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Baked blueberry almond protein oats sliced into nine squares in a white ceramic dish on a wooden table by a window, topped with sliced almonds and fresh blueberries
Celine | The Health Detective

Baked Blueberry Almond Protein Oats

A soft, protein-rich breakfast bake with juicy blueberries, warm almond, and a full teaspoon of cinnamon — quietly one of the hardest-working ingredients in the dish. Made with cottage cheese and oats, it comes together in one bowl, bakes in under 40 minutes, and slices cleanly for the whole week. Naturally sweetened, blood sugar-friendly, and genuinely satisfying.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Breakfast, Snack
Cuisine: North American
Ingredients Method Notes

Ingredients
  

  • 1 cup cottage cheese small curd
  • 3 large eggs
  • 1/4 cup maple syrup or honey
  • 1 tsp pure vanilla extract
  • 1/2 tsp pure almond extract
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp fine sea salt
  • 1 cup frozen blueberries
  • 2 tbsp sliced almonds optional topping

Method
 

  1. Preheat your oven to 350°F (175°C). Lightly grease a small baking dish — an 8x8 inch square or similar works well.
  2. In a large bowl, whisk together the cottage cheese, eggs, maple syrup, vanilla extract, and almond extract until mostly smooth.
  3. Add the rolled oats, almond flour, baking powder, cinnamon, and salt. Stir until well combined.
  4. Gently fold in the blueberries, taking care not to crush them.
  5. Pour the batter into your prepared baking dish and spread evenly.
  6. Scatter the sliced almonds across the top if using.
  7. Bake for 30–35 minutes, until the centre is set and the top is lightly golden.
  8. Remove from the oven and allow to cool for at least 10 minutes before slicing — this helps it firm up and cut cleanly.

Notes

🍳 NOTES FOR THE COOK

  • Why the cinnamon matters: One teaspoon isn't just for flavour — cinnamon has been studied for its role in improving insulin sensitivity and supporting more stable blood sugar levels after eating. A genuinely useful addition, especially if you're managing glucose or eating with diabetes in mind.
  • Frozen blueberries work great — no need to thaw first. Fold them in straight from the freezer; the bake time stays the same.
  • Blending for a smoother texture: If you'd prefer a more uniform, custard-like bake, blend the wet ingredients with the cottage cheese before adding the dry. This eliminates any visible curd texture.
  • Sweetness level: ¼ cup of maple syrup gives a gentle sweetness. If your blueberries are on the tart side, you can nudge it up to ⅓ cup — or swap maple syrup for a sugar-free alternative if managing carb intake closely.
  • Storage: Slice and store in an airtight container in the fridge for up to 4 days. Reheats well in the microwave for 45–60 seconds.
  • Freezer-friendly: Freeze individual slices and pull one out the night before for an effortless morning.
  • Almond extract note: It's potent — ½ teaspoon is the sweet spot here. Don't be tempted to double it.