High-Protein Lemon Blueberry Breakfast Bake with Cottage Cheese Recipe

Introduction

Start your day with a delicious and nutritious High-Protein Lemon Blueberry Breakfast Bake with Cottage Cheese. This delightful bake combines fresh blueberries, zesty lemon, and protein-rich cottage cheese for a wholesome morning meal that’s easy to prepare and sure to please.

Ingredients

• 2 cups rolled oats
• 1 cup cottage cheese
• 1 cup low-fat milk or almond milk
• 3 large eggs
• 1 cup fresh blueberries
• 1 tablespoon lemon zest (from about 1 lemon)
• 2 tablespoons lemon juice (freshly squeezed)
• 1/4 cup honey or maple syrup (adjust to taste)
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• Additional blueberries and lemon zest for garnish (optional)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
2. Step 2: In a large bowl, combine the rolled oats, baking powder, and salt. Stir well to blend.
3. Step 3: In another bowl, mix together the cottage cheese, milk, eggs, honey or maple syrup, lemon zest, lemon juice, and vanilla extract until fully combined.
4. Step 4: Pour the wet ingredients into the dry oat mixture and stir gently until just combined.
5. Step 5: Fold in the fresh blueberries evenly throughout the mixture.
6. Step 6: Transfer the mixture to the prepared baking dish and smooth the top with a spatula.
7. Step 7: Bake in the preheated oven for 45 minutes or until the top is set and lightly golden.
8. Step 8: Remove from the oven and let cool for about 10 minutes before slicing.
9. Step 9: Serve warm or at room temperature, garnished with extra blueberries or lemon zest if desired.

Tips & Variations

• Use fresh blueberries and real lemon zest for the best flavor.
• Allow the bake to cool before slicing for cleaner, neater pieces.
• For a creamier texture, add extra cottage cheese or a spoonful of yogurt to the batter.
• Try substituting blueberries with mixed berries like strawberries or raspberries for a different twist.
• Add chopped nuts such as walnuts or almonds for crunch and extra nutrition.
• Make a vegan version by replacing eggs with flax eggs and using plant-based milk.

Storage

Store leftovers in an airtight container in the refrigerator for up to four days. You can also freeze individual slices wrapped in plastic and stored in a freezer bag for up to three months. Thaw overnight in the fridge and reheat gently if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute the cottage cheese?

Yes, Greek yogurt can be used as a substitute for a similar texture and flavor.

How do I know when the bake is done?

Insert a toothpick into the center; it should come out clean or with just a few moist crumbs attached.

Can I make this breakfast bake gluten-free?

Absolutely! Use certified gluten-free rolled oats to make the dish gluten-free.

Is this dish suitable for meal prep?

Yes, it stores well in the fridge and reheats nicely, making it perfect for meal prepping busy mornings.

What can I serve it with?

It pairs well with a dollop of yogurt, a drizzle of honey, chopped nuts, or fresh fruit for a satisfying breakfast.

High-Protein Lemon Blueberry Breakfast Bake with Cottage Cheese Recipe

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★★★★★

4.9 from 100 reviews

• Author: Matteo
• Total Time: 1 hour 10 minutes
• Yield: 8 servings 1x
• Diet: Low Fat

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Description

High-Protein Lemon Blueberry Breakfast Bake with Cottage Cheese is a nutritious and delicious way to start your day. Combining the freshness of blueberries and zesty lemon with protein-packed cottage cheese, this bake delivers a perfect balance of flavors and texture. Easy to prepare and versatile to serve warm, cold, or at room temperature, this dish is ideal for meal prep or breakfast gatherings, providing sustained energy with every bite.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups rolled oats
• 1 teaspoon baking powder
• 1/2 teaspoon salt

Wet Ingredients

• 1 cup cottage cheese
• 1 cup low-fat milk or almond milk
• 3 large eggs
• 1/4 cup honey or maple syrup (adjust to taste)
• 1 tablespoon lemon zest (from about 1 lemon)
• 2 tablespoons lemon juice (freshly squeezed)
• 1 teaspoon vanilla extract

Fruits and Garnish

• 1 cup fresh blueberries
• Additional blueberries and lemon zest for garnish (optional)

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Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish to prevent sticking.
2. Mix Dry Ingredients: In a large bowl, combine the rolled oats, baking powder, and salt. Stir thoroughly to blend the ingredients evenly.
3. Combine Wet Ingredients: In a separate bowl, whisk together the cottage cheese, low-fat milk, eggs, honey or maple syrup, lemon zest, lemon juice, and vanilla extract until the mixture is smooth and homogeneous.
4. Combine Mixtures: Pour the wet ingredient mixture into the dry oat mixture and stir gently until all ingredients are just combined, being careful not to overmix.
5. Add Blueberries: Fold in the fresh blueberries evenly throughout the batter to incorporate the fruit without breaking them.
6. Transfer to Baking Dish: Pour the batter into the prepared baking dish and smooth the top with a spatula to ensure an even surface for baking.
7. Bake: Place the baking dish in the preheated oven and bake for 45 minutes or until the top is set and lightly golden, and a toothpick inserted in the center comes out clean or with a few moist crumbs.
8. Cool: Remove from the oven and allow the bake to cool for about 10 minutes. This resting time helps the bake to firm up for cleaner slicing.
9. Serve: Slice and serve warm or at room temperature. Optionally, garnish with extra blueberries and lemon zest for a beautiful presentation.

Notes

• Use fresh blueberries and real lemons for the best flavor.
• Allow the bake to cool properly before slicing to achieve neat pieces.
• You can substitute Greek yogurt for cottage cheese if preferred.
• For a gluten-free version, use certified gluten-free rolled oats.
• Feel free to add chopped nuts or seeds for extra texture.
• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freeze individual slices wrapped in plastic and kept in a freezer bag for up to 3 months; thaw overnight in the fridge before eating.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: high-protein breakfast, lemon blueberry bake, cottage cheese breakfast, healthy breakfast bake, baked oats, protein-rich breakfast