Introduction

This High-Protein Lemon Blueberry Breakfast Bake with Cottage Cheese is a delicious and nutritious way to start your day. Packed with wholesome oats, fresh blueberries, and a bright lemon flavor, it offers a satisfying, protein-rich breakfast that the whole family will enjoy.

High-Protein Lemon Blueberry Breakfast Bake with Cottage Cheese Recipe - Recipe Image

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 to mix thoroughly.
Step 3: In a separate bowl, whisk together the cottage cheese, milk, eggs, honey or maple syrup, lemon zest, lemon juice, and vanilla extract until smooth.
Step 4: Pour the wet mixture into the dry ingredients and gently stir until just combined.
Step 5: Fold in the fresh blueberries evenly into 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 warm or at room temperature, garnished with extra blueberries and lemon zest if desired.

Tips & Variations

Use almond milk for a dairy-free version or substitute honey with maple syrup for a vegan option.
Adding a handful of chopped nuts like walnuts or almonds can add extra crunch and protein.
For a more intense lemon flavor, increase the lemon zest or add a teaspoon of lemon extract.
Make this bake ahead of time and refrigerate overnight for a convenient grab-and-go breakfast.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual slices in the microwave for 30-45 seconds, or enjoy cold as a nutritious snack.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work well but may release extra moisture. Gently fold them in while still frozen to prevent the batter from turning too watery.

Is this breakfast bake gluten-free?

This recipe is gluten-free if you use certified gluten-free rolled oats. Always check labels to be sure.

High-Protein Lemon Blueberry Breakfast Bake with Cottage Cheese Recipe

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★★★★★

4.9 from 91 reviews

This High-Protein Lemon Blueberry Breakfast Bake with Cottage Cheese is a wholesome and delicious start to your day. Packed with rolled oats and protein-rich cottage cheese, this baked dish combines the fresh flavors of lemon zest and juicy blueberries, sweetened naturally with honey or maple syrup. Perfect for a nutritious breakfast or snack, it’s easy to prepare, baked to a golden perfection, and wonderfully satisfying.

Author: Cleo
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 8 servings 1x
Category: Breakfast Bake
Method: Baking
Cuisine: American
Diet: Low Fat

Ingredients

Scale

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: Preheat 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 thoroughly to ensure even distribution of the leavening agent and salt throughout the oats.
Combine Wet Ingredients: In a separate bowl, whisk together the cottage cheese, low-fat or almond milk, eggs, honey or maple syrup, lemon zest, lemon juice, and vanilla extract until the mixture is smooth and well combined.
Combine Mixtures: Pour the wet ingredients into the bowl with the dry oat mixture. Gently stir until just combined to avoid overmixing which can affect texture.
Add Blueberries: Carefully fold in the fresh blueberries, distributing them evenly through the batter for bursts of fruity flavor in every bite.
Transfer to Baking Dish: Pour the batter into the prepared baking dish and smooth the surface with a spatula for an even bake.
Bake: Place the dish in the preheated oven and bake for approximately 45 minutes, or until the top is set and lightly golden. A toothpick inserted in the center should come out mostly clean.
Cool: Remove from the oven and allow the bake to cool for 10 minutes. This resting time helps the dish to set further and makes slicing easier.
Serve: Serve warm or at room temperature. Garnish with additional blueberries and lemon zest if desired, to enhance presentation and flavor.

Notes

You can substitute almond milk with any plant-based milk or dairy milk according to your preference.
Adjust sweetness by adding more or less honey or maple syrup to suit your taste.
Use fresh blueberries for best texture; frozen blueberries may release excess moisture making the bake slightly soggy.
Ensure not to overmix the batter to keep a tender crumb.
This bake can be refrigerated for up to 3 days and reheated before serving.

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