Baked Blueberry Cottage Cheese Breakfast Bowls

Why You’ll Love This Recipe

I love this recipe because it’s simple, filling, and perfect for busy mornings. The cottage cheese provides a creamy base that bakes into a custardy texture, while the blueberries add bursts of fruity sweetness. I enjoy how the almond flour keeps it low-carb, though I sometimes swap in rolled oats when I want a heartier, more rustic bite. It’s a naturally high-protein and low-sugar option that doesn’t compromise on flavor.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup cottage cheese

• 2 large eggs

• ½ cup almond flour (or rolled oats for a heartier texture)

• 1–2 tbsp maple syrup or honey (optional for sweetness)

• 1 tsp vanilla extract

• ½ tsp baking powder

• Pinch of salt

• ½–1 cup fresh or frozen blueberries

Directions

1. I preheat my oven to 350°F (175°C) and lightly grease small ramekins or baking dishes.

2. In a mixing bowl, I whisk together the cottage cheese, eggs, maple syrup (if using), and vanilla extract until smooth.

3. I stir in the almond flour, baking powder, and a pinch of salt until combined.

4. I gently fold in the blueberries.

5. I divide the mixture into the prepared ramekins.

6. I bake for 25–30 minutes, or until the tops are golden and the centers are set.

7. I let them cool slightly before enjoying warm.

Servings and timing

This recipe makes 2 servings. I usually spend about 10 minutes preparing everything and 25–30 minutes baking.

Variations

• I sometimes add a sprinkle of cinnamon or nutmeg for extra warmth.

• When I want more crunch, I top the bowls with sliced almonds or chopped walnuts before baking.

• I switch out the blueberries for raspberries, strawberries, or a mix of berries when I want variety.

• For a dessert-like version, I drizzle melted dark chocolate over the top after baking.

storage/reheating

I store leftovers in the fridge for up to 3 days in an airtight container. When I want to reheat, I warm a bowl in the microwave for 30–60 seconds, or I place it back in the oven at 300°F until heated through. These bowls also taste great chilled straight from the fridge.

FAQs

Can I make this recipe dairy-free?

Yes, I swap the cottage cheese with a dairy-free cottage cheese alternative or blended silken tofu.

Can I prepare this recipe ahead of time?

I often mix the batter the night before and refrigerate it, then bake it fresh in the morning.

Do frozen blueberries work just as well as fresh?

Yes, I use frozen blueberries often. I add them straight into the batter without thawing.

Can I make a larger batch?

Absolutely. I double or triple the recipe and bake it in a larger dish, adjusting the bake time until the center is fully set.

Is this recipe gluten-free?

Yes, when I use almond flour or certified gluten-free oats, the recipe stays gluten-free.

Conclusion

I love how these baked blueberry cottage cheese breakfast bowls balance creaminess, sweetness, and nutrition in one easy recipe. Whether I make them for a quick weekday breakfast or a cozy weekend treat, they always leave me satisfied and energized.

Baked Blueberry Cottage Cheese Breakfast Bowls

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Creamy, high-protein, and lightly sweet, these baked blueberry cottage cheese bowls make the perfect healthy breakfast or snack.

• Author: Sarah
• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Total Time: 30 minutes
• Yield: 2–3 servings
• Category: Breakfast, Healthy Recipes
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

1 cup cottage cheese

2 large eggs

½ cup almond flour (or rolled oats for a heartier texture)

1–2 tbsp maple syrup or honey (optional, for sweetness)

1 tsp vanilla extract

½ tsp baking powder

Pinch of salt

½–1 cup fresh or frozen blueberries

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Instructions

Preheat oven to 350°F (175°C). Lightly grease or line 2–3 ramekins or small oven-safe bowls.

In a blender or mixing bowl, combine cottage cheese, eggs, almond flour (or oats), maple syrup or honey (if using), vanilla extract, baking powder, and salt. Blend or whisk until smooth and creamy.

Gently fold in the blueberries.

Divide mixture evenly into prepared ramekins.

Bake for 25–30 minutes, or until set in the center and lightly golden on top.

Allow to cool slightly before serving warm. Optionally, top with extra berries, nut butter, or a drizzle of honey.

Notes

For extra sweetness, increase the maple syrup/honey to taste.

Use frozen blueberries without thawing to prevent excess liquid.

These bowls can be baked ahead and stored in the fridge for 3–4 days – just reheat before enjoying.

Swap almond flour with rolled oats for more fiber and a thicker texture.