This Blueberry Cottage Cheese Baked Oats recipe is perfect for a healthy breakfast that feels like dessert. It uses frozen blueberries as a convenient, cost-effective alternative to fresh – with no need to thaw. Plus, cottage cheese adds extra creaminess along with a boost of high-quality protein.
The recipe comes together quickly with simple ingredients and minimal prep, then bakes while you go about your morning. It’s naturally higher in protein than traditional baked oats – no powders or supplements needed. I started making it to use up extra cottage cheese, but it quickly became a go-to.
Boosting protein in baked oats with cottage cheese
While oats contain some protein, they aren’t considered a complete source since they don’t provide all nine essential amino acids in sufficient amounts. This means they don’t give your body everything it needs for things like muscle repair and recovery.
Cottage cheese, on the other hand, is a complete and bioavailable source of protein – meaning your body can absorb and use it effectively. Including it in this baked oats recipe helps create a more balanced breakfast, with higher-quality protein to help keep you feeling full and fueled.
What these high protein baked oats taste like
These blueberry cottage cheese baked oats bake up soft and slightly chewy – like a cross between a baked cheesecake and a warm bowl of oatmeal. The cottage cheese adds creamy richness and moisture, while the frozen blueberries melt into a sweet, jammy layer.
The flavor is subtle and not overly sweet, making it a great option if you prefer a more balanced start to the day. Almond extract brings in a dessert-like twist without needing extra sugar. I tested it both with and without, and it really lifts the flavor – without it, the oats were noticeably more bland.
Health benefits of cottage cheese baked oats
Oats are a well-known source of fiber, which can support digestion and help you stay satisfied longer. They also offer key minerals like magnesium and iron, making them a nourishing base for breakfast.
Cottage cheese is commonly used in high-protein meals thanks to its complete amino acid profile and creamy texture. Blueberries add natural sweetness and antioxidants, while the egg contributes more protein along with nutrients like vitamin B12 and choline. Together, these ingredients make for a balanced, nutrient-dense breakfast – with a texture and flavor that feel like a treat.
Ingredients for high protein blueberry cottage cheese baked oats
These high-protein baked oats come together with just a few everyday ingredients:
- Rolled oats: Provide structure and fiber. Use gluten-free oats if needed.
- Cottage cheese: Adds creaminess and protein to help keep you full. I use 97% fat-free, but any plain, unflavored variety will work.
- Frozen blueberries: Affordable, convenient, and packed with antioxidants. No need to thaw.
- Egg: Helps bind the oats and gives the bake its structure.
- Maple syrup: Lightly sweetens the batter. If you’re using wild blueberries, consider a little more syrup, as they’re slightly more tart.
- Vanilla extract: Enhances overall flavor.
- Almond extract: Adds a dessert-like note – a small amount goes a long way.
- Baking powder: Provides a gentle lift during baking.
Healthy serving tips for baked oats
These wholesome baked oats are delicious on their own, but here are a few easy ways to elevate them:
- Top with a spoonful of almond butter for a boost of healthy fats
- Serve warm with a dollop of chilled vanilla yogurt for extra protein
- Add extra fresh berries for a burst of antioxidants
- Drizzle with maple syrup or honey for more sweetness
- Sprinkle with cinnamon or a pinch of nutmeg for warmth and spice
- Top with these Oil Free Granola Clusters for added crunch and texture
Frequently asked questions
Yes, oats are naturally gluten free, but they can be contaminated during processing. To make the recipe truly gluten free, use certified gluten-free oats.
You can sweeten your baked oats with maple syrup, honey, or a sugar-free syrup. If you prefer to avoid added sugars, skip the sweetener and enjoy the natural sweetness of the blueberries.
Yes, feel free to swap blueberries for other fruits like raspberries, strawberries, or blackberries. Just adjust the sweetness if the new fruit is particularly tart.
Serve with fresh berries, a drizzle of maple syrup or honey, or a dollop of yogurt. You can also add granola, nuts, or seeds for extra texture.
Store the baked oats in an airtight container in the fridge for up to 3 days. Reheat in the microwave or enjoy chilled for a firmer texture.
More healthy breakfast recipes
- Coconut Flour Banana Bread with Walnuts
- Coffee Whey Protein Balls
- Gluten Free Apple Cake with Buckwheat Flour
- Savory Sweet Potato Muffins
- Buckwheat Zucchini Muffins
Check out the Breakfast Recipes page for more healthy breakfast ideas.
Blueberry Cottage Cheese Baked Oats Recipe
Serves
2
Prep time
5 mins
Cook time
30 mins
Ingredients
- 1/2 cup / 45 g rolled oats
- 1/2 tsp baking powder
- 1/4 cup + 3 tbsp / 100 g cottage cheese (see Note 1)
- 1 large egg
- 4 tsp / 28 g maple syrup (see Note 2)
- 1 tsp / 5 g vanilla extract
- 1/4 tsp almond extract (see Note 3)
- 1/2 cup / 80 g frozen blueberries
Method
- Preheat your oven to 320°F / 160°C (fan-forced) or 350°F / 180°C (conventional). Set out two 4 inch / 10 cm ramekins (see Note 4).
- In a hand blender cup or large jar, combine all ingredients except the frozen blueberries. Blend with a hand blender until smooth. Alternatively, you can use a small food processor.
- Divide the frozen blueberries between the two ramekins, covering the base of each. Pour the blended oat mixture evenly over the blueberries.
- Bake in the preheated oven for 30 minutes. Allow to cool slightly before enjoying, as it will be very hot straight out of the oven (see Note 5).
Notes
- Cottage cheese – I use 97% fat-free cottage cheese, but any plain, unflavored variety should work well here. If you’re avoiding dairy, you might enjoy these Banana Cinnamon Baked Oatmeal Protein Bars instead – they’re a great protein-rich alternative made with vegan protein powder.
- Maple syrup – Just a small amount lightly sweetens the batter. It’s not overly sweet on its own. If you prefer a sweeter breakfast, try serving with an extra drizzle of maple syrup. For a lower-sugar option, you can swap in a sugar-free syrup.
- Almond extract – This adds a dessert-like flavor to the baked oats. I tested it with and without, and it really lifts the overall taste. Without it, the recipe was noticeably more bland.
- Ramekins – I use glazed ceramic ramekins that are 4 inches / 10 cm in diameter and hold 8 oz / 250 ml. I don’t grease them and haven’t had any issues with the baked oats sticking to the sides. However, if you’re concerned about sticking, you can lightly grease or spray them with some oil.
- Serving suggestion – These baked oats are great warm or cold, but I think they’re best enjoyed warm. I like to gently pull the edges away from the ramekin, then tip it upside down onto a plate, like a little upside-down blueberry cake. You can also top it with a dollop of almond butter for a boost of healthy fats. For more topping and serving ideas, see the suggestions earlier in this post.
- Storage – Once cooled, keep the baked oats in their ramekins, covered with cling film or a reusable wrap, and store in the fridge for up to 3 days. Enjoy cold or reheat in the microwave until warmed through. The texture firms up after chilling, similar to a baked cheesecake. The individual ramekins also make it easy to take on the go. Just keep them chilled until ready to eat.
Nutrition Facts
- Serving size: 1 ramekin
- Energy: 227 Calories / 948 Kilojoules
- Total Fat: 5.7 g
- Saturated Fat: 1.7 g
- Total Carbohydrate: 30.8 g
- Dietary Fiber: 3.6 g
- Sugars: 15 g
- Protein: 12.3 g
- Sodium: 315 mg
- Potassium: 92 mg
