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Baked Blueberry Cottage Cheese Bowls are such a fantastic recipe for meal prep! These bowls are made easily by splitting your ingredients into four equal bowls, and placing them into the oven. Such a simple meal prep hack! Each bowl is loaded with 20 grams of protein each and tastes like a bread pudding (without the bread). Loaded with wholesome ingredients like fresh fruit, oats, cottage cheese, and eggs.
I am back with another recipe that introduces my meal prep hack of bowl recipes you throw in the oven with minimal prep time. Similar to my Pesto Chicken and Orzo Meal Prep Bowls and Chicken Enchilada Meal Prep Bowls, this recipe has only 7 ingredients that you toss in the blender and split among 4 glass bowls. I have now made this recipe 3 times the past few weeks because my kids are loving these for busy weekday mornings!
For another breakfast-friendly meal prep option, my Apple Cinnamon Raisin Overnight Oats Bowls are cozy, lightly sweet, and ready to grab-and-go, and my Sweet Potato Chocolate Chip Breakfast Casserole is a warm, chocolate-studded favorite that’s packed with protein and perfect for busy mornings.
And if you’re looking for a cozy fall version of this recipe, try my Baked Pumpkin Cottage Cheese Breakfast Bowls for a warm, spiced twist!
Reasons why you will love these Cottage Cheese Breakfast Bowls!
- High protein with 20 grams in each bowl! As a nutritionist, starting the day with a high protein breakfast is non-negotiable! I love this in addition to a side of breakfast sausage or an egg or 2.
- Prep ahead on the weekend, and now you have perfectly portioned breakfasts to enjoy throughout the week.
- Super kid friendly! My kids loved these, and wanted to have for both breakfast and dessert. You can do that too.
Tips for making Baked Cottage Cheese Breakfast Bowls
- Gather up your ingredients: eggs, oats, cottage cheese, banana, maple syrup, baking soda, and blueberries.
- Toss all ingredients (not blueberries) in the blender and mix until smooth. This improves consistency and gives a more “custard” or “soufflé” texture.
- Use 2-cup glass bowls with lids so that you can store for later use.
- Be sure to spray each bowl with a nonstick spray so the mixture doesn’t stick.
- Place the bowls on a baking sheet and top with berries. You can swap out blueberries for any type of berry, use frozen, or even do a mixture. TIP: to keep your blueberries from sinking, you can wait to add them until about 15 minutes into the baking process. Frozen berries also help with this!
- Bake for 35-40 minutes, or until golden brown, puffy, and cooked through.
Storing and Re-heating
These can store in the fridge for up to 1 week. You can heat in the microwave for one minute before serving and top with a little extra maple syrup. This is an ideal dessert too! Or without maple syrup, they are perfectly sweetened as is. My teen enjoys this cold in the morning with nothing on it. It’s personal preference!
We’ve been loving all things cottage cheese around here…so many easy ways to use it during the week. If you’re looking for a hearty breakfast idea that’s both high protein and perfect for meal prep, try my Baked Pumpkin Cottage Cheese Breakfast Bowls.
Baked Blueberry Cottage Cheese Breakfast Bowls
Equipment
- 4 2-cup glass bowls
Ingredients
- 1.5 cups Cottage cheese*
- 4 large Eggs
- 1 cup Rolled old-fashioned oats
- 1 Banana
- 1/3 cup Maple syrup
- 1 tsp Baking soda
- 1 cup Blueberries
Instructions
- Preheat the oven to 350 degrees F. Lightly spray your 2-cup glass bowls with a non-stick spray. Place the bowls on a large baking sheet.
- Add the cottage cheese, eggs, oats, banana, maple syrup, and baking soda to a high powered blender. Blend until smooth, this will take a few minutes. If mixture is too thick, you can pour in a bit of milk to thin it out.
- Pour the batter evenly into each of the individual bowls. They will be more than halfway full. Top with blueberries. TIP!! To prevent your blueberries from sinking to the bottom, you can use frozen blueberries. Another tip is to add them at about the 15 minute mark of baking.
- Bake for 35 – 40 minutes. Depending on the oven, it may take up to 45 minutes. Not all ovens are the same! They are done when the top is golden brown, the mixture has puffed up, and the top feels firm to the touch.
- Remove from oven and let sit for at least 10 minutes before enjoying. You can also cover with a lid and place in the fridge for up to 1 week for meal prep.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Super easy recipe. Make sure fill up only half the cups, mine got overloaded while baking. Also adding blueberries 15 minute mark in baking didn’t work well because the batter was already baked in the top and blueberries didn’t stay. The texture is a bit mushy that we didn’t love. Im going to try baking them in cupcake tins that way The inside may cook better without the outside burning. Love the flavor!
Just tried this today. It tastes like an oatmeal soufflé pudding. I used an 8 x 8” ceramic dish since I didn’t have 4 individual glass containers. It took about 1.5 hrs to bake but tasted delicious!
What can you use in place of the cottage cheese?
Can Greek yogurt be used?
Can you use frozen blueberries
Absolutely!
Can I omit banana or is it essential to moistness.
You can omit
I have a question can you use peaches instead of berries? I’m about to make it and I was just curious.
Yes, definitely!
I made this the first time today. I altered the recipe a little since I didn’t have blueberries. I used cut up pears that I cooked in a little cinnamon and water until they were soft. I added them the last 15 minutes like what you mentioned in the recipe. I also added some chopped walnuts to the batter. Topped with whip cream. Delicious!
My husband is sensitive to gluten, tree nuts, and dairy so, with the substitution of non-dairy Ricotta (Tofutti does not use coconut), this recipe checked all the boxes. My only question is about visual appeal. Coming out of the oven they were beautiful. Tall creamy with golden highlights. But, as they cooled the collapsed. Not unexpected, but by fully half? That seemed a lot. But perhaps it’s just inexperience on my part. Then, when reheating the next day I found the color to be kind of gray, which was not appealing at all.
So you alter the recipe and then dont give it 5 stars and complain about it not turning out …. do not grade a recipe that you alter … common sense …
Linda,
Please reread my comment. I am not complaining. I am asking for input and direction about whether I could tweak something or adjust the method. I clearly and honestly stated that I am inexperienced and may have made a mistake. Comments such as yours are . . . . less than helpful.
It’s the oats and bananas that made it grey! But the banana in particular! This happened to me with something I made a while ago so when I read your comment I remembered this happening to me which seemed kind of gross but it was perfectly edible!
Thank you, Abigail. Yes it was absolutely edible, but, not appetizing.
I absolutely love the baked blueberry cottage cheese breakfast bowl! It’s easy, nutritious and tastes delicious. I add flax seeds to it before baking. I shared this recipe with my sisters and they love it too.