Baked Blueberry Cottage Cheese Breakfast Bowl

Preheat & Prep: Heat your oven (or air fryer) to 350°F (175°C). Grease a small, oven-safe ramekin or glass bowl with a little cooking spray or butter.
The Secret Step (Optional): If you don’t like the texture of cottage cheese curds, put the cottage cheese, egg, sweetener, and vanilla in a blender and pulse until smooth. If you don’t mind the texture, just whisk them together in a bowl.
Mix: Stir in the rolled oats and the cinnamon. Gently fold in about half of your blueberries.
Assemble: Pour the mixture into your prepared dish. Top with the remaining blueberries.
Bake: Bake for 20–25 minutes. You’ll know it’s done when the edges are set and slightly golden, and the center has a slight, firm jiggle.
- Air Fryer Tip: Bake at 325°F for 12–15 minutes.
Cool: Let it sit for 5 minutes before eating. It will firm up as it cools!

The Sweetness: If your blueberries are tart, you might want to drizzle an extra teaspoon of honey on top after it comes out of the oven.
The Oats: The recipe says “optional,” but I highly recommend them. They act as a binder and give it a much more “muffin-like” structure.
Toppings: A dollop of Greek yogurt or a sprinkle of sliced almonds on top adds even more protein and a nice crunch