Dessert

High-Protein Baked Blueberry Cottage Cheese Bowls Recipe

ByHarper Ellington February 1, 2026February 1, 2026

Introduction

These creamy baked blueberry cottage cheese bowls are a protein-packed breakfast that feels like a decadent treat. With a cheesecake-like texture and natural sweetness from bananas and blueberries, they’re perfect for fueling your morning. Plus, each bowl delivers 15 grams of protein to keep you satisfied until lunch.

Two white ramekins sit on a white marbled surface, each filled with a baked dessert layered with golden brown edges and a creamy light yellow base. The top layer is studded heavily with dark purple baked blueberries that create a slightly rough texture, with a fresh pile of plump, deep blue blueberries placed in the center of each dish. The overall look is warm and inviting with the fruity topping contrasting against the smooth, custard-like layer beneath. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1½ cups (360g) full-fat cottage cheese
4 large eggs, brought to room temperature
1 cup (90g) old-fashioned rolled oats
1 ripe banana
⅓ cup (80ml) maple syrup
1 tsp baking soda
1 cup (150g) fresh blueberries (frozen works too)

Instructions

Step 1: Preheat your oven to 350°F (180°C). Generously spray four 2-cup oven-safe bowls with non-stick cooking spray and arrange them on a baking sheet.
Step 2: Combine cottage cheese, eggs, oats, banana, maple syrup, and baking soda in a high-speed blender. Blend for 30-45 seconds until smooth, with no visible oat pieces. If the batter is too thick to pour, add a splash of milk and pulse briefly.
Step 3: Pour the batter evenly into the prepared bowls, filling each about two-thirds full. Top each with blueberries, gently pressing some into the batter to create pockets of flavor.
Step 4: Bake for 35-40 minutes until golden brown and firm to the touch. Begin checking at 35 minutes to avoid overbaking. Let cool for at least 10 minutes before serving to achieve a custardy texture.

Tips & Variations

Use full-fat cottage cheese for the creamiest, richest texture.
Bring eggs to room temperature before blending to ensure a smoother batter.
Swap blueberries for diced strawberries or add a handful of chocolate chips for variety.
Top with Greek yogurt or toasted nuts for added protein and crunch.
Try stirring in a scoop of protein powder to boost the protein content further.

Storage

Store the baked bowls covered in the refrigerator for up to 7 days. They taste even better after a day or two as the flavors meld. Reheat individual bowls in the microwave for 1-2 minutes or enjoy cold straight from the fridge, especially on warm mornings.

How to Serve

Two small white ramekins hold blueberry clafoutis with a golden brown crust on the edges and a creamy light yellow base mixed with dark purple cooked blueberries, topped with a fresh cluster of plump, deep blue blueberries. Each ramekin is filled nearly to the rim with the soft baked mixture. The ramekins sit on a white marbled surface, with scattered blueberries around and a silver spoon in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work well and can be used straight from the freezer without thawing. They provide the same burst of flavor and a lovely texture.