Description
This Nutritious Blueberry Cottage Cheese Breakfast Bake is a wholesome and delicious way to start your day. Packed with protein-rich cottage cheese, fiber-filled oats, antioxidant blueberries, and crunchy walnuts, it’s a balanced breakfast option that’s easy to prepare and perfect for meal prep.
Ingredients
Scale
Main Ingredients
- 1 1/2 cups low-fat cottage cheese
- 1 cup rolled oats
- 1/2 cup almond milk
- 1/2 teaspoon vanilla extract
- 1 tablespoon honey
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 large eggs
- 1 1/2 cups fresh blueberries
- 1 tablespoon chia seeds
- 1/4 cup chopped walnuts
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×9-inch baking dish with cooking spray or butter to prevent sticking.
- Combine Base Ingredients: In a large mixing bowl, mix low-fat cottage cheese, rolled oats, almond milk, vanilla extract, honey, cinnamon, and salt until well combined and oats are evenly dispersed.
- Beat Eggs: Crack the two eggs into a small bowl and beat them until yolks and whites are fully blended.
- Incorporate Eggs: Add the beaten eggs to the cottage cheese mixture and stir thoroughly to integrate the eggs evenly.
- Fold in Blueberries: Gently fold fresh blueberries into the batter, taking care not to crush them, ensuring even distribution.
- Add Seeds and Nuts: Stir in chia seeds and chopped walnuts to add texture and nutrition.
- Prepare for Baking: Pour the mixture into the greased baking dish and spread it evenly with a spatula.
- Bake: Place the dish in the oven and bake for 30 to 40 minutes until the top turns golden brown and the center sets with a slight jiggle when shaken.
- Cool: Remove from oven and let cool for about 10 minutes to allow the bake to firm up.
- Serve: Serve warm or at room temperature for a satisfying and nutritious breakfast.
Notes
- You can substitute almond milk with any other plant-based or dairy milk.
- For added sweetness, drizzle extra honey on top after baking if desired.
- Make sure not to overmix the blueberries to keep their shape intact.
- Store leftovers covered in the refrigerator for up to 3 days.
- This breakfast bake can be enjoyed cold or reheated in the microwave.
