Can I make this without banana?

Yes. Replace the banana with 1/3 cup unsweetened applesauce or 1/4 cup extra cottage cheese plus a little more maple syrup to taste.

What if I don’t have protein powder?

No problem. Add an extra 1/4 to 1/2 cup egg whites for a protein bump and keep everything else the same.

Can I bake this in muffin cups?

Yes. Grease or line a muffin tin and bake 18 to 22 minutes at 350 degrees. Start checking at 18 minutes.

How do I know it’s done?

The edges should be set and lightly golden, and the center should just barely jiggle. A toothpick should come out with moist crumbs, not wet batter.

Does it taste like cottage cheese?

Not really. Once blended and baked with vanilla, fruit, and a touch of sweetener, the flavor reads like a soft cheesecake oatmeal bar.

High Protein Blueberry Cottage Cheese Breakfast Bake

Description

A creamy, high-protein breakfast bake packed with blueberries, ideal for busy mornings.

Ingredients

Main Ingredients

1.5 cups low-fat cottage cheese (Use small curd for a smoother bite.)
3 whole eggs
0.5 cups egg whites (Adds structure and extra protein.)
1 cup rolled oats (Can be blended into oat flour for a softer texture.)
1.5 cups blueberries (Fresh or frozen both work.)
1 medium banana, mashed (Adds gentle sweetness and moisture.)
1 scoop protein powder (optional) (Use vanilla or unflavored for higher protein.)
2-3 tablespoons maple syrup or honey (To taste.)
1 teaspoon vanilla extract
1 teaspoon baking powder (For lift.)
1 pinch salt
1 teaspoon cinnamon (optional) (For warmth.)

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Instructions

Preparation

Preheat your oven to 350 degrees F and grease an 8 by 8 inch baking pan or line it with parchment.
In a blender or food processor, blend cottage cheese, eggs, and egg whites until smooth.
In a bowl, mix oat flour, baking powder, cinnamon, and salt.
Mash the banana in a separate bowl, then whisk in maple syrup, vanilla, and the blended cottage cheese mixture. If using protein powder, stir it in now.
Fold in the dry ingredients until just combined, then gently fold in blueberries.
Spread the mixture into the pan and smooth the top. Bake for 32 to 40 minutes, until the edges are set and the center barely jiggles.
Let it rest for at least 10 minutes before slicing.

Notes

For variations, add lemon zest for a citrus twist, or swirl in Greek yogurt before baking for added tartness. To make ahead, assemble the batter the night before and bake straight from the fridge the next morning.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Breakfast, Brunch
Cuisine: American