High-Protein Lemon Blueberry Breakfast Bake with Cottage Cheese Recipe
Introduction
This High-Protein Lemon Blueberry Breakfast Bake with Cottage Cheese is a delicious and nutritious way to start your day. Combining creamy cottage cheese, fresh blueberries, and bright lemon flavors, it’s both satisfying and refreshing. Perfect for meal prep or a weekend brunch treat.
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
- Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- Step 2: In a large bowl, combine the rolled oats, baking powder, and salt. Stir well to blend.
- Step 3: In a separate bowl, mix the cottage cheese, milk, eggs, honey or maple syrup, lemon zest, lemon juice, and vanilla extract until smooth and well combined.
- Step 4: Pour the wet ingredients into the dry oat mixture and stir gently until just combined.
- Step 5: Fold in the fresh blueberries evenly throughout the batter.
- Step 6: Transfer the mixture to the prepared baking dish and smooth the top with a spatula.
- Step 7: Bake for 45 minutes, or until the top is set and lightly golden.
- Step 8: Remove from the oven and let cool for about 10 minutes before slicing.
- Step 9: Serve slices warm or at room temperature. Garnish with extra blueberries and lemon zest if desired.
Tips & Variations
- For a dairy-free option, use almond milk and substitute cottage cheese with silken tofu or a dairy-free yogurt.
- Experiment with other berries or fruit like raspberries or chopped peaches for a different flavor twist.
- If you prefer a sweeter bake, increase the honey or maple syrup by a tablespoon or two.
- To boost the protein even more, consider adding a scoop of your favorite protein powder to the wet ingredients.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual slices in the microwave for about 30 seconds or until warmed through. This bake also freezes well—wrap portions tightly and freeze for up to 1 month. Thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen blueberries instead of fresh?
Yes, frozen blueberries work fine. Just fold them in frozen to prevent the batter from turning too purple. You might also want to add a few extra minutes to the baking time.
Is this recipe gluten-free?
It can be gluten-free if you use certified gluten-free rolled oats. Otherwise, standard oats may contain traces of gluten.
PrintHigh-Protein Lemon Blueberry Breakfast Bake with Cottage Cheese Recipe
This High-Protein Lemon Blueberry Breakfast Bake with Cottage Cheese is a wholesome and delicious way to start your day. Packed with protein from cottage cheese and eggs, combined with the fresh tang of lemon and sweetness of blueberries, this baked oatmeal dish offers a balanced breakfast that’s easy to prepare and perfect for meal prep.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
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
Fruit
- 1 cup fresh blueberries
- Additional blueberries and lemon zest for garnish (optional)
Instructions
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C) and grease a 9×13 inch baking dish to prevent sticking.
- Mix Dry Ingredients: In a large bowl, combine the rolled oats, baking powder, and salt. Stir them together until evenly mixed.
- Combine Wet Ingredients: In another bowl, whisk together the cottage cheese, low-fat or almond milk, eggs, honey or maple syrup, lemon zest, freshly squeezed lemon juice, and vanilla extract until the mixture is smooth and cohesive.
- Combine Mixtures: Pour the wet ingredients into the bowl with the dry oats mixture. Gently stir until the two mixtures are just combined—avoid overmixing to maintain texture.
- Add Blueberries: Carefully fold in the fresh blueberries so they are evenly distributed throughout the batter.
- Transfer to Baking Dish: Pour the combined mixture into the prepared baking dish and smooth the top with a spatula to ensure even baking.
- Bake: Place the dish in the preheated oven and bake for 45 minutes or until the top is set, slightly golden, and a toothpick inserted in the center comes out clean.
- Cool: Remove the bake from the oven and allow it to cool for about 10 minutes. This resting time helps the bake firm up for easier slicing.
- Serve: Slice and serve warm or at room temperature. Garnish with additional fresh blueberries or lemon zest if desired for a fresh, vibrant presentation.
Notes
- You can substitute low-fat milk with any plant-based milk like almond or oat milk for a dairy-free option.
- Adjust the sweetness by varying the amount of honey or maple syrup according to your taste preference.
- For added texture and flavor, consider sprinkling some chopped nuts or seeds on top before baking.
- This bake stores well in the refrigerator for up to 4 days and can be reheated in the microwave.
- To make it vegan, substitute eggs with flax eggs and use plant-based cottage cheese alternatives.
Keywords: High protein breakfast, lemon blueberry bake, baked oatmeal, cottage cheese recipe, healthy breakfast, easy morning meal
