warm with my coffee in the morning but there’s no wrong way to enjoy it.

Cut it into 16 squares for normal servings or make them bigger if you’re really hungry or feeding teenage boys who eat everything in sight. The squares keep their shape well so you can pack them for lunches or snacks too.

How to Store Your Blueberry Cottage Cheese Breakfast Bake

Keep any leftovers covered in the fridge for up to 3 days though they usually don’t last that long in my house. You can eat them cold or warm them up in the microwave for about 20 seconds per square. Don’t overheat them or they get rubbery.

For longer storage wrap individual squares in plastic wrap and freeze them for up to 3 months. I write the date on each package because after a while you forget when you made things. Thaw them overnight in the fridge or just microwave from frozen for about 45 seconds.

The texture stays pretty good even after freezing which isn’t always the case with egg-based dishes. The oats help everything hold together so it doesn’t get weird and watery like some breakfast casseroles do.

Allergy Information

This has dairy from the cottage cheese and milk, plus eggs. For dairy-free you’d need to find dairy-free cottage cheese which honestly I’ve never tried so I can’t vouch for how well it works. You could probably use a thick cashew cream instead but the texture might be different.

For nut allergies just use seeds instead of almonds on top. Sunflower seeds or pumpkin seeds work fine. The almonds are mostly for crunch anyway so any crunchy topping will do.

If you need it gluten-free make sure your oats are certified gluten-free. Regular oats can be cross-contaminated with wheat during processing so check the package if this matters to you.

Questions I Get Asked A Lot

Can I use low-fat cottage cheese?

You can but it won’t be as rich and creamy. If that’s all you have add an extra tablespoon of butter or coconut oil to make up for the missing fat.

What if my blender isn’t very good?

Push the cottage cheese through a fine mesh strainer first to break up the big curds then blend what’s left. Takes more work but it helps if your blender struggles with thick mixtures.

Can I double this recipe?

Sure, just use a bigger pan like a 9×13 baking dish and increase the baking time to about 50-55 minutes. Check the center with a knife to make sure it’s set.

Are frozen blueberries okay?

Yeah, don’t thaw them first just scatter them on top frozen. They might add a few extra minutes to the baking time and could make it slightly more watery but it still works fine.

Why is mine too wet?

Your cottage cheese was probably really liquidy. Next time drain it in a strainer for 30 minutes first or add a few more oats to absorb the extra moisture.

Can I make mini versions?

You could use a muffin tin but you’d need to adjust the baking time to maybe 20-25 minutes. Fill each cup about 2/3 full and check them earlier since they’ll cook faster in smaller portions.

💬 Let me know if you try this and how it turns out for your family!