A nourishing breakfast bake with the creamy texture of cottage cheese, fruity blueberries, and crunchy almonds.
Ingredients
Scale:
2 cups cottage cheese
1 cup rolled oats
1 cup blueberries (fresh or frozen)
½ cup almonds (sliced or chopped)
½ cup milk (or non-dairy milk)
¼ cup maple syrup or honey
2 large eggs
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 teaspoon baking powder
¼ teaspoon salt
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking dish with cooking spray or butter to prevent sticking.
In a large mixing bowl, combine the cottage cheese, rolled oats, milk, maple syrup (or honey), eggs, vanilla extract, cinnamon, baking powder, and salt. Mix until well combined.
Gently fold in the blueberries and almonds, being careful not to break the blueberries.
Pour the mixture into the prepared baking dish, spreading it out evenly.
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the center is set.
Remove from the oven and let it cool for about 10 minutes before slicing into squares. Serve warm.
