This high-protein, no-flour breakfast bake combines sweet blueberries, creamy cottage cheese, and oats for a healthy, satisfying morning meal. It’s like a cross between a bread pudding and cheesecake—but guilt-free!

Why You’ll Love This Recipe

✔ 20g protein per serving – Keeps you full for hours
✔ No refined sugar – Naturally sweetened with fruit
✔ Meal-prep friendly – Make ahead for busy mornings
✔ Gluten-free option – Use certified GF oats

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Ingredients (Serves 6)

Base

• 2 cups cottage cheese (small-curd, full-fat for creaminess)
• 3 eggs
• 1 tsp vanilla extract
• 1 tbsp honey or maple syrup (optional)
• ½ tsp cinnamon

Add-Ins

• 1 cup rolled oats
• 1 ½ cups fresh or frozen blueberries
• ¼ cup chopped nuts (walnuts, almonds, or pecans)

Topping (Optional)

• Greek yogurt drizzle
• Extra blueberries
• Nut butter

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Step-by-Step Instructions

1️⃣ Prep & Preheat

• Preheat oven to 375°F (190°C). Grease an 8×8-inch baking dish.

2️⃣ Blend the Base

• In a blender, pulse cottage cheese, eggs, vanilla, honey (if using), and cinnamon until smooth.

3️⃣ Layer & Bake

1. Stir in oats, then gently fold in blueberries.
2. Pour into the baking dish and sprinkle with nuts.
3. Bake 35-40 mins until golden and set.

4️⃣ Serve Warm or Cold!

• Let cool 10 mins before slicing.
• Top with yogurt, extra berries, or nut butter.

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Pro Tips

🍯 Sweeter option: Add 1 mashed banana to the blend.
🔥 Crispy top: Broil 2-3 mins at the end.
❄️ Storage: Keeps refrigerated for 4 days or frozen for 2 months.