A protein-rich, custardy bake combining cottage cheese, blueberries, oats, and a hint of cinnamon.
# What You'll Need:
→ Dairy & Eggs
01 - 2 cups low-fat cottage cheese, room temperature
02 - 2 large eggs
03 - 1/2 cup almond milk or milk of choice
→ Sweeteners & Flavorings
04 - 1/4 cup honey or maple syrup
05 - 1 teaspoon vanilla extract
06 - 1/2 teaspoon ground cinnamon
07 - 1/4 teaspoon salt
→ Grains & Seeds
08 - 1/2 cup rolled oats, use gluten-free oats if needed
09 - 1 tablespoon chia seeds, optional
→ Fruit & Nuts
10 - 1 1/2 cups fresh or frozen blueberries, do not thaw if frozen
11 - 1/4 cup chopped almonds or walnuts, optional
→ For Baking
12 - Cooking spray or butter for greasing
# Directions:
01 - Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish with cooking spray or butter.
02 - In a large bowl, blend cottage cheese until mostly smooth using a whisk or hand mixer. Add eggs, honey or maple syrup, and vanilla extract. Whisk until combined.
03 - Add cinnamon, salt, rolled oats, and chia seeds if using. Pour in milk. Gently fold to combine, ensuring mixture is uniform without overmixing.
04 - Gently fold blueberries and nuts if using into batter, being careful to avoid crushing the berries.
05 - Pour batter into prepared baking dish and spread evenly. Bake for 45-60 minutes until edges are golden, center is mostly set with slight jiggle, and toothpick inserted in center comes out clean or with moist crumbs. Tent loosely with foil if top browns too quickly.
06 - Cool on wire rack for at least 30-60 minutes to set. For cleanest slices, cool completely or chill in refrigerator. Cut into 8 squares and serve plain or with Greek yogurt, sugar-free syrup, or fresh berries.
