Blueberry Cottage Cheese Breakfast Bake
A healthy and delicious breakfast bake packed with protein and antioxidants. Perfect for meal prep or a weekend brunch.
Equipment
- 1 Mixing Bowl Large
- 1 Baking Dish 8x8 inch
Ingredients
Base
- 1 cup rolled oats
- 0.5 cup unsweetened applesauce
- 0.25 cup milk almond or oat milk
- 2 tablespoons chia seeds
- 1 teaspoon vanilla extract
- 0.5 teaspoon cinnamon
Filling
- 1.5 cups cottage cheese low-fat
- 0.25 cup plain Greek yogurt non-fat
- 2 large eggs
- 0.25 cup honey maple syrup
- 1 teaspoon lemon zest
- 1 cup blueberries fresh or frozen
Instructions
- Preheat oven to 375°F (190°C). Grease an 8x8 inch baking dish.
- In a large mixing bowl, combine rolled oats, applesauce, milk, chia seeds, vanilla extract, and cinnamon. Mix well.1 cup rolled oats, 0.5 cup unsweetened applesauce, 0.25 cup milk, 2 tablespoons chia seeds, 1 teaspoon vanilla extract, 0.5 teaspoon cinnamon
- In a separate bowl, whisk together cottage cheese, Greek yogurt, eggs, honey (or maple syrup), and lemon zest until smooth.1.5 cups cottage cheese, 0.25 cup plain Greek yogurt, 2 large eggs, 0.25 cup honey
- Pour the oat mixture into the prepared baking dish and spread evenly. Then, pour the cottage cheese mixture over the oat base. Sprinkle blueberries evenly over the top.1 teaspoon lemon zest
- Bake for 40-45 minutes, or until the top is golden brown and the filling is set.
- Let the bake cool for at least 10 minutes before slicing and serving. Enjoy!
Notes
For a vegan version, substitute the eggs with flax eggs (2 tablespoons flaxseed meal mixed with 6 tablespoons water, let sit for 5 minutes). Use maple syrup instead of honey and ensure your yogurt and milk are plant-based.