Why You’ll Love This Recipe
I like this recipe because it hits all the marks: high in protein, low in fuss, and naturally sweet. It’s great for meal prep, and I can bake it in individual ramekins or one dish to portion out later. The cottage cheese bakes into a custard-like texture, the almond flour adds richness, and the strawberries give it a fresh, bright flavor. It’s like eating dessert for breakfast—only better for me.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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1 cup cottage cheese
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2 large eggs
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½ cup almond flour (or rolled oats for a heartier texture)
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1 teaspoon vanilla extract
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2–3 tablespoons honey or maple syrup (optional, for added sweetness)
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½ teaspoon baking powder
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Pinch of salt
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1 cup chopped strawberries (fresh or frozen)
Directions
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I preheat the oven to 350°F and lightly grease 2–3 ramekins or a small baking dish.
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In a mixing bowl, I whisk together the cottage cheese, eggs, vanilla extract, and sweetener (if using) until smooth.
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I stir in the almond flour, baking powder, and a pinch of salt until everything is well combined.
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I fold in most of the strawberries, reserving a few to sprinkle on top.
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I pour the mixture into the prepared ramekins or dish and top with the remaining strawberries.
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I bake for 25–30 minutes, or until the tops are set and slightly golden. The centers should no longer jiggle.
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I let them cool for a few minutes before digging in, or I chill them to enjoy cold later—they’re delicious both ways.
Servings and timing
This recipe makes about 2–3 servings, depending on the size of the bowls or dish.
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Prep time: 5–10 minutes
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Cook time: 25–30 minutes
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Total time: 35–40 minutes
Variations
I sometimes swap the strawberries for blueberries, raspberries, or sliced peaches—whatever’s in season. For a crunch, I top the bowls with chopped nuts or a sprinkle of granola after baking. If I want to keep it low-carb, I skip the sweetener entirely or use a sugar-free option. A dash of cinnamon or lemon zest also adds a nice twist.
Storage/Reheating
I store leftovers in the fridge for up to 4 days. To reheat, I warm a portion in the microwave for 30–60 seconds or eat it cold straight from the fridge. It also works great for meal prepping—I bake several bowls ahead of time and grab one each morning.
FAQs
Can I make this without almond flour?
Yes, I’ve used rolled oats or oat flour as a substitute. It gives the dish a slightly heartier, more textured feel.
Is this sweet enough without the honey or syrup?
If I’m using sweet strawberries, I often skip the sweetener. But when I want more of a dessert-like flavor, I add the honey or maple syrup.
Can I blend the mixture for a smoother texture?
Absolutely. Blending the cottage cheese and eggs before mixing in the rest of the ingredients gives a silky, pudding-like consistency.
Can I freeze these breakfast bowls?
Yes, I freeze them after baking, then thaw in the fridge overnight or reheat gently in the microwave.
Can I use dairy-free cottage cheese?
Yes, dairy-free alternatives work well in this recipe. Just make sure they have a similar consistency to regular cottage cheese.
Conclusion
These Baked Strawberry Cottage Cheese Breakfast Bowls are the perfect mix of creamy, fruity, and filling. I love how easy they are to prepare, how good they taste warm or cold, and how they keep me full for hours. Whether I’m meal prepping or making a cozy weekend breakfast, this recipe always hits the spot.
PrintBaked Strawberry Cottage Cheese Breakfast Bowls
A warm and satisfying breakfast that’s naturally sweet, full of protein, and easy to make with simple ingredients like cottage cheese and fresh strawberries.
- Prep Time: 5–10 minutes
- Cook Time: 25–30 minutes
- Total Time: 30–40 minutes
- Yield: 2–3 servings
- Category: Breakfast, Snack
- Method: Baked
- Cuisine: Healthy, American-Inspired
- Diet: Gluten Free
Ingredients
1 cup cottage cheese
2 large eggs
½ cup almond flour (or rolled oats for more texture)
1 teaspoon vanilla extract
2–3 tablespoons honey or maple syrup (optional)
½ teaspoon baking powder
Pinch of salt
1 cup chopped strawberries (fresh or frozen)
Instructions
Preheat oven to 350°F (175°C). Lightly grease 2–3 small ramekins or oven-safe bowls.
In a blender or mixing bowl, combine cottage cheese, eggs, almond flour (or oats), vanilla, sweetener (if using), baking powder, and salt. Blend or mix until smooth and well combined.
Gently fold in most of the chopped strawberries, reserving a few for topping.
Pour the mixture evenly into prepared ramekins or bowls. Top with remaining strawberries.
Bake for 25–30 minutes, or until set and lightly golden on top.
Let cool slightly before serving. Enjoy warm or chilled!
Notes
Use almond flour for a lower-carb version, or oats for more fiber.
Sweetener is optional—skip it for a more savory dish or adjust to your taste.
Add-ins: chia seeds, cinnamon, or a scoop of protein powder for extra nutrition.
Meal prep friendly: Store in the fridge for up to 4 days. Reheat in microwave or oven.
Can also be baked in one larger dish and portioned out.
