A Protein-Packed Breakfast That Tastes Like Dessert!
Why You’ll Love This Recipe
✔️ High-protein (18g per serving!) – keeps you full all morning
✔️ Naturally sweetened – no refined sugar
✔️ Meal-prep friendly – make ahead for busy weeks
✔️ Gluten-free adaptable – just use certified GF oats
Ingredients
Wet Ingredients
- 1 cup cottage cheese (small-curd, any fat %)
- 2 large eggs
- ¼ cup honey or maple syrup
- ½ cup Greek yogurt (plain or vanilla)
- ½ tsp vanilla extract
Dry Ingredients
- ½ cup rolled oats
- ½ tsp baking powder
- ½ tsp cinnamon
Mix-Ins
- 1 cup blueberries (fresh or frozen)
- ¼ cup chopped nuts (walnuts, pecans, or almonds – optional)
Step-by-Step Instructions
1️⃣ Prep & Preheat (5 mins)
- Preheat oven to 350°F (175°C).
- Grease a small baking dish (8×8″ or similar).
2️⃣ Blend the Base
- In a blender, combine:
- Cottage cheese
- Eggs
- Honey/maple syrup
- Yogurt
- Vanilla
- Blend until smooth.
3️⃣ Mix & Fold
- Pour blended mix into a bowl.
- Stir in oats, baking powder & cinnamon.
- Gently fold in blueberries & nuts.
4️⃣ Bake (35 mins)
- Pour into dish, spread evenly.
- Bake until:
- Golden top
- Center set (no jiggle!)
5️⃣ Serve & Store
- Let cool 5 mins before slicing.
- Enjoy warm or cold – both are delicious!
Pro Tips
🍋 Zesty Twist: Add 1 tsp lemon zest to the batter.
🔥 Crispy Top? Broil 1-2 mins at the end (watch closely!).
❄️ Frozen Blueberries? No need to thaw – just bake 5 mins longer.
FAQs
Q: Can I use ricotta instead of cottage cheese?
A: Yes! Texture will be denser but still tasty.
Q: How to store leftovers?
A: Refrigerate 4 days or freeze 1 month (reheat in microwave).
Q: Egg-free version?
A: Substitute 2 tbsp flaxseed meal + 5 tbsp water (let sit 5 mins first).
Nutrition (Per Serving)
| Calories | Protein | Carbs | Fiber |
|---|---|---|---|
| 180 | 18g | 22g | 3g |
With honey & without nuts
Breakfast just got a major upgrade!
👉 Tag your bakes #ProteinBreakfastBake 💪🫐
