Baked Blueberry Cottage Cheese Bowls Recipe

Introduction

Baked Blueberry Cottage Cheese Bowls are a delicious and wholesome breakfast option that combines creamy cottage cheese, oats, and fresh blueberries. These nutritious bowls are easy to prepare and bake into a warm, custardy treat perfect for any morning.

Ingredients

• 360 g cottage cheese (1½ cups, full fat recommended)
• 4 large eggs (brought to room temperature 30 minutes before blending)
• 90 g old fashioned rolled oats (1 cup, not quick oats)
• 1 ripe banana (the spottier the better)
• 80 ml maple syrup (⅓ cup)
• 1 tsp baking soda
• 150 g fresh blueberries (1 cup, frozen works too)

Instructions

1. Step 1: Preheat your oven to 350°F (180°C). Generously spray four 2-cup oven-safe bowls with non-stick cooking spray and place them on a large baking sheet.
2. Step 2: Add the cottage cheese, eggs, oats, banana, maple syrup, and baking soda to a high speed blender or food processor. Blend for 30 to 45 seconds until completely smooth with no visible oat pieces. If the mixture seems too thick to pour easily, add a splash of milk and pulse briefly.
3. Step 3: Pour the batter evenly into the prepared bowls, filling each about two thirds full to leave room for rising. Top each bowl with blueberries, then gently press some berries down into the batter to create pockets of jammy blueberries.
4. Step 4: Bake for 35 to 40 minutes until the tops are golden brown and firm to the touch. Start checking at 35 minutes to avoid overbaking.
5. Step 5: Remove from the oven and let cool for at least 10 minutes before eating. This cooling time is crucial for achieving the perfect custardy texture.

Tips & Variations

• Use frozen blueberries if fresh are not available; just add them directly from the freezer without thawing.
• For extra flavor, sprinkle a pinch of cinnamon or nutmeg into the batter before baking.
• Swap maple syrup for honey or agave nectar for a different sweetness profile.
• Add a handful of chopped nuts or seeds on top before baking for extra crunch.
• If the batter is too thick, a small splash of milk or plant-based milk will help it pour smoothly.

Storage

Store leftover bowls in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the microwave for about 30 to 60 seconds until heated through. Avoid overheating to maintain the custardy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat or non-fat cottage cheese instead of full fat?

Yes, but full fat cottage cheese gives a richer, creamier texture. Using lower-fat versions may result in a slightly less creamy final dish.

Can I prepare these bowls ahead of time?

Absolutely. You can blend the batter and refrigerate it, then pour into bowls and bake fresh in the morning, or bake in advance and reheat before serving.

Baked Blueberry Cottage Cheese Bowls Recipe

Pin Recipe

Print Recipe

★★★★★

4.5 from 80 reviews

Delicious and healthy Baked Blueberry Cottage Cheese Bowls featuring a creamy blend of cottage cheese, eggs, oats, banana, and maple syrup, topped with fresh blueberries. These custardy bowls are baked to golden perfection and make for a perfect high-protein breakfast or snack.

• Author: Rita
• Prep Time: 10 minutes
• Cook Time: 35-40 minutes
• Total Time: 45-50 minutes
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Cottage Cheese Mixture

• 360 g cottage cheese (1½ cups, full fat recommended)
• 4 large eggs (brought to room temperature 30 minutes before blending)
• 90 g old fashioned rolled oats (1 cup, not quick oats)
• 1 ripe banana (the spottier the better)
• 80 ml maple syrup (⅓ cup)
• 1 tsp baking soda

Topping

• 150 g fresh blueberries (1 cup, frozen works too)

Instructions

1. Preheat and Prepare Bowls: Preheat your oven to 350°F (180°C). Generously spray four 2-cup oven safe bowls with non stick cooking spray and arrange them on a large baking sheet for easy handling.
2. Blend Ingredients: Add cottage cheese, eggs, rolled oats, ripe banana, maple syrup, and baking soda into a high speed blender or food processor. Blend for 30 to 45 seconds until the mixture is completely smooth without any visible oat pieces. If the batter is too thick for pouring, add a splash of milk and pulse briefly to loosen the consistency.
3. Fill Bowls and Add Blueberries: Evenly pour the batter into the prepared bowls, filling each about two thirds full to allow room for rising during baking. Generously top each bowl with fresh blueberries, then gently press some berries down into the batter using your finger to create pockets of jammy blueberry flavor throughout the bowls.
4. Bake: Place the baking sheet with the bowls into the preheated oven. Bake for 35 to 40 minutes or until the tops are golden brown and firm to the touch. Begin checking for doneness at 35 minutes to prevent overbaking.
5. Cool and Serve: Remove the bowls from the oven and allow them to cool for at least 10 minutes. This resting period is essential to achieve the perfect custardy texture before serving. Enjoy warm or at room temperature.

Notes

• Use full-fat cottage cheese for creamier texture and richer flavor.
• Room temperature eggs blend more smoothly with the other ingredients.
• Ripe bananas add natural sweetness and moisture; the riper the better.
• You can substitute frozen blueberries if fresh are not available; just thaw before using.
• Non-stick spray ensures easy release and cleanup.
• Serving the bowls warm enhances the custardy experience, but they also taste great chilled.
• Adding a splash of milk is optional and depends on desired batter consistency.

Keywords: baked blueberry bowls, cottage cheese breakfast, healthy baked oats, high protein breakfast, gluten free oats recipe