Blueberry Cottage Cheese Breakfast Bake
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This blueberry cottage cheese breakfast bake tastes like cheesecake for breakfast! With 17g of protein, fewer than 250 calories and just one dish and a blender needed, it’s the ultimate easy, healthy breakfast.
I’ve been on such a cottage cheese kick lately because it’s just so versatile. From cottage cheese banana bread to cottage cheese pasta, it adds the perfect creamy texture and a big boost of protein to both sweet and savory recipes.
This blueberry cottage cheese breakfast bake reminds me a lot of baked oatmeal, just without the rolled oats. The texture is light and custardy, almost like cheesecake for breakfast. With 17g of protein and under 250 calories per serving, it’s the perfect balanced breakfast that I feel good about eating.
“Absolutely delicious! And so simple to make. My 4-year old said it’s “super duper yummy” (the equivalent of an Olivia chef kiss). It’s almost a cross between cheesecake and a pancake. I will definitely be making this again soon!”
Table of Contents
Why I Love This Breakfast Bake
- Simple ingredients: Made with less than 10 pantry staple ingredients you probably already have on hand.
- Quick to make: Just blend, pour and bake. Everything comes together in one dish and a blender for minimal cleanup.
- Healthy and satisfying: Each serving has 17g of protein and under 250 calories, so it’s a balanced way to start the day.
- Meal prep friendly: Bake once and enjoy all week for a quick grab-and-go breakfast.
- Perfect for brunch: It looks impressive enough to serve for the holidays but is easy enough for any morning.
Ingredients Needed
- cottage cheese – the star of the show! I recommend full-fat for the best creamy texture and flavor. My favorite brand is Good Culture. It has the perfect texture!
- eggs – helps bind everything together and give the breakfast bake structure.
- maple syrup – adds natural sweetness and moisture.
- oat flour – keeps it wholesome while giving the bake a soft, cake-like texture. Use store-bought or make homemade oat flour.
- blueberries – fresh or frozen both work. They add sweetness and juicy bursts in every bite.
Find the full ingredient list with measurements in the recipe card below.
Recipe Substitutions & Variations
- Cottage cheese: You can use low-fat cottage cheese if you prefer, though the texture will be slightly less creamy.
- Maple syrup: Honey or agave nectar also work, or use a sugar-free syrup to reduce the carbs.
- Blueberries: Try raspberries, strawberries or a mix of berries for a fun flavor twist.
- Add-ins: Mix in a sprinkle of lemon zest for brightness or a handful of chopped nuts for crunch.
How to Make Blueberry Cottage Cheese Breakfast Bake
Step 1: Add the cottage cheese, eggs, maple syrup, vanilla, oat flour, baking powder, cinnamon and salt to a blender or food processor. Blend until smooth and creamy.
Step 2: Gently stir the blueberries into the blended mixture.
Step 3: Pour the batter into your prepared baking dish and scatter a few extra blueberries on top.
Step 4: Place in the oven and bake for about 35–40 minutes, or until the top is golden and the center is set.
Brittany’s Baking Tips!
- Use full-fat cottage cheese: It gives the bake the creamiest, most cheesecake-like texture.
- Blend until smooth: Make sure the batter is fully blended before folding in the blueberries so you don’t end up with curds of cottage cheese.
- Check for doneness: The bake should be golden on top and set in the center. A toothpick should come out mostly clean.
- Let it cool slightly: This helps the texture firm up and makes it easier to slice cleanly.
How to Store & Reheat
- Store: Let the bake cool completely, then cover and store in an airtight container in the refrigerator for up to 4–5 days.
- Freeze: Slice into portions, wrap each piece tightly, and store in a freezer-safe bag or container for up to 3 months.
- Reheat: Warm individual slices in the microwave for 30–60 seconds or in the oven at 350°F until heated through.
Frequently Asked Questions
Yes! This bake is great for meal prep. You can make it a day or two in advance and store it in the fridge. Just reheat individual slices when you’re ready to eat.
Definitely. You can use fresh or frozen blueberries. No need to thaw them first. Adding them frozen helps prevent the bake from getting soggy.
Yes! You can double it and bake in a 9×13-inch dish. The bake time may need to increase by 5–10 minutes.
This bake is delicious warm or chilled. For a balanced breakfast, pair it with a side of oven baked turkey bacon or turkey sausage and some scrambled egg whites for extra protein. You can also top it with Greek yogurt, a drizzle of maple syrup or extra blueberries for a touch of sweetness.
More Breakfast Recipes
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Blueberry Cottage Cheese Breakfast Bake
Ingredients
- 1 ½ cups full-fat cottage cheese
- 3 large eggs
- ⅓ cup pure maple syrup
- 1 teaspoon vanilla extract
- ½ cup (81 grams) oat flour
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 cup blueberries, plus more for topping
Instructions
- Preheat oven to 350°F. Grease an 8×8-inch baking dish with cooking spray or line with parchment paper.
- In a blender or food processor, combine cottage cheese, eggs, maple syrup, vanilla, oat flour, baking powder, cinnamon and salt. Blend until smooth.
- Stir in the blueberries.
- Transfer batter to the prepared baking dish. Top with extra blueberries.
- Bake for 35–40 minutes, until the top is golden and the center is set. A toothpick should come out mostly clean.
- Portion and serve with a drizzle of maple syrup if desired.
Notes
- You can use fresh or frozen blueberries for this recipe. If using frozen, don’t thaw them first to avoid extra moisture.
- For the best creamy texture, stick with full-fat cottage cheese.
- This recipe can easily be doubled and baked in a 9×13-inch dish. Just extend the bake time slightly.
- How to store: Store leftovers in the fridge for up to 5 days or freeze for up to 3 months. To reheat, warm individual slices in the microwave for 30–60 seconds or in the oven at 350°F until heated through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Equipment
Like This Recipe? Rate & Comment Below!
Have you ever tried using an immersion blender instead, I feel like it is a much easier clean up? Thanks
Yes, an immersion blender should work great for this! Just make sure everything is blended really smooth so the cottage cheese fully breaks down. Hope you enjoy it!
I made this for the second time this morning, and I enjoyed it both times, but much more this morning with a few changes that suited my tastes.
I love blueberries, especially with Cheerios, but not so much when baked into egg style dishes. So I left them out, and added about a quarter teaspoon of nutmeg for some additional warm spice.
Baked up beautifully, and tasted great
Thank you so much for sharing your skill and experience in cooking with us!
So glad you enjoyed this one, Rosemary! I love how you made it your own with the nutmeg and skipping the blueberries, that warm spice sounds perfect here. Thanks so much for making it and for coming back to share what worked for you!
This is the best breakfast ever! Being a teacher plus gluten free eating healthy is hard. This is so easy. I make on sunday and have it for a few days. Thank you so much for the recipe!
So glad this has been working so well for you, Missy! I love that it makes busy mornings easier and that you can prep it ahead for the week. Thanks so much for making the recipe and for coming back to leave a review.
This was delicious!!! I’m going to be making this on a regular basis. So good warm or cold with a scoop of vanilla yogurt on top – yum!!
This is exactly what I did too!
Do I have to use oat flour?
You can swap the oat flour if needed, but it will change the texture a bit. I’ve had others comment saying almond flour worked well for them, though I haven’t tested it myself. I’d love to hear how it goes if you try it!
So glad I made this last night! It was a perfect Sunday morning breakfast before church. I doubled it and baked it for an extra 15-20 min. Delicious and kid approved!
Woo!! That makes me happy to hear, Bailey. So glad you and your family enjoyed this recipe. Thanks for coming back to leave a review. 🙂
This is delicious warm or cold! Loved it so much I’m making it again (and I do not like cottage cheese but blended you don’t realize you’re eating it)!
Looking forward to trying this. Have just 1 question. The recipe says there are 4 servings, but the photo shows 9 slices. Please confirm that 1/4 of the recipe is 248 kcals. Thanks!
This is the only way I will eat cottage cheese! it is so good baked!
Yay! So glad you enjoyed the recipe, Erin. Thanks for coming back to leave a review. I really appreciate it. 🙂
I loved it! I will definitely make it again and again. Thanks
Yay! So glad you enjoyed this recipe, Karla. Thanks for coming back to leave a review. I really appreciate it!
Can I substitute something else for the oat flour in cottage cheese breakfast bake?
I haven’t tested this recipe with a different flour, but almond flour should work best as a swap since it’s similar in texture.
Would this recipe work with almond flour instead of oat flour? I have both on hand, but I would like to make a lower carb version if possible.
I haven’t tried it, but someone else commented saying she used almond flour and it turned out great. Let me know what you think if you end up making this recipe!
Would this recipe work with pressed cottage cheese?
Yes, pressed cottage cheese should work here since the recipe is blended, just keep in mind it may make the batter a bit thicker.
hi Brittany,
I made this recipe twice and did not result in a successful cake.
I think something is off with the oat flour. 1/2 cup is not 81 grams. I was putting half cup. 81 grams is closer to 1 cup. which is the right amount?
Oh no! So sorry to hear that! How did yours turn out? Was it dry? I measured 1/2 cup oat flour at 81 grams and I know many people have had success with this recipe, so I’m trying to think what might have gone wrong. What brand of cottage cheese did you use?
Mine came out super gummy! Is that the oat flour??
So sorry that happened, Lindsay. A gummy texture can happen if the batter is overblended or if the cottage cheese used is extra wet since some brands have much more moisture than others, and oat flour can also feel gummy if it’s slightly underbaked. Did you use frozen blueberries or notice if the center seemed a bit underdone when you took it out?
I just love this recipe! It’s so easy to make and combine that with how good it tastes it has me wanting to make it every week! I think want to try putting a few walnuts on top next time.
So glad you’re loving this recipe, Lorie! Adding walnuts on top sounds like such a good idea for a little crunch. Thanks so much for making it and for coming back to leave a review. I really appreciate it!
Accidentally left out the baking powder, and it was still delicious. Looking forward to making it again, WITH baking powder this time.
So glad you still enjoyed it, Cristal! Love that it turned out delicious even without the baking powder and I think you’ll love it even more next time. Thanks so much for making it and for coming back to leave a review.
I hastily gave this recipe a bad review. I tasted it warm and absolutely hated it. Didn’t taste like cheesecake at all to me and I was not a fan. However, I let it cool and now when I eat it out of the fridge, it is great! Tastes like a totally different recipe! Went back to edit my initial review, but it doesn’t seem to be there on the site. If you don’t like this recipe warm, I definitely encourage you to hold off and try it chilled! Makes all the difference.
So glad you came back to update your review, Keri. It is awesome to hear that chilling it made such a difference for you. Thanks for giving the recipe another chance and for taking the time to share your experience. I really appreciate it!
I’m not sure what happened with this, I used Good Culture cottage cheese 2% and 68g of oat flour (which was exactly a half a cup and also happened to be the amount I had left in my pantry).
I cooked this on the low end of the time range and it came out very brown on top and super puffed up. It didn’t really flatten much as it cooled surprisingly.
When I ate it this morning, it was very dense, did not taste like cheesecake (or much of anything really).
I managed to eat it, because between the cottage cheese and blueberries, this is a more expensive breakfast to make. If I attempted to make it again, I would definitely cook less time, but the flavor is definitely missing something, maybe some lemon juice/zest?
Thanks for sharing all the details, Angela. Using 2% cottage cheese instead of full-fat can definitely make this bake denser and less flavorful, and if it puffed up and browned quickly, it may have been a bit overbaked for your oven. I agree that a little lemon juice or zest would be a nice way to brighten the flavor if you decide to try it again.
If your video you have a white frosting of sorts on the blueberry cake. What is the recipe for that?
That white frosting is just plain full-fat Greek yogurt that I spread on top. You could also use coconut whipped topping or your favorite frosting if you want something sweeter, but the yogurt keeps it simple and not too sweet.
I have your cookbook and I make alot of your recipes, I have an egg white allergy, can I substitute the flax seed eggs in this recipe?
So glad to hear you’ve been cooking from the cookbook, Patty! I haven’t tested this recipe with flax eggs, and since the eggs play a big role in helping it set and bake through, I can’t guarantee the texture would be the same. If you do experiment, I’d love to hear how it turns out, and I really appreciate you checking before trying it.
Why does the photo accompanying this recipe show it cut into NINE pieces? The recipe says it serves FOUR. That choice you made causes unnecessary confusion for the reader. And ill-will.
Thanks for pointing this out, Julie. The photo shows the bake cut into smaller squares for presentation, but the serving size is based on nutrition and portion calculations rather than how it’s sliced in the image. You can absolutely cut it however you like depending on how you plan to enjoy it.
Just made this today and it’s divine! Doubled the recipe in a 13×9 and it turned out amazing. Definitely reminds me of a pancake and look forward to reheating for breakfast 😋
So glad this bake was a hit for you, Amy! Thanks for making it and for coming back to leave a review. I so appreciate it. 🙂
On my third batch in 3 weeks- hope that’s proof of how easy, protein rich & delish this recipe is 🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟
Woo!! That makes me happy to hear, Joella. So glad you’ve been enjoying this breakfast bake. Thanks for coming back to leave a review. 🙂
Delicious!! I made this last night so I could have breakfast ready in the morning. It was easy to throw together and so good!! I will be making this weekly now that I want something warm to eat on cold mornings. Xo
So glad this recipe was a hit, Melanie! It makes me so happy that it worked well as a prep ahead breakfast and that it gives you something warm to enjoy in the mornings. Thanks for coming back to leave a review. I so appreciate it.
The texture was nothing like cheesecake. Flavor was ok, but couldn’t get past the weird texture. I did blend it thoroughly. There were no cottage cheese lumps. I think it was the addition of the oat flour. I wouldn’t recommend.
I’m so sorry the texture was not what you were hoping for and I know this recipe hits differently for everyone even though it has been a favorite for many. Thanks for giving it a try!
Can I prep this the night before in the banking pan and then bake it the next day?
Oh that’s a good question! I haven’t actually tried it myself, so I am not 100% sure. I bet it would work though! Let me know if you end up trying it and how it turns out.
Can I substitute almond flour for the oat flour?
I haven’t tried it, but someone else commented saying she used almond flour and it turned out great. Let me know what you think if you end up making this recipe! 🙂
What about coconut flour? Have you tried it in this recipe?
I have not tested this recipe with coconut flour and I would not recommend it because it absorbs a lot more liquid than oat flour and would change the texture too much.
This is terrible. I chose to fix it because it is high protein and tastes like pancake/cheesecake! I love both of those.. It is tasteless and has the texture of an uncooked muffin in spite of thoroughly blending. Ate one piece and threw the rest away. What a waste of ingredients!
Bummer! So sorry to hear you didn’t like this recipe. I know it’s been a big hit for many people already, but everyone’s tastes are different. Thanks for giving it a try!
Wonder how would it be to not blend the oat flour, cottage cheese. etc., but leave in original form and mix up and bake.?
You could try it, but it won’t turn out the same. Blending everything is what makes this bake smooth and creamy, so skipping that step would leave you with a much chunkier texture and visible cottage cheese. Totally fine if that’s what you’re going for, just different from the original result.
I asked my husband to make this when I came across it randomly. It is SO delicious and easy! We have made it with fresh and frozen blueberries and did not thaw the frozen ones, as specified. It has quickly become a favorite, even for my 16-yr-old son. If I am a little hungry, I will grab a bit of this over other snacks/fillers. Thank you for this new, staple recipe for us!
Ahh yay!! That makes me so happy to hear! I’m so glad this recipe has become a hit with your entire family. Thanks for making it and for coming back to leave a review. I so appreciate it!
Really, really good! The whole thing was eaten by my family in less than 24 hours. Husband and teens both loved it. It was great warm out of the oven, and like blueberry cheesecake once cooled. Will be making again (with apples and pumpkin spice as a fun new variation) very soon! The base seems very versatile!
Woo!! That makes me so happy to hear, Tanja. I love that your family finished the whole pan so quickly and that you’re already planning a new variation. Thanks for making the recipe and for coming back to share your review, it means the world to me.
This was excellent!! Did not last long
So glad you enjoyed this, Natalie! Always love hearing when a recipe gets eaten up quickly. Thanks for the review.
Wow, so tasty – thank you for sharing! I made it yesterday and had it for breakfast today alongside a couple of spoons of Greek yoghurt, really nice way to start my day 👌😊
Yay! So glad you enjoyed this breakfast bake, Ivy. Thanks so much for making it and for coming back to leave a review!
I like this recipe for the higher protein content. I’ve made it twice so far, once with oat flour and fresh blueberries, the second time using regular wheat flour and frozen peaches. They both turned out fine. Also the second time, I left out the maple syrup to use less sugar, and only drizzled it after baking with a tad bit of pure maple syrup. My husband calls it “bread pudding” as its texture was very similar to bread pudding. All my family enjoyed it both times!
Yay! So glad this breakfast bake has been a hit for you, Pamela. I love hearing that the wheat flour version worked well for you and that the peaches and lighter maple syrup tweak still turned out great for your family. Thanks so much for making it and for coming back to leave a review.
OMG this is delish and super easy to make.
It’s full of blueberries and very healthy.
I recently started making keto recipes and I really love them. You can’t tell it’s made with cottage cheese not even a clue. Since I started making keto recipes this summer I’m changing my diet and I love keto food 🥑🥝.
Yay! So glad you loved this recipe, Doreen. Thanks so much for making it and for coming back to leave a review. I really appreciate it.
Absolutely delicious! And so simple to make. My 4-year old said it’s “super duper yummy” (the equivalent of an Olivia chef kiss). It’s almost a cross between cheesecake and a pancake. I will definitely be making this again soon!
I used 2% cottage cheese (Daisy brand) and omitted the salt, since cottage cheese is salted. The result was brunch-worthy!
Five stars for sure!! ⭐️⭐️⭐️⭐️⭐️
Yay! So glad this recipe was a hit. Thanks for making it and for coming back to leave a review. I appreciate it!
hello, is there anyway I can make this recipe without a blender? Would a hand mixer be okay?
Hi Diane – A hand mixer should work fine! The texture might not be quite as smooth as when blended, but it’ll still bake up nicely. Just mix until everything is well combined and the cottage cheese is mostly broken down.
is it possible to add more protein with protein powder?
I haven’t tested this with protein powder, but you could try adding a small amount, like half a scoop. Too much might make it dense or dry, since the texture is already pretty protein-rich from the cottage cheese and eggs.
Good morning, this is wonderful. Do you think I could substitute honey for the maple syrup?
Thanks for putting this together
Hi Janelle, thank you! Yes, honey is a great swap for maple syrup. The flavor will be a little different, but it’ll still bake up nicely.
Can I add chocolate chips?
Yes, chocolate chips would be a fun addition! You can stir some into the batter or sprinkle a few on top before baking.
I can’t wait to cook it I’m going shopping now to buy some of the ingredients
Thankyou 😘
Yay! You’ll definitely have to come back and let me know how it turns out if you make it. 🙂
My husband has celiac disease.
I have a sensitivity to blueberries.
Is there a gf flour i can use? How would substituting strawberries for blueberries change the ratios for the recipes?
Thank you for any response ♡
Hi Bridget – oat flour is gluten-free, you just want to make sure you grab one that says “gluten-free” to ensure it’s not contaminated. And yes, you can swap the blueberries with another berry of choice. Let me know how this one turns out if you end up making it!
I used oat flour. so I could use almond flour?
Hi Tula – I haven’t tried it, but another reader said she used almond flour and it turned out well! Let me know if you end up trying it.
I am loving all of your recipes and can’t wait to see more!
Yay! That makes me so happy to hear! 🙂
Hi. could I use low fat cottage cheese? I have it on hand.
I bet it would work, but it might have a slightly different texture. Full-fat adds the best creaminess! Let me know if you end up trying it and how it turns out.
This is so easy to prepare! I used a frozen triple berry blend (blackberries,raspberries,blueberries)..it turned out so delicious! I will be making it again and serving it as a high protein evening snack ..
Yay! That makes me so happy to hear! I’m glad you enjoyed this recipe. Thanks for making it and for coming back to leave a review. I appreciate it!
dust blueberries in baking soda before adding. if you don’t they will sink.
Hi Vicky – Good tip! Thanks for sharing!
My husband and I are keto so I am going to try this today with almond flour and raspberries, I don’t have blueberries today and don’t want to go to town. 🙂 I hope it works! It looks like it could be a good dessert to, maybe warmed a little, topped with sugarfree ice cream from my Ninja Creami and some homemade whipped cream! Fingers crossed! looks delicious and love the protein, always good for ladies to get lots every day!
Someone else commented saying she used almond flour and it turned out great. Let me know what you think if you end up making this recipe! 🙂
This sounds pretty good. I think my family would dig it. Can I use any type of berry or specifically blueberries?
You can use any type of berry! Let me know how this recipe turns out for you if you end up making it!
Dear Brittany, It’s my pleasure to be here for the first time. I started loving your touches on meals, and will try to make them soon.
Thank you once again,
Alomary
I’m glad you’re here!! I hope you enjoy the recipes. 🙂
sounds yummy! what would you suggest as an alternative to the oat flour? we have an allergy to that and corn 🙃
Hi Kate – I haven’t tried it, but a few others have used almond flour and said it turned out well! Let me know if you end up trying it.
can I use wheat flour? also what can I substitute for the maple syrup?
I haven’t tried it, so I’m not sure! I know some people have used almond flour with success. Let me know if you decide to try it and how it turns out.
love the in depth directions on prep, bake, and storage options. if like to also see egg white only options.
can I use almond flour? thx
I haven’t tried it, but another reader used almond flour and said it turned out great! Let me know if you end up trying it.
can I use French wheat flour?
I haven’t tried it, so I’m not sure! I know some people have used almond flour with success. Let me know if you decide to try it and how it turns out.
Can the 1/2 cup of oat flour be substituted for 1/2 cup of fine almond flour?
I haven’t tried it, but another reader used almond flour and said it turned out well! Let me know if you end up making this and what you think. 🙂
I made this and it is yummy! Didn’t use a blender but came out fine. My blueberries were frozen and I used almond flour. So good – This could be a dessert!
So glad you enjoyed it, Ann! Good to know it worked well with frozen blueberries and almond flour. Thanks for giving it a try and coming back to leave a review!
I just questioned almost entirely what you already tested….glad to hear almond flour works so we can stay keto….we are used to the slight difference in texture created by almond flour vs high carb flours just like sugar, I can barely stand how sweet real sugar makes everything taste. We have lived a keto lifestyle for over 15 years now! Love it and we have great bloodwork too….my OBGYN always tells me she thinks keto isn’t healthy and my big annual panel debunks her “opinion” on its health benefits….people should do their own leg work when deciding on the right diet for yourself….doctors aren’t God, they are just human with opinions that aren’t always right as she has asked me to eat a different way…why, I ask and she just says it’s healthier….nope, not for me!🥰
I’m so glad you commented about using almond flour! I was wondering how it would work because both my husband and my best friend have a stomach sensitivity to oats.
Love your recipes. I don’t have much money. But I find your recipes beautiful, healthy and cheap.. thank you. Clever lady.
Thank you so much for this kind message, Deb. I’m so glad you’re enjoying the recipes and finding them affordable and healthy. That means a lot to me!
Another delicious recipe.Can I add dairy free chocolate chips?
Yay! I’m so glad this recipe was a hit! I think adding chocolate chips would be a delicious addition. 🙂
Could all-purpose flour or cake flour be used instead of oat flour?
Hi Cori – I haven’t tested this myself, but you could try using all-purpose flour. Just note that the texture will turn out a bit firmer and less creamy since oat flour keeps it softer. Let me know how it goes if you give it a try!
Hi Brittany, I have everything on hand except oat flour. Do you think almond flour would changed the consistency too much? Thanks!
Hi Penelope – I wouldn’t recommend almond flour for this one since it doesn’t absorb liquid the same way and could make the bake too soft. The best option is to blend rolled oats into a fine flour. It works just like store-bought oat flour and gives the right texture.