Baked Blueberry Cottage Cheese Breakfast Bowls

Soft, lightly sweet, protein-rich baked bowls that eat like a cross between baked oatmeal and a light cheesecake—perfect for meal prep and busy mornings.

Ingredients

• 360 g cottage cheese
• 4 large eggs
• 90 g rolled old-fashioned oats
• 1 ripe banana
• 80 ml maple syrup
• 1 tsp baking soda
• 150 g blueberries (fresh or frozen)
• 1/4 tsp fine salt (pantry staple)
• Neutral oil or butter, for greasing ramekins/muffin pan (pantry staple)

Method

• 1

  Step 1: Preheat & prep

  Preheat oven to **180°C / 350°F** (160°C fan). Grease **4 oven-safe ramekins** (or a **12-cup muffin tin**, filling 8–10 cups) with a little oil or butter.

• 2

  Step 2: Blend the base (cheesecake-meets-oatmeal texture)

  In a blender, add **cottage cheese, eggs, oats, banana, maple syrup, baking soda, and salt**. Blend until mostly smooth, about **20–40 seconds**.

• 3

  Step 3: Fold in blueberries

  Pour batter into a bowl and gently fold in **most of the blueberries** (reserve a small handful for topping). If using frozen blueberries, fold them in straight from frozen to avoid bleeding too much.

• 4

  Step 4: Fill & top

  Divide batter evenly between ramekins. Scatter the reserved blueberries on top and lightly press them in so they don’t roll off after baking.

• 5

  Step 5: Bake

  Bake for **22–28 minutes**, until the centers are **set with a slight wobble** and the tops look **puffed and lightly golden at the edges**.

• 6

  Step 6: Cool (important for best texture)

  Let stand **10 minutes** before eating. They’ll deflate slightly as they cool—this is normal and makes them tender and custardy.

Tips

• **No blender?** Mash banana well, whisk eggs and maple syrup, then vigorously whisk in cottage cheese. Stir in oats and let sit **10 minutes** before baking (texture will be a bit more rustic).
• **Frozen blueberries** work perfectly. Expect more purple streaks—still delicious.
• **Make-ahead/storage:** Cool completely, then refrigerate in an airtight container **up to 4 days**. Eat cold or rewarm **20–30 seconds in the microwave** (ramekin) or **8–10 minutes at 160°C / 320°F**.
• **How to serve:** Great as-is, or with an extra drizzle of maple syrup (optional), or topped with more blueberries after baking.

Nutrition (per serving, estimate)