First let me say, I think cottage cheese is an either you like it or you hate it thing. Like…liver. Or bluefish. I happen to love both. Anyone I know hates them. There is no in between. It’s either “more please” or “Ew hell no!” I have loved it as long as I can remember.
Second, I grudgingly admit, I am no longer able to blissfully eat half an Entenmann’s almond filled coffee cake without the scale mocking me. IMO, Entenmann’s ain’t what they used to be anyway. I make a better crumb cake, but that's for another day.
I have topped 120 twice in my life. Both times produced beautiful, perfectly imperfect daughters. That being said, what follows , if you didn’t know you were eating cottage cheese, you wouldn’t know you were eating cottage cheese.
I lean towards keto these days. Oh sure, sometimes I crave a Ghirardelli raspberry filled chocolate. But mostly carbs and I have parted ways.
Also, kudos to whoever discovered cottage is magic, not to mention so friggin' versatile!! I don’t know what makes it work, but it does, and really well! I made this today. There may or may not be some left for tomorrow. I’ll never tell.
Blueberry Cottage Cheese Breakfast Bake
Ingredients
- 1 cup cottage cheese
- 1 cup rolled oats
- 1 cup fresh blueberries
- 2 large eggs
- 1/4 cup honey or maple syrup
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder (optional)
Directions
Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish or individual ramekins.
For
a smooth texture, blend the cottage cheese, oats, eggs, honey or maple
syrup, vanilla extract, and cinnamon in a blender or food processor
until creamy. For a chunkier texture, whisk all ingredients together in a
bowl without blending.
Gently fold in the fresh blueberries.
Pour the mixture into the prepared baking dish.
Bake for 25–30 minutes, or until the top is set and golden brown.
Let it cool for 5 minutes before serving. Enjoy warm, as-is, or topped with yogurt, nuts, or extra honey.
OK so I prefer to use a food processor, the batter comes out smooth. Alternate sweetener - Agave or Splenda will work also.
The end result is a smooth cake-y, custard-y treat, with bursts of fresh blueberry. I did whipped cream on top with extra fresh blueberries. Add a bit of lemon and it will scream summer. Try raspberries or strawberries instead, all a matter of personal preference. I believe I have a new favorite. But then, I haven't tried the cottage cheese ice cream, or the chocolate mousse yet.
