Baked Blueberry Cottage Cheese Bowls Recipe

Introduction

Discover a delicious and wholesome breakfast with these Baked Blueberry Cottage Cheese Bowls. Packed with protein and natural sweetness, they offer a creamy, custardy texture balanced by bursts of fresh blueberries. Perfect for a nutritious start or a cozy brunch treat.

Ingredients

• 360 g cottage cheese (1½ cups, full fat recommended)
• 4 large eggs (brought to room temperature 30 minutes before blending)
• 90 g old fashioned rolled oats (1 cup, not quick oats)
• 1 ripe banana (the spottier, the better)
• 80 ml maple syrup (⅓ cup)
• 1 tsp baking soda
• 150 g fresh blueberries (1 cup, frozen works too)

Instructions

1. Step 1: Preheat your oven to 350°F (180°C). Generously spray four 2-cup oven safe bowls with non-stick cooking spray and place them on a large baking sheet.
2. Step 2: Add the cottage cheese, eggs, oats, banana, maple syrup, and baking soda to a high-speed blender or food processor. Blend for 30 to 45 seconds until completely smooth with no visible oat pieces. If the mixture is too thick to pour easily, add a splash of milk and pulse briefly.
3. Step 3: Pour the batter evenly into the prepared bowls, filling each about two thirds full to allow room for rising. Top each bowl with blueberries, then use your finger to gently press some berries down into the batter to create pockets of jammy blueberries throughout.
4. Step 4: Bake for 35 to 40 minutes until the tops are golden brown and firm to the touch. Begin checking at 35 minutes to avoid overbaking. Remove from the oven and let cool for at least 10 minutes before eating to achieve the perfect custardy texture.

Tips & Variations

• For extra creaminess, use full-fat cottage cheese as recommended.
• Frozen blueberries work well if fresh are unavailable; just use them straight from the freezer.
• Add a pinch of cinnamon or vanilla extract to the batter for added flavor.
• Swap maple syrup for honey or agave nectar if preferred.
• Serve with a drizzle of extra maple syrup or a dollop of Greek yogurt for added richness.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warm throughout. The bowls are best enjoyed within a day or two for optimal freshness and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different fruit instead of blueberries?

Yes, you can substitute blueberries with other berries like raspberries, strawberries, or chopped peaches for a different flavor and texture.

Do I have to use a high-speed blender for this recipe?

A high-speed blender or food processor is recommended to achieve a smooth batter, especially to fully blend the oats. If using a regular blender, blend in batches and ensure the mixture is as smooth as possible for best results.

Baked Blueberry Cottage Cheese Bowls Recipe

Print Recipe

★★★★★

4.6 from 66 reviews

These Baked Blueberry Cottage Cheese Bowls are a nutritious and delicious breakfast option featuring a creamy blend of cottage cheese, eggs, oats, and ripe banana, topped with juicy blueberries. Baked to golden perfection, they offer a custardy texture with pockets of jammy fruit, perfect for a wholesome start to your day.

• Author: Ria
• Prep Time: 10 minutes
• Cook Time: 35-40 minutes
• Total Time: 45-50 minutes
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Main Ingredients

• 360 g cottage cheese (about 1½ cups, full fat recommended)
• 4 large eggs, brought to room temperature 30 minutes before blending
• 90 g old fashioned rolled oats (1 cup, not quick oats)
• 1 ripe banana (the spottier the better)
• 80 ml maple syrup (⅓ cup)
• 1 tsp baking soda
• 150 g fresh blueberries (1 cup, frozen works too)

Instructions

1. Prepare Oven and Bowls: Preheat your oven to 350°F (180°C). Generously spray four 2-cup oven safe bowls with non-stick cooking spray and place them on a baking sheet to catch any drips.
2. Blend Ingredients: Combine cottage cheese, eggs, rolled oats, ripe banana, maple syrup, and baking soda in a high-speed blender. Blend for 30 to 45 seconds until smooth with no visible oat pieces. If the batter is too thick to pour, add a splash of milk and pulse briefly to loosen.
3. Assemble Bowls: Evenly pour the batter into the prepared bowls, filling each about two thirds full to allow room for rising. Scatter blueberries on top, then gently press some berries into the batter using your finger to create juicy pockets of blueberry throughout.
4. Bake: Place the baking sheet with bowls in the preheated oven and bake for 35 to 40 minutes, checking at 35 minutes to prevent overbaking. The tops should be golden brown and firm to the touch when done.
5. Cool and Serve: Remove the bowls from the oven and let cool at least 10 minutes before eating to achieve a perfect custardy texture. Serve warm or at room temperature.

Notes

• Bringing eggs to room temperature helps achieve a smoother batter and even baking.
• Use full fat cottage cheese for creaminess; low-fat options may alter texture.
• You can substitute frozen blueberries if fresh are unavailable, just add them frozen.
• Add a small splash of milk if batter is too thick to achieve an easy pour consistency.
• The cooling time is crucial for the custardy texture and flavor development.
• These bowls are great for meal prep and can be refrigerated for up to 3 days.

Keywords: baked blueberry bowls, cottage cheese breakfast, healthy blueberry recipe, baked oatmeal bowls, protein breakfast bowl