Description
A moist, high-protein breakfast bake bursting with fresh lemon zest and juicy blueberries, powered by oats and cottage cheese.
Ingredients
Scale
2 cups rolled oats
1 cup cottage cheese
1 cup low-fat milk or almond milk
3 large eggs
1 cup fresh blueberries
1 tablespoon lemon zest
2 tablespoons lemon juice
1/4 cup honey or maple syrup
1 teaspoon baking powder
1 teaspoon vanilla extract
1/2 teaspoon salt
Instructions
- Preheat your oven to 350F (175C) and grease an 8×8 inch baking dish.
- In a large mixing bowl, whisk together the eggs, cottage cheese, milk, lemon juice, lemon zest, honey, and vanilla extract until well combined.
- Stir in the rolled oats, baking powder, and salt.
- Gently fold in the fresh blueberries using a spatula.
- Pour the mixture into the prepared baking dish and spread evenly.
- Bake for 35-40 minutes or until the edges are golden brown and the center is set.
- Remove from oven and let it cool for 10 minutes before slicing.
- Garnish with extra zest and blueberries if desired.
Notes
- Ensure the lemon zest is fresh for the best aroma.
- Store leftovers in the fridge for up to 5 days.
- Use gluten-free certified oats if you have a gluten sensitivity.
Nutrition
- Serving Size: 1 slice
- Calories: 200 kcal
- Sugar: 8g
- Sodium: 250mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 95mg