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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.
Will flax “egg” work in this recipe?
I added a half tsp of both nutmeg and cinnamon to the batter and a splash of vanilla. Also sprinkled some chopped pecans on top!
I made these last Sunday and we all really enjoyed them, especially my two year old granddaughter. Have you tried freezing them?
Made for the first time last week and they kept me full until almost lunch. Very tasty. I am making them again this week. Definitely recommend and I do not like cottage cheese but you can’t taste it.
Hi Amy, If I do not have 2 cup glass bowls, could I substitute an 8 by 8 baking dish and cut into four servings?? Would this alter the recipe some way?? thanks, Mary
Yes, you definitely can! Bake time will be about 45 minutes, but start checking at 40 minutes.
Love this recipe and make weekly for the family! I also add 1/4 cup of Chia Seeds with a splash of almond milk to add more fiber, protein and healthy fat. Super yummy!
I’ve made these twice and they’re a huge hit!! Thanks for sharing the recipe! However, after removing them from the oven, they sunk/fell; any tips or suggestions?
Hi Jessica, they fall a little bit for me as well. That is just normal with the egg/custard like texture. If you would like to make them more dense, you can always up the amount of oats as this will create a more dense/cake-like texture.
Hi! I’ve made these twice and they were a huge hit, however, they fall after being removed from oven. Any tips?
This was absolutely delightful and a family favorite. I followed the recipe exactly but baked it in a small casserole dish. Thank you for sharing this surprising delicious recipe.
Can you leave out the banana?
Yes, but it will change the level of sweetness in this recipe