These baked blueberry cottage cheese breakfast bowls taste like a warm blueberry cheesecake straight from the oven. Creamy, lightly sweet, naturally filling, and packed with protein, they’re perfect for busy mornings, post-workout fuel, or easy meal prep without refined sugar.
INGREDIENTS
Serves 2 | US + UK measurements
1 cup cottage cheese (240 g)
2 large eggs
½ cup almond flour (56 g)
or rolled oats for a heartier texture (50 g)
1–2 tbsp maple syrup or honey (15–30 ml, adjust to taste)
1 tsp vanilla extract (5 ml)
½ tsp baking powder (2 g)
Pinch of salt
½–1 cup blueberries (75–150 g, fresh or frozen)
DIRECTIONS
PREHEAT THE OVEN
Preheat oven to 350°F (175°C). Lightly grease two small ramekins or one small oven-safe baking dish.
MIX THE BATTER
In a mixing bowl, combine cottage cheese, eggs, almond flour (or oats), maple syrup or honey, vanilla extract, baking powder, and salt. Stir until smooth and creamy.
ADD BLUEBERRIES
Gently fold in the blueberries, being careful not to crush them so they stay juicy during baking.
BAKE
Divide the mixture evenly between the ramekins. Bake for 20–25 minutes, until the tops are set, slightly puffed, and lightly golden.
SERVE WARM
Enjoy straight from the ramekin or dish. Top with extra blueberries, a drizzle of honey, or a spoonful of yogurt if desired.
TIPS FOR PERFECT RESULTS
Frozen blueberries can be used directly without thawing
Add lemon zest or cinnamon for extra flavor depth
For more protein, mix in 1 tablespoon protein powder
For kids, use honey and reduce blueberries for a smoother texture
Ideal for meal prep — store covered in the fridge for 2–3 days
TIMING
Prep time: 5 minutes
Bake time: 20–25 minutes
Total time: 25–30 minutes
NUTRITION (PER SERVING)
Approximate values:
210 calories
14 g protein
10 g fat
6 g net carbs
Values may vary depending on sweetener choice and whether oats or almond flour are used.