High-Protein Blueberry Cottage Cheese Bake

A creamy, lightly sweet breakfast bake packed with protein, juicy blueberries, and cottage cheese. It’s easy to prep ahead and works beautifully as a healthy breakfast, snack, or dessert.

 Ingredients

Servings: 6
Prep time: 10 minutes
Bake time: 35–40 minutes
Total time: 50 minutes

• 2 cups cottage cheese (about 450 g), preferably 2% or 4%
• 3 large eggs
• ½ cup rolled oats
• ¼ cup vanilla protein powder
• 2 tablespoons honey or maple syrup
• 1 teaspoon vanilla extract
• ½ teaspoon baking powder
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• 1 cup fresh blueberries
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice
• 2 tablespoons Greek yogurt, optional, for extra creaminess
• 2 tablespoons chopped walnuts or pecans, optional
• Cooking spray or a little butter for the baking dish

 Instructions

1. Preheat the oven to 350°F (175°C). Lightly grease an 8-inch square baking dish.
2. Blend the base: Add cottage cheese, eggs, rolled oats, protein powder, honey or maple syrup, vanilla, baking powder, cinnamon, salt, Greek yogurt, lemon zest, and lemon juice to a blender.
3. Blend for about 30–45 seconds, until smooth and creamy. For a little texture, you can leave a few small oat pieces intact.
4. Add blueberries: Gently fold about ¾ cup blueberries into the mixture.
5. Pour into the dish and spread evenly. Scatter the remaining blueberries over the top. Sprinkle with chopped walnuts or pecans if using.
6. Bake for 35–40 minutes, or until the center is set and the edges are lightly golden.
7. Remove from the oven and let it cool for 10–15 minutes before slicing. It will firm up more as it cools.

 Serving Ideas

• Top with fresh blueberries and strawberries.
• Add a spoonful of Greek yogurt.
• Drizzle with a little honey.
• Sprinkle with cinnamon and chopped nuts.
• Serve warm or chilled.

 Approximate Nutrition

Per serving, based on 6 servings and using 2% cottage cheese:

• Calories: ~220–240
• Protein: ~20–23 g
• Carbohydrates: ~20–24 g
• Fat: ~6–8 g
• Fiber: ~2–3 g
• Sugar: ~10–13 g

Nutrition varies depending on the cottage cheese, protein powder, sweetener, and toppings used.

 Nut Information

Contains: walnuts or pecans only if added.

Nut-free option: Simply omit the walnuts/pecans. The bake remains delicious and high in protein.

Possible allergens: dairy (cottage cheese, Greek yogurt, whey/casein protein depending on powder) and eggs. Some protein powders may contain soy or other allergens, so check the label.

 Q&A

Q: Can I use frozen blueberries?
Yes. Add them frozen; there is no need to thaw them first. The bake may need an extra 5 minutes.

Q: Can I make this without protein powder?
Yes. Replace the protein powder with ¼ cup additional rolled oats. The recipe will still contain protein from the cottage cheese and eggs, but the protein content will be lower.

Q: Can I make it without oats?
Yes. Use ¼ cup almond flour for a lower-carb version, but note that this makes the recipe not nut-free.

Q: Is it good for meal prep?
Absolutely. Store covered in the refrigerator for up to 4 days.

Q: Can I freeze it?
Yes. Cut into individual portions and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat gently.

Q: How do I make it sweeter?
Add another tablespoon of honey/maple syrup or use a suitable zero-calorie sweetener.

Q: Why is my bake watery?
Cottage cheese contains varying amounts of liquid. If yours is very wet, drain it briefly before blending, and make sure the bake is fully set before removing it from the oven.

Q: Can I use low-fat cottage cheese?
Yes. It works well, although the finished bake may be slightly less creamy.

Q: Can I serve it cold?
Yes! It becomes firmer and cheesecake-like after chilling, making it especially good as a high-protein snack or dessert.