Ingredients
Scale
- 2 cups rolled oats (gluten-free if needed)
- 1 cup full-fat (4%) cottage cheese (blended smooth)
- 2 large eggs
- 1.5 cups almond milk (or milk of choice)
- ⅓ cup pure maple syrup or honey
- 1 tbsp lemon zest (about 1 fresh lemon)
- 1 tsp fresh thyme leaves (finely chopped)
- 1 tsp baking powder
- 1 tsp vanilla extract
- ½ tsp salt
- 1.5 cups fresh blueberries (tossed in 1 tbsp oat flour)
Instructions
- Preheat your oven to 375°F. Grease an 8×8-inch baking dish.
- In a large mixing bowl, whisk together the blended cottage cheese, eggs, almond milk, maple syrup, lemon zest, chopped thyme, vanilla, baking powder, and salt.
- Stir in the rolled oats until fully combined. Gently fold in the fresh blueberries.
- Pour mixture into the greased baking dish and spread evenly. Bake for 35 to 40 minutes until golden on top and set in the center. Let cool for 10 minutes before slicing.
Notes
- Toss fresh blueberries in a tiny bit of flour or oats before folding them in to prevent sinking. Use fresh blueberries, not thawed frozen ones, as frozen berries release too much liquid and can make the center gummy.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20g
- Sodium: 525mg
- Fat: 8g
- Saturated Fat: 2.5g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 100mg