Baked Blueberry Cottage Cheese Breakfast Bowls

High-protein, lightly sweet, and oven-baked to creamy-custardy perfection—ideal for make-ahead breakfasts or a cozy weekend brunch.

Ingredients (Serves 2–3)

1½ cups cottage cheese (full-fat or low-fat) 

2 large eggs 

¼ cup milk (dairy or almond milk) 

2 tbsp honey or maple syrup (adjust to taste) 

1 tsp vanilla extract 

½ tsp cinnamon 

Pinch of salt 

1½ cups fresh or frozen blueberries 

¼ cup rolled oats (optional, for a heartier bowl) 

2 tbsp chopped almonds or walnuts (optional) 

- Method 

Preheat oven to 180°C / 350°F. 

Lightly grease 2–3 oven-safe ramekins or small baking bowls. 

- Blend the Base 

In a blender or food processor, blend cottage cheese, eggs, milk, honey/maple syrup, vanilla, cinnamon, and salt until smooth and creamy. (Blending removes curds and gives a cheesecake-like texture.) 

- Assemble 

Divide blueberries between the bowls. 

Sprinkle oats and nuts over the berries if using. 

Pour the cottage cheese mixture evenly on top. 

- Bake 

Place bowls on a baking tray. 

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

- Cool & Serve 

Let cool for 5–10 minutes (it firms up as it rests). 

Serve warm or chilled. 

- Topping Ideas 

Extra fresh blueberries 

A drizzle of honey or maple syrup 

Greek yogurt or nut butter 

Lemon zest for brightness 

 

Variations: 

High-Protein: Add 1 scoop vanilla protein powder (reduce milk slightly)