🫐 Blueberry Cottage Cheese Breakfast Bake (Mediterranean Style)
Ingredients (Serves 6)
Wet Ingredients
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1 ½ cups cottage cheese (full-fat or 2%)
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1 cup Greek yogurt (plain, unsweetened)
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3 large eggs
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3 tbsp honey or maple syrup
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1 tsp vanilla extract
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Zest of 1 lemon
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2 tbsp fresh lemon juice
Dry Ingredients
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1 cup rolled oats (or quick oats for a smoother texture)
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1 tsp baking powder
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½ tsp cinnamon
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Pinch of salt
Add-Ins
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1 ½ cups fresh or frozen blueberries
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¼ cup chopped walnuts or almonds (optional, very Mediterranean)
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1–2 tbsp olive oil for Mediterranean richness (or you can skip to keep it lighter)
🧑🍳 Instructions
1. Prep
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Preheat oven to 350°F (175°C).
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Grease an 8×8 baking dish with a little olive oil or line with parchment.
2. Blend the Base
In a blender or food processor, combine:
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cottage cheese
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Greek yogurt
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eggs
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honey
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vanilla
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lemon zest & juice
Blend until smooth and creamy.
3. Mix Dry Ingredients
In a large bowl, combine:
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oats
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baking powder
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cinnamon
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salt
Pour the blended mixture over the oats and stir well.
4. Add Blueberries
Fold in:
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blueberries
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nuts (if using)
Reserve a small handful of blueberries for topping.
5. Bake
Pour the mixture into the baking dish.
Top with extra blueberries.
Bake 35–40 minutes, or until the center is set and edges are golden.
Let cool 10–15 minutes before slicing — it firms up as it cools.
🍽️ Serving Suggestions (Mediterranean Style)
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Drizzle with raw honey
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Add a spoonful of Greek yogurt
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Serve with fresh fruit (figs, oranges, berries)
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Sprinkle with toasted walnuts, almonds, or pistachios
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Add a little olive oil on top for healthy Mediterranean fats
🥡 Storage
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Fridge: 4–5 days
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Freezer: Up to 2 months (slice first for easy reheating)
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Reheat: Microwave 20–30 sec or warm in oven at 300°F for 10 minutes
