Can I use frozen blueberries instead of fresh?

Yes, you absolutely can. Frozen blueberries work great in the Blueberry Cottage Cheese Breakfast Bake . Just don’t thaw them first—add them directly to the batter. Thawing releases too much water, which can make the bake soggy.

Can this be made the night before?

Definitely! This recipe is perfect for make-ahead breakfasts . Simply bake it the night before, let it cool, and refrigerate it overnight. In the morning, just reheat and enjoy. It saves tons of time, especially on busy weekdays.

Is it suitable for diabetics?

It can be, with a few tweaks. To make it more blood sugar-friendly , swap honey or maple syrup with a natural sugar substitute like monk fruit sweetener or stevia. Also, pair it with protein-rich sides like plain Greek yogurt to help stabilize blood sugar.

Can I replace cottage cheese with Greek yogurt?

You sure can, though it will change the texture slightly. Greek yogurt is thicker and less creamy when baked, but still delicious. Opt for the full-fat version for better consistency. This swap works well if you’re out of cottage cheese or just prefer yogurt.

Blueberry Cottage Cheese Breakfast Bake Recipe

Description

This Blueberry Cottage Cheese Breakfast Bake is a wholesome, high-protein breakfast packed with oats, fresh blueberries, and creamy cottage cheese. Lightly sweetened with natural ingredients, it’s perfect for meal prep and easy to customize for gluten-free or low-sugar diets. A comforting and filling morning option that reheats well and keeps you satisfied all day.

Ingredients

Scale

1 cup cottage cheese
1 cup rolled oats
1 cup fresh or frozen blueberries
2 large eggs
1/4 cup honey or maple syrup
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon baking powder (optional)
Pinch of salt

Instructions

Preheat oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish or ramekins.
In a bowl, combine cottage cheese, oats, eggs, honey or maple syrup, vanilla, cinnamon, and baking powder. Mix until combined.
Fold in the blueberries gently. If using frozen blueberries, do not thaw them.
Pour the mixture into the prepared baking dish and smooth the top.
Bake for 25–30 minutes or until the top is golden and center is set.
Let cool for 5 minutes before serving. Enjoy warm or store for later.

Notes

Use gluten-free oats for a gluten-free version.
Swap blueberries with raspberries or chopped apples for variation.
To avoid soggy texture with frozen blueberries, coat them lightly in oat flour before mixing in.
For extra fiber, add 1 tablespoon of chia seeds or flaxseed.
Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.

Prep Time: PT10M
Cook Time: PT30M
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 230
Sugar: 9g
Sodium: 180mg
Fat: 7g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 14g
Cholesterol: 110mg

Keywords: blueberry cottage cheese breakfast bake, healthy baked oats, high protein breakfast, blueberry oat bake, meal prep breakfast, easy breakfast casserole, gluten-free breakfast bake