A custardy, protein-rich breakfast bake with cottage cheese, blueberries, oats, and warm cinnamon notes.
# What You'll Need:
→ Dairy & Eggs
01 - 2 cups low-fat cottage cheese, room temperature
02 - 2 large eggs
03 - 1/2 cup almond milk or milk of choice
→ Sweeteners & Flavorings
04 - 1/4 cup honey or maple syrup
05 - 1 teaspoon vanilla extract
06 - 1/2 teaspoon ground cinnamon
07 - 1/4 teaspoon salt
→ Grains & Seeds
08 - 1/2 cup rolled oats, use gluten-free oats if needed
09 - 1 tablespoon chia seeds, optional
→ Fruit & Nuts
10 - 1 1/2 cups fresh or frozen blueberries, do not thaw if frozen
11 - 1/4 cup chopped almonds or walnuts, optional
→ For Baking
12 - Cooking spray or butter for greasing
# Steps to Follow:
01 - Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish with cooking spray or butter.
02 - In a large bowl, blend the cottage cheese until mostly smooth using a whisk or hand mixer. Add eggs, honey or maple syrup, and vanilla extract. Whisk until combined.
03 - Add cinnamon, salt, rolled oats, and chia seeds if using. Pour in the milk. Gently fold to combine, ensuring the mixture is uniform but not overmixed.
04 - Fold in blueberries and nuts if using gently to avoid crushing the berries.
05 - Pour the batter into the prepared baking dish, spreading evenly. Bake for 45 to 60 minutes, until the edges are golden, the center is mostly set with a slight jiggle, and a toothpick inserted in the center comes out clean or with moist crumbs. Tent loosely with foil if the top browns too quickly.
06 - Cool on a wire rack for at least 30 to 60 minutes to set. For cleanest slices, cool completely or chill in the refrigerator. Cut into 8 squares and serve plain or with toppings like Greek yogurt, sugar-free syrup, or fresh berries.
