Baked Blueberry Cottage Cheese Bowls Recipe

Introduction

These Baked Blueberry Cottage Cheese Bowls are a delicious and wholesome breakfast option that’s both creamy and packed with fruit. They combine the richness of cottage cheese with fresh blueberries and oats for a nutritious start to your day.

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. Blend for 30 to 45 seconds until the mixture is completely smooth with no visible oat pieces. If the batter seems 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 leave room for rising. Top each bowl with blueberries, then gently press some berries down into the batter with your finger 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. Start checking at 35 minutes to avoid overbaking.
5. Step 5: Remove from the oven and let cool for at least 10 minutes before eating. The cooling time is important for achieving a perfect custardy texture.

Tips & Variations

• Use a ripe banana with dark spots for natural sweetness and better texture.
• Substitute maple syrup with honey or agave if preferred.
• Try mixing in other berries like raspberries or blackberries for variety.
• If you don’t have a high speed blender, blend oats first to a fine flour, then combine all ingredients by hand.
• Add a pinch of cinnamon or vanilla extract for extra flavor.

Storage

Store leftover bowls covered in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. They taste best served slightly warm or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat cottage cheese instead of full fat?

Yes, you can use low-fat cottage cheese, but the texture might be less creamy and the baked bowls may be slightly less rich in flavor.

Can I prepare this recipe without a blender?

While a blender ensures a smooth batter, you can pulse the oats into a fine flour separately and then mix all ingredients by hand. The texture will be a bit more rustic but still delicious.

Baked Blueberry Cottage Cheese Bowls Recipe

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★★★★★

4.5 from 102 reviews

Delightful and wholesome Baked Blueberry Cottage Cheese Bowls combining creamy cottage cheese, nutritious oats, and sweet blueberries baked to golden perfection. A protein-packed breakfast or snack option with a custardy texture and natural sweetness from ripe banana and maple syrup.

• Author: Windy
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cottage Cheese Mixture

• 360 g (1½ cups) full-fat cottage cheese
• 4 large eggs, room temperature (brought to room temp 30 minutes before blending)
• 90 g (1 cup) old fashioned rolled oats
• 1 ripe banana (the spottier the better)
• 80 ml (⅓ cup) maple syrup
• 1 tsp baking soda

Topping

• 150 g (1 cup) fresh blueberries (frozen works too)

Instructions

1. Preheat Oven and Prepare 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 large baking sheet to catch any spills.
2. Blend Ingredients: Add the cottage cheese, eggs, oats, banana, maple syrup, and baking soda into a high-speed blender. Blend for 30 to 45 seconds until the mixture is completely smooth with no visible oat pieces. If too thick to pour, add a splash of milk and pulse briefly to adjust consistency.
3. Fill Bowls and Add Blueberries: Pour the batter evenly into the prepared bowls, filling each about two-thirds full to allow room for rising. Top each bowl with fresh blueberries, then gently press some blueberries into the batter with your finger to create jammy blueberry pockets inside.
4. Bake: Bake in the preheated oven for 35 to 40 minutes until the tops are golden brown and firm to the touch. Begin checking at 35 minutes to prevent overbaking.
5. Cool and Serve: Remove the bowls from the oven and let them cool for at least 10 minutes. This cooling phase is essential to achieve the perfect custardy texture before enjoying.

Notes

• Use full-fat cottage cheese for the creamiest texture.
• Bring eggs to room temperature to ensure smooth blending.
• Old fashioned rolled oats provide the best texture; avoid quick oats.
• Ripeness of the banana enhances natural sweetness and flavor.
• If using frozen blueberries, thaw and drain excess liquid before topping.
• Cooling time is crucial for the custard-like consistency.
• These bowls can be refrigerated for up to 3 days and gently reheated.
• Optional splash of milk helps achieve pouring consistency if the batter is too thick.

Keywords: Blueberry, Cottage Cheese, Baked Breakfast Bowls, Healthy Breakfast, Protein Packed, Oats, Maple Syrup, Custardy Texture