Blueberry Cottage Cheese Bake
This lightly sweet, lemony blueberry bake bursts with juicy berries and toasted almonds. It’s naturally gluten-free and gives you 12 grams of protein per square.
Servings: 9 squares
Ingredients
Blend
- 1 1/2 cups cottage cheese 2%
- 1 cup oats
- 4 large eggs
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1 zest of lemon
Fold-In
- 1/4 cup almond flour
- 1/4 cup vanilla protein powder
- 1 tsp baking powder
- pinch of salt
Topping
- 1 1/2 cups blueberries
- 3 tbsp almond slices
For Serving (optional)
- Greek yogurt
- Maple syrup
Instructions
- Preheat oven to 350F and line an 8×8-inch baking dish with parchment paper.
- Blend cottage cheese, oats, eggs, maple syrup, vanilla, and lemon zest until mostly smooth.
- Add almond flour, protein powder, baking powder, and salt. Mix until fully combined.
- Pour batter into the dish and spread evenly.
- Top with blueberries and almond slices.
- Bake for 35–40 minutes, until golden and set in the center.
- Cool for at least 15 minutes before slicing.
- Serve with Greek yogurt and a drizzle of maple syrup if you desire.
Nutrition
Serving: 1 square (4 oz) | Calories: 168kcal | Carbohydrates: 15.8g | Protein: 12.2g | Fat: 6.3g | Saturated Fat: 1.4g | Sodium: 150mg | Fiber: 2g | Sugar: 6g