Baked Blueberry Cottage Cheese Bowls

Name: Baked Blueberry Cottage Cheese Bowls
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 360 g cottage cheese (1½ cups); 4 large eggs; 90 g old fashioned rolled oats (1 cup); 1 ripe banana; 80 ml maple syrup (⅓ cup); 1 tsp baking soda; 150 g fresh blueberries (1 cup)

By: John.Morgan35 | Published onDecember 22, 2025

Baked Blueberry Cottage Cheese Bowls topped with fresh blueberries and oats.

Cottage Cheese Breakfast

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I’ve been making these baked blueberry cottage cheese bowls on slow weekend mornings for months. They look and feel indulgent golden tops, jammy pockets of blueberry, and a custardy interior yet they’re built from wholesome pantry staples. If you want a protein-forward, grab-and-go breakfast or a cozy brunch dish that’s both simple and satisfying, this is the one to try.

What makes this recipe special

This recipe balances creamy cottage cheese and oats for a dense, custardy bake that’s naturally sweetened with banana and maple syrup. The cottage cheese adds protein and tang, the oats create body, and the blueberries give bursts of acidity that contrast the richness. It’s one of those rare breakfasts that feels treat-like but fuels you through the morning.

“I wasn’t expecting anything fancy, but the contrast between the warm, custardy base and the jammy blueberries completely sold me. Perfect for lazy mornings.” — A frequent tester

Why people pick this recipe:

Protein-rich start to the day without extra powder or yogurt.
Minimal hands-on time — blender does most of the work.
Easy to scale or portion into meal-prep bowls.
Kid-friendly and great for company.

How this recipe comes together

Before you blend and bake, here’s the quick overview so you know what to expect:

Preheat and prep four 2-cup oven-safe bowls on a baking sheet.
Blend cottage cheese, eggs, oats, banana, maple syrup, and baking soda into a smooth batter.
Pour batter into bowls, scatter blueberries, press a few into the batter for pockets.
Bake until golden and set, then cool to develop a custardy texture. This flow keeps the process efficient and prevents surprises mid-bake.

What you’ll need

360 g cottage cheese (1½ cups). Full fat recommended for best texture. You can use low-fat, but expect a slightly less creamy result.
4 large eggs — bring to room temperature 30 minutes before blending to help emulsify and prevent a dense bake.
90 g old fashioned rolled oats (1 cup). Do not use quick oats; they break down too much.
1 ripe banana. The riper (spottier) the sweeter and more moist.
80 ml maple syrup (⅓ cup). Honey is an okay swap, but flavor will differ.
1 tsp baking soda. Adds lift and a lighter crumb.
150 g fresh blueberries (1 cup). Frozen berries work fine; don’t thaw if you want less bleed. Notes: For a dairy-free version, experiment with silken tofu plus a splash of plant milk, though texture and protein will change.

Step-by-step instructions

Preheat your oven to 350°F (180°C). Line a large baking sheet and lightly spray four 2-cup oven-safe bowls with non-stick spray.
Add the cottage cheese, eggs, oats, banana, maple syrup, and baking soda to a high-speed blender.
Blend for 30–45 seconds until the mixture is completely smooth. Stop and scrape if needed. No visible oat pieces should remain.
If the batter is too thick to pour easily, add a splash (1–2 tbsp) of milk and pulse briefly to loosen.
Divide the batter evenly between the prepared bowls, filling each about two thirds full to leave room for rising.
Scatter the blueberries on top. Use your finger to gently press some berries into the batter so you get pockets of jammy fruit throughout.
Bake on the sheet for 35–40 minutes. Start checking at 35 minutes — the tops should be golden and firm to the touch.
Remove from the oven and let cool at least 10 minutes before eating. Cooling is crucial: it finishes setting the custardy interior.

Best ways to enjoy it

Serve warm with a drizzle of extra maple syrup or a spoonful of Greek yogurt for tang.
Top with toasted nuts (almonds or pecans) for crunch and extra fats.
Pair with a green smoothie or black coffee for a balanced brunch plate.
For brunch guests, plate with a scattering of fresh mint and a dusting of flaky sea salt to lift the flavors.

Storage and reheating tips

Refrigerator: Store cooled bowls in an airtight container for up to 4 days. The custard firms slightly but reheats nicely.
Freezing: Freeze individual bowls (well-wrapped) up to 2 months. Thaw in the fridge overnight before reheating.
Reheating: Microwave on medium power for 45–75 seconds, or reheat in a 325°F (160°C) oven for 10–12 minutes. If reheating from frozen, add a few extra minutes and cover loosely with foil. Safety note: Consume refrigerated leftovers within 4 days to prevent bacterial growth from the dairy and eggs.

Pro chef tips

Room-temp eggs: Letting eggs warm reduces curdling and improves the custard’s texture.
Smooth batter = even bake: Fully blend the oats so the interior is silky rather than gritty.
Don’t overbake: The bowls will continue to set as they cool. Aim for a slight jiggle in the center at 35 minutes.
Use a baking sheet: Placing bowls on a sheet makes them easy to remove and catches spills.
Swap the maple syrup sparingly: It contributes moisture as well as sweetness; reduce only slightly if substituting.

Creative twists

Lemon-Blueberry: Add 1 tsp lemon zest and a splash of lemon juice to brighten the flavor.
Chocolate chip: Drop a few dark chocolate chips with the blueberries for a dessert-like version.
Apple-cinnamon: Replace blueberries with chopped apples and 1 tsp cinnamon; reduce maple syrup slightly if apples are sweet.
Vegan-ish: Try silken tofu and a flax “egg” (1 tbsp flax + 3 tbsp water per egg) — texture will be noticeably different but still tasty.

Common questions

Q: How long does it take to make Baked Blueberry Cottage Cheese Bowls from start to finish? A: Active prep is about 10 minutes — most time is hands-off blending and baking. Count on roughly 50 minutes total including baking and the crucial 10-minute cooling time.

Q: Can I use frozen blueberries for these Baked Blueberry Cottage Cheese Bowls? A: Yes. Use frozen straight from the freezer; do not thaw to avoid excess bleeding into the batter. Expect a bit more moisture, so check doneness at the lower end of the bake time.

Q: What if I don’t have a high-speed blender? A: A good food processor will work, but you may need to blend a bit longer and scrape down the sides to reach a smooth consistency. The goal is no visible oat pieces.

Q: Can I make this recipe dairy-free or vegan? A: You can experiment with silken tofu and flax eggs, but the texture and protein will differ. Full-fat cottage cheese gives the distinctive custardy richness that plant swaps can’t exactly replicate.

Q: How high in protein are these bowls? A: Cottage cheese provides the bulk of the protein. Each bowl (using full-fat cottage cheese) contains a solid protein boost compared with most oat-only bakes, making it a great post-workout or morning option.

Q: Will the oats make the bake dense? A: Using old fashioned rolled oats and blending them smooth prevents a gummy texture. The baking soda and eggs provide lift, so you get a custardy yet not overly heavy result.

Q: Can I prepare the batter the night before? A: You can blend the batter and store it in the fridge overnight, but expect a slightly firmer texture after baking because the oats absorb more liquid. Bake from cold and add a splash of milk if it’s too thick to pour.

Q: Is this safe to serve to kids and pregnant people? A: Yes, as long as eggs are fully cooked (the bake reaches a set, firm top). For pregnancy, use pasteurized cottage cheese and ensure internal temperature is adequate; when in doubt, consult your healthcare provider.