Baked Blueberry Cottage Cheese Bowls (Printable)
Warm, creamy bowls with cottage cheese, blueberries, and vanilla. A protein-rich morning favorite baked to golden perfection.
# What You'll Need:
→ Dairy
01 - 2 cups cottage cheese, full-fat or low-fat
02 - 1/4 cup milk, dairy or plant-based
→ Fruits
03 - 1 cup fresh or frozen blueberries
04 - Zest of 1 lemon
→ Sweeteners & Flavorings
05 - 2 tablespoons honey or maple syrup
06 - 1 teaspoon vanilla extract
→ Dry Ingredients
07 - 2 tablespoons rolled oats, gluten-free if needed
08 - 1 tablespoon chia seeds
09 - Pinch of salt
→ Toppings
10 - 1/4 cup toasted nuts (almonds, pecans, or walnuts)
11 - Additional fresh blueberries for garnish
12 - Extra honey or maple syrup for drizzling
# How-To Steps:
01 - Preheat your oven to 350°F. Grease four small oven-safe ramekins or bowls with cooking spray or butter.
02 - In a mixing bowl, combine cottage cheese, milk, honey (or maple syrup), vanilla extract, lemon zest, and a pinch of salt. Whisk until smooth and well incorporated.
03 - Stir in rolled oats and chia seeds until evenly distributed throughout the mixture.
04 - Gently fold in the blueberries, reserving a small handful for topping the bowls before baking.
05 - Divide the mixture evenly among the prepared ramekins. Top each bowl with the reserved blueberries.
06 - Place ramekins on a baking tray and bake for 25 minutes, or until the tops are set and lightly golden brown.
07 - Remove from oven and let cool for 5 minutes. Top with toasted nuts and an extra drizzle of honey or maple syrup if desired. Serve warm.
# Expert Tips:
01 -
- Protein that feels like dessert but happens before 9 AM
- The texture shifts from creamy to slightly set, like a breakfast custard
02 -
- The texture continues to set as it cools, so do not panic if they seem slightly jiggly
- Frozen blueberries release more liquid and can make the filling looser
03 -
- Room temperature cottage cheese blends smoother than cold
- Use a microplane for the finest lemon zest distribution