Can I double this recipe for a crowd?

Yes, you can double the recipe. Use a large baking dish or several oven-safe bowls. I once doubled and squeezed everything into one pan that was too shallow, and we had to spoon it as a pudding. Learn from me: give it space to rise and bake a little longer.

Can I use Greek yogurt instead of cottage cheese?

You can substitute Greek yogurt, but expect a slightly tangier flavor and a denser texture. If you do, reduce any added liquid a bit. The dish will still bake beautifully.

Are frozen blueberries okay?

Frozen blueberries are fine and often convenient. Do not thaw them; add them frozen to the batter. Thawing can make the batter swim with color and alter the texture.

How do I know when they are done?

The tops should be golden and the centers should feel set but still tender. A toothpick in the center will come out clean or with just a moist crumb. If it tips and looks very wet, give it another five minutes.

Is this suitable for kids and picky eaters?

Generally yes. The banana and maple syrup bring a gentle sweetness that appeals to kids. Let them pick their toppings and they will be more likely to eat it. Also, having a built-in protein like cottage cheese helps make it filling and balanced.

Easy Baked Blueberry Cottage Cheese Bowls 2026

Description

A comforting and easy baked dish combining creamy cottage cheese, warm oats, and bursting blueberries, perfect for breakfast or family dinners.

Ingredients

Scale

360 g cottage cheese (1½ cups, full fat recommended)
4 large eggs (brought to room temperature)
90 g old fashioned rolled oats (1 cup)
1 ripe banana (the spottier the better)
80 ml maple syrup (⅓ cup)
1 tsp baking soda
150 g fresh blueberries (1 cup; frozen works too)
Pinch of salt
Real butter (optional, for flavor)

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Instructions

Preheat your oven to 350°F (180°C). Generously spray four 2-cup oven-safe bowls with non-stick cooking spray and place them on a large baking sheet.
Add the cottage cheese, eggs, oats, banana, maple syrup, and baking soda to your high-speed blender. Blend for 30 to 45 seconds until completely smooth.
Pour the batter evenly into your prepared bowls, filling each about two-thirds full. Top with blueberries, pressing some berries gently into the batter.
Bake for 35 to 40 minutes until the tops are golden brown and firm to the touch. Let cool for at least 10 minutes before eating.

Notes

You can use frozen blueberries, but don’t thaw them before adding to the batter. Leftovers can be stored in an airtight container for up to 3 days.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 350
Sugar: 12g
Sodium: 300mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 4g
Protein: 15g
Cholesterol: 180mg