Description
Bright, fresh, and packed with nourishing ingredients, this High-Protein Lemon Blueberry Breakfast Bake with Cottage Cheese is a morning game-changer. Each bite brings a burst of zesty lemon and juicy blueberries, layered into a tender, protein-rich oat base. Thanks to the magic of cottage cheese, eggs, and oats, this bake is both satisfying and energizing—perfect for busy weekdays or a laid-back weekend brunch.
Ingredients
1 cup cottage cheese
2 large eggs
1/3 cup maple syrup
1 teaspoon vanilla extract
1 tablespoon lemon zest
2 tablespoons lemon juice
1 1/2 cups rolled oats
1 teaspoon baking powder
1/8 teaspoon salt
1 cup blueberries (fresh or frozen)
Instructions
1. Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish or line it with parchment paper.
2. In a blender, combine cottage cheese, eggs, maple syrup, vanilla extract, lemon zest, and lemon juice. Blend until smooth.
3. Pour the mixture into a bowl and stir in oats, baking powder, and salt until fully combined.
4. Gently fold in the blueberries, being careful not to overmix.
5. Transfer the batter to the prepared baking dish and smooth the top.
6. Bake for 35–40 minutes or until the center is set and edges are golden.
7. Cool for 10 minutes in the pan before slicing into 6 portions. Serve warm or chilled.
Notes
You can use frozen blueberries without thawing—just fold them in frozen to avoid excess moisture.
Store in an airtight container in the fridge for up to 5 days or freeze for longer storage.
Top with Greek yogurt or nut butter for an extra hit of protein and creaminess.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 65mg
Keywords: high-protein, lemon blueberry breakfast bake, healthy oat bake, cottage cheese breakfast