Ingredients
Scale
- 1½ cups full-fat cottage cheese
- 3 large eggs
- 1½ cups rolled oats
- 2 tbsp honey or maple syrup (optional)
- 1 tsp vanilla extract
- 1½ tsp baking powder
- ¼ tsp salt
- 1 tsp ground cinnamon (optional)
- 1 cup fresh or frozen blueberries
Instructions
- Preheat the oven to 180°C (350°F). Lightly grease an 8×8 inch or medium-sized baking dish with butter or neutral oil.
- In a large mixing bowl, whisk the eggs until smooth.
- Add the cottage cheese, vanilla extract, and honey or maple syrup (if using). Mix well to combine.
- Stir in the rolled oats, baking powder, salt, and ground cinnamon (if using). Mix until the batter is evenly combined.
- Gently fold in the blueberries. If using frozen berries, do not thaw them—just stir them in carefully.
- Pour the mixture into the prepared baking dish. Spread it out evenly using a spatula.
- Bake for 40–45 minutes, or until the top is golden and the center is firm. A toothpick inserted in the center should come out clean or with a few moist crumbs.
- Remove from the oven and let it cool for at least 10 minutes before slicing. Serve warm or at room temperature.
Notes
You can substitute blueberries with other fruits like raspberries, sliced bananas, or chopped strawberries.
To add brightness, consider mixing in 1 tsp of lemon zest.
For a dairy-free version, use plant-based cottage cheese and ensure all ingredients are non-dairy.
Leftovers can be stored in the fridge for 4 days or frozen for up to 2 months.
- Prep Time: 10
- Cook Time: 45