Ingredients
Base Ingredients
- 1.5 cups Cottage cheese
- 4 large Eggs
- 1 cup Rolled old-fashioned oats
- 1 Banana
- 1/3 cup Maple syrup
- 1 tsp Baking soda
Topping
- 1 cup Blueberries
Instructions
- Preheat Oven and Prepare Bowls: Preheat your oven to 350 degrees Fahrenheit. Lightly spray four 2-cup glass bowls with non-stick spray, then place them on a large baking sheet to easily transfer in and out of the oven.
- Blend Ingredients: Add the cottage cheese, eggs, rolled oats, banana, maple syrup, and baking soda to a high-powered blender. Blend until smooth, which should take a few minutes. If the mixture is too thick, gradually add a little milk to reach a smooth, pourable consistency.
- Pour Batter and Add Blueberries: Evenly distribute the batter into the prepared glass bowls, filling them slightly more than halfway. Top each bowl generously with the blueberries.
- Bake the Bowls: Place the baking sheet with the bowls into the oven and bake for 35 to 40 minutes. Depending on your oven, it may take up to 45 minutes. The dishes are ready when the tops are golden brown, puffed up, and feel firm to the touch.
- Cool and Serve: Remove the bowls from the oven and let them cool for at least 10 minutes before eating. For meal prep, cover with lids and refrigerate for up to one week.
Notes
- Ensure not to overblend, which can make the texture too thin; add milk sparingly if needed.
- Baking times can vary, so keep an eye on the bowls after 35 minutes to prevent overcooking.
- This recipe is versatile; you can substitute blueberries with other berries or fruits of your choice.
- For a dairy-free version, consider using a plant-based cottage cheese alternative and a flax egg instead of regular eggs.
- These bowls freeze well; freeze after baking and thaw in the refrigerator before reheating.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
