Blueberry Cottage Cheese Breakfast Bake Bowls 
(Easy High-Protein Meal Prep)
(Easy High-Protein Meal Prep)Busy mornings just got easier. These baked blueberry cottage cheese breakfast bowls are creamy, lightly sweet, and packed with protein. The juicy blueberry bursts make them extra delicious, and they’re perfect for prepping ahead and enjoying all week.
Ingredients (Makes 4 Bowls)
1 ½ cups (360 g) cottage cheese
4 large eggs
1 cup (90 g) rolled old-fashioned oats
1 medium ripe banana, mashed
⅓ cup (80 ml) maple syrup
1 tsp (5 g) baking soda
1 cup (150 g) blueberries
Step 1 — Preheat the Oven
Preheat the oven to 350°F (175°C). Lightly grease four small oven-safe bowls or ramekins.
Step 2 — Prepare the Base
In a large mixing bowl, whisk together the cottage cheese, eggs, mashed banana, and maple syrup until the mixture is smooth and well combined.
Step 3 — Add the Dry Ingredients
Add the rolled oats and baking soda, stirring until everything is evenly incorporated.
Step 4 — Fold in the Blueberries
Gently fold in the blueberries, reserving a few to place on top if desired.
Step 5 — Divide and Bake
Evenly divide the mixture among the prepared bowls. Bake for 25–30 minutes, or until the tops are set and lightly golden.
Step 6 — Cool and Serve
Allow the bowls to cool for about 5 minutes. Serve warm, or refrigerate for a convenient grab-and-go breakfast.
Tips for Best Results
For extra sweetness: Add 1–2 tablespoons more maple syrup or drizzle a little on top after baking.
Customize it: You can replace blueberries with raspberries, diced apples, or mixed berries.
Make ahead: Store in the refrigerator for up to 4 days. Reheat in the microwave for about 20–30 seconds.
Time
Prep Time: 5 minutes
Bake Time: 25–30 minutes
Total Time: 30–35 minutes
