This post may contain affiliate links. Please see our disclosure policy.
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.
All of my blueberries dropped to the bottom. The top is puffed up and a toothpick comes out clean but I have only baked them for 20 minutes. Has anyone else had similar results ? Not sure how they will taste.
This was absolutely awful! Blueberries sank to bottom and the middle was very browned on top. Also, no taste.
This was really tasty! I had to use honey as I didn’t have maple syrup and it was still really good. Thank you!
Can the banana be substituted with greek yoghurt? If yes, how much of the yoghurt – the same amount as the mashed banana?
I have not tried that before, but I would just recommend omitting the banana as there really isn’t a replacement needed.
Can this be cooked in an 8″ x 8″ square glass pyrex dish?
Yes! The cook time will most likely be about 10 minutes longer, I would also cover with foil the last 10-15 minutes if the mixture is too browned.
Allergic to bananas. Can I use a substitute.
rjdaeh@gmail.com
Sounds amazing! Can you cook it in the microwave instead of the oven? Thanks
These are really yummy and I love the way they satisfy my need for carby, warm, sweet breakfast that doesn’t weigh me down. Not sure if you’ll ever see this, but each time I’ve made them they puff up several inches while baking, and then fall into a sunken shape. The berries always sink to the bottom as well. They taste ok but don’t look anything like your pictures. Any idea what I’m doing wrong?
Abby I had the exact same thing happen to me. How do you stop the berries sinking?
Toss blueberries in flour usually helps avoid sinkage. The puff and drop….this can be so many things and I havent tried this recipe yet to see….but think of the air you put in the batter when blending, well when baking they can pop. This can happen if undercooked, oven opened before its done meaning temp changed, if the actual recipe doesnt have enough structure to support that air etc etc so many more reasons too.
A few ways you can prevent this: use frozen blueberries, add the blueberries after the mixture has baked around 15 minutes, or gently coat the blueberries with some oat flour or finely pulsed oats. I just updated the recipe card!
Thank you very much😋