Protein-packed • Naturally Sweetened • Family-Friendly
A wholesome, high-protein breakfast that tastes like dessert but nourishes like a meal. These baked bowls are creamy, subtly sweet, and bursting with juicy blueberries—perfect for adults and kids alike!
🧾 Ingredients:
1 cup cottage cheese (full fat or low fat)
2 large eggs
2 tbsp maple syrup or honey (or sugar-free syrup for keto)
1 tsp vanilla extract
2 tbsp oat flour (or almond flour for low carb)
½ tsp baking powder
Pinch of salt
¾ cup fresh or frozen blueberries
🍽 Equipment:
Mixing bowl
Whisk or fork
2 ramekins or small oven-safe bowls
Baking sheet (optional for easier transfer)
👩🍳 Instructions:
Preheat oven to 350°F (175°C). Lightly grease or spray 2 small ramekins.
In a mixing bowl, whisk together the cottage cheese, eggs, maple syrup, and vanilla until smooth and well combined.
Add oat flour, baking powder, and a pinch of salt. Mix to combine.
Fold in blueberries, saving a few for topping.
Divide mixture evenly between the prepared ramekins. Top with extra blueberries if desired.
Place ramekins on a baking sheet and bake for 25–30 minutes, or until puffed, golden at the edges, and set in the center.
Let cool slightly before serving. Enjoy warm or chilled!
🍓 Optional Toppings:
Extra maple syrup or drizzle of honey
Greek yogurt or whipped cream
Chopped nuts or granola
Dash of cinnamon
❄️ Storage Tips:
Fridge: Store covered in the refrigerator for up to 4 days.
Freezer: Wrap tightly and freeze for up to 2 months. Thaw overnight in fridge before reheating.
Reheat: Microwave for 30–60 seconds or warm in a 300°F oven for 10 minutes.
⚖️ Nutrition Facts (per serving – makes 2):
Calories: 210
Protein: 14g
Carbohydrates: 15g
Fiber: 2g
Sugars: 8g (natural from fruit/syrup)
Fat: 11g
Sodium: 310mg
