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High-protein baked oatmeal with cottage cheese and blueberries in a cream baking dish

High-Protein Baked Oatmeal With Cottage Cheese

This high-protein baked oatmeal combines blended cottage cheese, eggs, rolled oats, banana, milk, and blueberries in a practical breakfast bake. It creates six substantial portions without protein powder and is ideal for make-ahead breakfasts.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 breakfast portions
Course: Breakfast
Cuisine: American-Inspired
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 3 3/4 cups old-fashioned rolled oats Do not substitute quick oats or steel-cut oats without reformulating the recipe.
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon fine salt
Blended Wet Ingredients
  • 2 cups low-fat cottage cheese Blend until smooth with no visible curds.
  • 4 large eggs
  • 1 cup 2% milk
  • 1 medium ripe banana Peel and mash before measuring.
  • 1/4 cup pure maple syrup
  • 1 tablespoon neutral oil Add to the blended wet ingredients.
Fruit and Pan Preparation
  • 1 cup blueberries Use fresh or frozen. Do not thaw frozen blueberries before adding.
  • 1 teaspoon neutral oil For greasing the baking dish.

Equipment

  • 9 x 13-inch baking dish
  • Countertop blender
  • Large mixing bowl
  • Silicone spatula
  • Measuring cups and spoons
  • Kitchen scale
  • Instant-read food thermometer

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. Grease a 9 x 13-inch baking dish with 1 teaspoon neutral oil.
  3. In a large mixing bowl, combine the rolled oats, baking powder, cinnamon, and salt. Break up any visible clumps of baking powder.
  4. Add the cottage cheese, eggs, milk, banana, maple syrup, and 1 tablespoon neutral oil to a blender.
  5. Blend until the wet mixture is smooth and no obvious cottage cheese curds remain, stopping to scrape down the sides when necessary.
  6. Pour the blended mixture over the dry ingredients.
  7. Stir until every oat is evenly coated and no dry mixture remains at the bottom of the bowl.
  8. Gently fold in the blueberries. Add frozen blueberries directly from the freezer without thawing them.
  9. Transfer the mixture to the prepared baking dish and spread it into an even layer.
  10. Bake for 35 minutes, then check the center of the oatmeal.
  11. Continue baking for another 5 to 10 minutes, until the center no longer looks glossy or liquid and an instant-read thermometer inserted into the middle registers 160°F (71°C).
  12. Let the baked oatmeal rest in the dish for at least 10 minutes before cutting it into six equal portions.

Notes

Oats: Use old-fashioned rolled oats. Quick oats absorb liquid differently and may create a softer or gummier texture, while steel-cut oats require a separate formula.
Measurement: Weigh the oats when possible. Three hundred grams is approximately 3 3/4 US cups.
Cottage cheese: Blend the cottage cheese mixture until completely smooth to prevent visible curds in the finished oatmeal.
Blueberries: Add frozen berries directly from the freezer and fold gently. A small amount of moisture around hot blueberries is normal.
Doneness: Do not rely only on browned edges. The center should be set and reach 160°F (71°C).
Resting: Let the oatmeal rest for at least 10 minutes so the oats can absorb remaining moisture and the portions hold together.
Storage: Refrigerate within 2 hours in covered, shallow containers and use within 3 to 4 days.
Reheating: Reheat each portion until the center reaches 165°F (74°C).
Freezing: This formula has not been texture-tested after freezing and thawing, so no freezer-quality guarantee is provided.
Editorial note: This research-developed formula requires kitchen validation before publication. Confirm the baking time, yield, sweetness, center texture, refrigerated texture, and nutrition using the exact ingredient brands.