This blueberry cottage cheese baked oatmeal is warm, hearty, and lightly sweetened with honey or maple syrup.
Bursting with juicy blueberries and rich in protein from cottage cheese and eggs, it’s a wholesome way to start the day—whether you serve it warm or chilled.
Why You’ll Love This Recipe
Naturally sweetened – Uses honey or maple instead of refined sugar.
High-protein breakfast – Cottage cheese and eggs keep you full.
One-bowl recipe – Easy cleanup and quick prep.
Perfect for meal prep – Slice into bars for on-the-go mornings.
Customizable – Works with frozen berries, nuts, or spices.
What You’ll Need (Ingredient Highlights)
Cottage cheese – Adds moisture and a boost of protein.
Rolled oats – The base of the bake; old-fashioned oats give the best texture.
Fresh blueberries – Juicy bursts of flavor in every bite.
Eggs – Help bind the mixture while adding richness.
Honey or maple syrup – Gently sweetens the oats.
Cinnamon + vanilla – Warm, cozy flavor.
Baking powder (optional) – Adds a bit of lift, but it works fine without.
Pro Tips Before You Start
Grease your pan well – Prevents sticking and helps with easy serving.
Blend or whisk – Blending gives a smoother texture; whisking keeps it chunky.
Use fresh or frozen blueberries – If using frozen, don’t thaw—just fold in gently.
Cool before slicing – Helps it set cleanly into squares or bars.
How to Make Blueberry Cottage Cheese Baked Oatmeal
Step 1: Preheat the Oven
Set your oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish.
Step 2: Combine Wet Ingredients
In a large bowl or blender, mix together cottage cheese, oats, eggs, honey or maple syrup, vanilla, and cinnamon until fully combined.
Step 3: Fold in Blueberries
Gently stir in the blueberries, being careful not to mash them.
Step 4: Transfer to Baking Dish
Pour the mixture into your prepared baking dish and smooth the top evenly.
Step 5: Bake
Bake for 25–30 minutes until golden on top and set in the middle.
Step 6: Cool & Serve
Let it cool for 5 minutes, then slice and enjoy as-is or with toppings.
What to Serve It With
Greek yogurt – For extra protein and creaminess.
Chopped nuts – Adds crunch and richness.
Drizzle of honey – For a touch of sweetness.
Fresh fruit – Brightens up the plate.
Variations & Substitutions
Make it dairy-free – Use dairy-free cottage cheese and a flax egg.
Swap fruit – Try raspberries, strawberries, or chopped peaches.
Add-ins – Stir in chia seeds, hemp hearts, or chopped walnuts.
Storage & Leftovers
Refrigerator – Store in an airtight container for 4–5 days.
Freezer – Freeze for up to 3 months. Wrap squares individually.
Reheat – Microwave for 30 seconds or warm in a toaster oven.
FAQs
Can I use frozen blueberries?
Yes! Use them straight from the freezer and fold in gently.
Is it sweet enough without honey?
If you like a more savory version, you can skip the sweetener or reduce it.
Do I have to blend it?
No, whisking works too! Blending just gives a smoother texture.
Can I use quick oats?
Yes, but the bake will be softer. Old-fashioned oats hold up better.
What if I’m out of baking powder?
You can leave it out—the eggs provide structure.
Can I prep it overnight?
Yes, refrigerate the mixture overnight and bake in the morning.
Can toddlers eat this?
Absolutely—just skip the honey if serving to babies under 1 year.
Final Thoughts
This blueberry cottage cheese baked oatmeal is a nourishing, naturally sweet breakfast that’s easy to prep and perfect for sharing.
Whether you’re starting your day slow or grabbing a slice on the go, this wholesome bake has you covered.
