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Low-Calorie Blueberry Cottage Cheese Bake

Low-Calorie Blueberry Cottage Cheese Bake 290 Cal

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A simple, protein-packed baked breakfast made with cottage cheese, oats, eggs, and fresh blueberries. It comes together in one blender and bakes into a fluffy, golden dish that works for meal prep or a quick morning meal.

  • Total Time: 50 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 ½ cups cottage cheese (low-fat or full-fat)
  • 4 large eggs
  • 1 cup rolled old-fashioned oats
  • 1 large ripe banana, mashed
  • ⅓ cup maple syrup (or 3 tbsp monk fruit sweetener for sugar-free)
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • Pinch of salt
  • 1 cup fresh blueberries (or frozen, do not thaw)
  • Optional: sliced almonds or chopped walnuts
  • Optional: Greek yogurt
  • Optional: extra fresh blueberries
  • Optional: drizzle of maple syrup

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Lightly spray four 2-cup glass bowls with non-stick spray or grease one 8×8-inch baking dish. Place the bowls on a large baking sheet.
  3. Add cottage cheese, eggs, oats, mashed banana, maple syrup, baking soda, vanilla extract, cinnamon, and salt to a high-powered blender. Blend until smooth. If the batter is too thick, add a splash of milk. It should be thick but pourable.
  4. Pour the batter evenly into the bowls until each is more than halfway full. Top with fresh blueberries. To keep blueberries from sinking, use frozen ones or add them 15 minutes into baking.
  5. Bake for 35 to 40 minutes, until the tops are golden brown, the batter has puffed up, and a toothpick inserted in the center comes out clean.
  6. Remove from the oven and let sit for at least 10 minutes. Add your preferred toppings and serve warm.

Notes

  • Use frozen blueberries straight from the freezer to stop them from sinking to the bottom.
  • If your blender is not high-powered, soak the oats in water for 10 minutes before blending for a smoother batter.
  • Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave for 60 to 90 seconds.
  • You can freeze individual portions for up to 2 months. Thaw overnight in the fridge before reheating.
  • Swap maple syrup for monk fruit sweetener to reduce sugar content.
  • This recipe works well in a standard muffin tin. Reduce baking time to 20 to 25 minutes.
  • Author: Emily Frost
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Low Calorie

Nutrition

  • Serving Size: 1 bowl (approximately 1 cup)
  • Calories: 290
  • Sugar: 18g
  • Sodium: 420mg
  • Fat: 7g
  • Saturated Fat: 2g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 4g
  • Protein: 18g
  • Cholesterol: 195mg

Find it online: https://www.frostyrecipes.com/low-calorie-blueberry-cottage-cheese-bake-recipe/