- #high-protein
Lemon Blueberry Cottage Cheese Baked Oats
Cottage cheese takes ricotta's spot in these Italian-style lemon baked oats, blended with Greek yogurt so it bakes up creamy. 32g protein per square, no protein powder. Cut it into four squares, eat warm or cold all week, as breakfast or an afternoon snack.
by John at Baisics
Ingredients
- 140 g old-fashioned rolled oats
- 500 g 2% cottage cheese
- 250 g nonfat plain Greek yogurt
- 4 eggs large eggs
- 40 g pure maple syrup
- 1 lemon lemon, zested and juiced
- 1 tsp vanilla extract
- 1 tsp baking powder
- 0.25 tsp kosher salt
- 150 g fresh or frozen blueberries
- 20 g sliced almonds
Instructions
- 1
Heat oven to 350°F and lightly grease the 8x8 dish.
- 2
Blend cottage cheese, Greek yogurt, eggs, maple syrup, lemon zest, 2 tbsp lemon juice, vanilla, and salt until smooth.
- 3
Add oats and baking powder; pulse 3–4 times so the oats stay mostly whole.
- 4
Pour into the dish, scatter blueberries over the top, then sprinkle with almonds.
- 5
Bake 38–42 minutes, until the center is set and the edges are golden.
- 6
Cool at least 10 minutes before cutting into 4 squares.
- 7
Refrigerate covered up to 5 days. Eat cold or microwave 45 seconds.