Description
A delicious and protein-packed blueberry breakfast bake topped with cinnamon streusel that’s perfect for meal prep or family brunches.
Ingredients
Scale
- 2 cups old-fashioned rolled oats
- 2 cups cottage cheese
- 4 large eggs
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp salt
- 2 cups fresh blueberries
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar
- 1/4 cup cold butter, cubed
- 1 tsp ground cinnamon
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×9-inch baking dish.
- In a large bowl, mix together oats, cottage cheese, eggs, maple syrup, vanilla, baking powder, and salt until well combined.
- Gently fold in 1 1/2 cups of blueberries, reserving the rest for topping.
- Pour the mixture into the prepared baking dish and spread evenly.
- In a small bowl, combine flour, brown sugar, and cinnamon. Cut in cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Sprinkle the streusel topping over the oat mixture, then scatter the remaining blueberries on top.
- Bake for 40-45 minutes until the streusel is golden brown and the center has just a slight jiggle.
- Allow to cool for 10 minutes before serving warm, or cool completely and refrigerate for meal prep.
Notes
- This breakfast bake can be stored in the refrigerator for up to 5 days.
- You can substitute frozen blueberries if fresh aren’t available.
- For a dairy-free version, try using plant-based cottage cheese alternatives.
- The breakfast bake can be reheated in the microwave for 30-60 seconds per serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
Keywords: breakfast bake, blueberry, cottage cheese, meal prep, brunch, streusel, protein breakfast
