Breakfast that tastes a little like cheesecake is always a good idea. Blueberries, oats and little swirls of cream cheese bake together into something sweet and cozy, while cottage cheese and Greek yogurt give it plenty of protein to actually keep you full.

It’s also really easy to make ahead and keep in the fridge for busy mornings. I like it warm right out of the oven, but it’s just as good chilled with a spoonful of the creamy Greek yogurt topping. It’s basically an excuse to have cheesecake for breakfast and I’m not mad about it. ❤️

Servings

6

Protein

About 22g per serving

Ingredients

• 1 cup old-fashioned oats
• 1 cup cottage cheese
• 3 large eggs
• 1 cup vanilla Greek yogurt
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1 tsp baking powder
• 1½ cups fresh blueberries
• 2 tbsp cream cheese, softened

Instructions

Preheat oven to 350°F.

Add oats, cottage cheese, eggs, Greek yogurt, maple syrup, vanilla, cinnamon, and baking powder to a blender. Blend until smooth.

Pour mixture into a lightly greased 8×8 baking dish.

Drop small spoonfuls of cream cheese throughout the batter and gently swirl.

Top with blueberries.

Bake for 35–40 minutes until set and lightly golden.

Cool for 10 minutes before slicing.

Optional Topping

Mix together:

• ½ cup Greek yogurt
• 1 tbsp cream cheese
• 1 tsp honey

Spread over each slice before serving.