Here’s a warm, cozy, protein-packed breakfast you’ll love 🫐🥣
🫐 Baked Blueberry Cottage Cheese Breakfast Bowls
High-Protein • Soft & Custardy • Meal-Prep Friendly
These baked bowls are lightly sweet, bursting with blueberries, and have a creamy, cheesecake-like texture. Perfect for healthy breakfasts, post-workout fuel, or an easy grab-and-go meal.
⏱ Time & Yield
Prep: 10 minutes
Bake: 25–30 minutes
Serves: 3–4 bowls
🛒 Ingredients
- 1½ cups low-fat cottage cheese
- 2 large eggs
- 2 tbsp Greek yogurt
- 2–3 tbsp honey, maple syrup, or monk fruit sweetener
- 1 tsp vanilla extract
- 1 tbsp lemon juice or zest (optional)
- 1 scoop vanilla protein powder (optional but boosts protein)
- ½ cup blueberries (fresh or frozen)
- 1 tbsp oat flour or almond flour (optional, for structure)
- ½ tsp baking powder
- Pinch of salt
Optional toppings: extra blueberries, coconut flakes, chopped nuts, drizzle of yogurt.
👩🍳 Instructions
1️⃣ Preheat oven to 350°F (180°C). Lightly grease 3–4 oven-safe ramekins or bowls.
2️⃣ Blend base:
Blend cottage cheese, eggs, yogurt, sweetener, vanilla, lemon, protein powder, flour, baking powder, and salt until smooth.
3️⃣ Fold in blueberries.
4️⃣ Pour into bowls and sprinkle a few berries on top.
5️⃣ Bake for 25–30 minutes, until set and lightly golden.
6️⃣ Cool 5 minutes and enjoy warm… or chill for later.
🥗 Nutrition (per bowl – approx, with protein powder)
- Calories: ~180–210
- Protein: ~18–24 g
- Carbs: ~10–14 g
- Fat: ~4–5 g
✔ high protein
✔ gluten-free
✔ great for meal prep
✔ kid-friendly
✔ breakfast or snack
❄ Storage
- Fridge: up to 4 days
- Reheat: microwave 30–40 sec
- Eat cold: tastes like blueberry cheesecake
💡 Variations
- Lemon cheesecake bowls: add more zest + swirl Greek yogurt
- Strawberry version: swap blueberries for chopped strawberries
- Cinnamon roll style: add cinnamon + vanilla glaze
- Low-carb: skip flour, use monk fruit sweetener
