Baked Blueberry Almond Cottage Cheese Breakfast Bowls
If you like breakfasts that feel comforting but still set you up for a good day, these baked blueberry almond cottage cheese breakfast bowls are a great fit. They combine creamy cottage cheese, juicy blueberries, and nutty almonds into a lightly baked dish that’s filling without being heavy. Think of it as a cross between a cheesecake-style bake and a cozy breakfast casserole. It’s naturally high in protein, lightly sweet, and easy to prep ahead, which makes it perfect for busy mornings or relaxed weekend brunches. Serve it warm straight from the oven or chilled from the fridge. Either way, it’s a simple breakfast that feels a little special.
Prep time: 10 minutes
Bake time: 30 minutes
Total time: 40 minutes
Servings: 4 breakfast bowls
Ingredients
2 cups full-fat cottage cheese
2 large eggs
1/3 cup rolled oats
1/4 cup almond flour
1/4 cup sliced almonds
1 cup fresh or frozen blueberries
2 tablespoons honey or maple syrup
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon salt
Cooking spray or butter for greasing
Instructions
Preheat your oven to 350°F (175°C) and lightly grease four oven-safe bowls or a small baking dish.
In a large mixing bowl, whisk the eggs until smooth.
Add the cottage cheese, honey or maple syrup, and vanilla extract. Stir until well combined.
Mix in the rolled oats, almond flour, cinnamon, and salt. Let the mixture sit for 2 minutes so the oats can absorb some moisture.
Gently fold in the blueberries, being careful not to crush them.
Spoon the mixture evenly into the prepared bowls or baking dish.
Sprinkle sliced almonds over the top for crunch and flavor.
Place the bowls on a baking tray to make handling easier.
Bake for 28 to 32 minutes, until the centers are just set and the tops are lightly golden.
Remove from the oven and let cool for 5 minutes before serving warm, or cool completely and refrigerate.
Tips
Use full-fat cottage cheese for the creamiest texture and best flavor.
If you prefer a smoother bake, briefly blend the cottage cheese before mixing.
Frozen blueberries work well. Do not thaw them to avoid excess liquid.
Letting the batter rest helps the oats soften and improves texture.
Bake until just set. Overbaking can make the bowls dry.
Place bowls on a tray to prevent spills and make removal easier.
Lightly toast the almonds first for extra depth of flavor.
For even baking, use bowls of similar size.
A pinch of lemon zest brightens the blueberry flavor.
Allow a short cooling time so the bowls firm up before eating.
Variations
Chocolate almond: Add a tablespoon of mini dark chocolate chips.
Lemon blueberry: Add one teaspoon lemon zest and a splash of lemon juice.
Protein boost: Stir in a scoop of vanilla protein powder and add a splash of milk.
Gluten-free: Use certified gluten-free oats.
Dairy-free: Substitute dairy-free cottage cheese and almond milk.
Mixed berry: Replace half the blueberries with raspberries or strawberries.
Low sugar: Skip the sweetener and rely on the natural sweetness of berries.
Spiced: Add nutmeg or cardamom for warmth.
Crunchy topping: Add coconut flakes with the almonds.
Savory-leaning: Reduce sweetener and add a pinch of saltier almonds.
Q&A
Can I make this ahead? Yes, it keeps well refrigerated for up to 4 days.
Can I reheat it? Reheat gently in the microwave or oven until warm.
Is this good cold? Absolutely. It has a cheesecake-like texture when chilled.
Can I use ricotta instead of cottage cheese? Yes, though protein content will be slightly lower.
Do I need a blender? No, but blending makes it smoother if you prefer.
Can I double the recipe? Yes, bake in a larger dish and add a few extra minutes.
Is this kid-friendly? Very. You can reduce almonds if needed.
What toppings work well? Yogurt, extra berries, or a drizzle of honey.
Can I freeze it? Yes, wrap well and freeze up to 2 months.
Is it filling? The protein and fiber make it surprisingly satisfying.
Nutrition
(Per Serving, Approximate)
Calories: 280
Protein: 20g
Carbohydrates: 24g
Fat: 12g
Fiber: 4g
Sugar: 9g
Conclusion
Baked blueberry almond cottage cheese breakfast bowls are proof that a healthy breakfast doesn’t have to feel boring or rushed. They’re easy to make, packed with protein, and flexible enough to suit different tastes and schedules. Whether you bake them fresh on a slow morning or prep them ahead for the week, they offer a balanced, comforting start to the day that feels both nourishing and satisfying. Once you try them, they’re likely to earn a permanent spot in your breakfast rotation.