Description
A protein-rich and cozy breakfast made with cottage cheese, oats, and blueberries, perfect for lazy weekend mornings.
Ingredients
Scale
- 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)
Instructions
- Preheat oven to 350°F (180°C). Line a large baking sheet with parchment paper and spray four 2-cup oven-safe bowls with non-stick spray.
- Add cottage cheese, eggs, oats, banana, maple syrup, and baking soda to a high-speed blender.
- Blend for 30–45 seconds until smooth, stopping to scrape down as needed.
- If batter is too thick, add a splash (1–2 tbsp) of milk and pulse briefly.
- Divide the batter evenly between the bowls, filling each about two thirds full.
- Scatter blueberries on top, pressing some into the batter.
- Bake for 35–40 minutes until golden and firm. Start checking at 35 minutes.
- Let cool for at least 10 minutes before serving.
Notes
For a dairy-free option, experiment with silken tofu and plant milk, though texture will change.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 12g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 180mg