why make this recipe
Baked Blueberry Cottage Cheese Bowls are a perfect choice for a healthy breakfast or snack. They’re easy to make, high in protein, and packed with flavor. This recipe combines the creaminess of cottage cheese with the natural sweetness of bananas and maple syrup, along with the juicy burst of blueberries. Plus, they are customizable, which means you can adapt them to suit your taste!
how to make Baked Blueberry Cottage Cheese Bowls
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)
Directions:
- 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.
- Add the cottage cheese, eggs, oats, banana, maple syrup, and baking soda to your high-speed blender. Blend for 30 to 45 seconds until completely smooth with no visible oat pieces. If the mixture seems too thick to pour easily, add a splash of milk and pulse briefly.
- Pour the batter evenly into your prepared bowls, filling each about two-thirds full to leave 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.
- Bake for 35 to 40 minutes until the tops are golden brown and firm to the touch. Start checking at 35 minutes to avoid overbaking. Remove from the oven and let cool for at least 10 minutes before eating. This cooling time is crucial for achieving that perfect custardy texture.
how to serve Baked Blueberry Cottage Cheese Bowls
Serve the baked bowls warm, straight from the oven. You can enjoy them as they are or add a dollop of yogurt on top for extra creaminess. These bowls are great for breakfast or as a snack any time of the day.
how to store Baked Blueberry Cottage Cheese Bowls
If you have leftovers, store them in an airtight container in the fridge for up to 3 days. You can reheat them in the microwave for a quick breakfast or snack.
tips to make Baked Blueberry Cottage Cheese Bowls
- Be sure to blend the mixture until it’s completely smooth for the best texture.
- If you want a little crunch, you can add some chopped nuts or seeds on top before baking.
- Experiment with different fruits! You can replace blueberries with raspberries, strawberries, or even chopped apples.
variation
You can easily customize this recipe. Try adding a teaspoon of vanilla extract for extra flavor or sprinkle in some cinnamon for warmth. You can also swap the oats for a gluten-free option if needed.
FAQs
1. Can I use low-fat cottage cheese?
Yes, you can use low-fat cottage cheese, but full-fat will give a creamier texture.
2. What can I use instead of maple syrup?
You can use honey, agave syrup, or any other liquid sweetener you prefer.
3. Can I make these ahead of time?
Yes, you can prepare the bowls, store them in the fridge, and bake them fresh when you’re ready to eat.
Baked Blueberry Cottage Cheese Bowls
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A healthy breakfast or snack that features creamy cottage cheese, sweet bananas, and juicy blueberries, perfect for customization.
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
- 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.
- Add the cottage cheese, eggs, oats, banana, maple syrup, and baking soda to your high-speed blender. Blend for 30 to 45 seconds until completely smooth with no visible oat pieces. If the mixture seems too thick to pour easily, add a splash of milk and pulse briefly.
- Pour the batter evenly into your prepared bowls, filling each about two-thirds full to leave 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.
- Bake for 35 to 40 minutes until the tops are golden brown and firm to the touch. Start checking at 35 minutes to avoid overbaking. Remove from the oven and let cool for at least 10 minutes before eating.
Notes
Serve warm, optionally topped with yogurt. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 14g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 160mg
Keywords: blueberry, cottage cheese, breakfast, healthy snack, easy recipe