Recipe Steps

1. 1. Preheat the Oven
      Start by preheating your oven to 350°F (175°C). Grease a 9×9-inch baking dish with a little bit of butter or cooking spray to prevent sticking.

1. 1. Mix the Wet Ingredients
      In a large bowl, whisk together the eggs, honey (or maple syrup), vanilla extract, and almond milk. Stir until everything is well combined.

1. 1. Combine Dry Ingredients
      Add the rolled oats, cinnamon, baking powder, and a pinch of salt to the wet mixture. Stir to combine. At this point, you might notice the oats starting to absorb the liquid—that’s exactly what we want!

1. 1. Fold in the Cottage Cheese and Blueberries
      Now, add the cottage cheese and blueberries into the oat mixture. Gently fold them in so the blueberries don’t break apart. The cottage cheese adds such a lovely creaminess to the bake, and the blueberries will burst with flavor as they cook. Yum!

1. 1. Pour into the Baking Dish
      Transfer the mixture to the prepared baking dish. Spread it out evenly and sprinkle chopped almonds or walnuts on top if you like a bit of crunch in your breakfast.

1. 1. Bake
      Pop the dish into the oven and bake for 35-40 minutes, or until the top is golden brown and a toothpick comes out clean. Your kitchen is going to smell incredible during this step, so try not to peek too much—you don’t want to let that heat escape!

1. 1. Serve and Enjoy
      Allow it to cool for a few minutes before cutting into slices. This breakfast bake can be enjoyed warm, right out of the oven, or stored in the fridge for a quick breakfast throughout the week. It’s great with a dollop of Greek yogurt or even a drizzle of extra honey.