Ingredients
Main 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
- 1 cup Blueberries
Instructions
- Preheat Oven and Prepare Bowls: Preheat your oven to 350°F (175°C). Lightly spray two 2-cup glass bowls with non-stick spray to ensure the baked mixture doesn’t stick. Place the bowls on a large baking sheet for easy handling and stability.
- Blend Ingredients: In a high-powered blender, combine the cottage cheese, eggs, rolled oats, banana, maple syrup, and baking soda. Blend the mixture until it becomes smooth. If the batter is too thick, add a small amount of milk to achieve a pourable consistency.
- Fill Bowls and Add Blueberries: Pour the smoothie-like batter evenly into the prepared bowls, filling each more than halfway. Top the batter with blueberries. To avoid blueberries sinking to the bottom, you can use frozen blueberries or add fresh blueberries halfway through baking at about the 15-minute mark.
- Bake: Place the baking sheet with bowls in the oven and bake for 35 to 40 minutes, or up to 45 minutes depending on your oven. The bowls 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 serving. For meal prep, cover the bowls with lids and refrigerate for up to one week.
Notes
- You can substitute frozen blueberries to prevent them from sinking in the batter.
- If the batter is too thick when blending, add milk gradually to reach a creamy but pourable texture.
- Adjust baking time slightly depending on your oven; look for a puffed and golden top as an indicator.
- These bowls can be stored in the refrigerator for up to a week, making them great for meal prep.
- The recipe yields two 2-cup servings, which can be divided into four smaller portions if desired.
- Prep Time: 10 minutes
- Cook Time: 35-45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
