Baked Cherry Cottage Cheese Breakfast Bowls (Print version)
Warm baked cottage cheese bowls with cherries, oats, vanilla, and almonds for a high-protein breakfast that reheats well.
# Ingredients:
For the bowls
01 -
2 cups (450 g) low-fat or whole milk cottage cheese
02 -
2 large eggs
03 -
1/2 cup (50 g) certified gluten-free rolled oats
04 -
2 tablespoons maple syrup, plus more for serving if desired
05 -
1 teaspoon vanilla extract
06 -
1/2 teaspoon ground cinnamon
07 -
1/2 teaspoon baking powder
08 -
1 teaspoon finely grated lemon zest
09 -
1/8 teaspoon fine salt
10 -
1 1/2 cups (210 g) pitted cherries, fresh or frozen, divided
For topping
11 -
1/4 cup (25 g) sliced almonds
12 -
1/2 cup (120 g) plain Greek yogurt, optional for serving
# Instructions:
01 -
Preheat the oven to 375 F. Lightly grease four 10-ounce oven-safe ramekins or small baking dishes.
02 -
Add cottage cheese, eggs, oats, maple syrup, vanilla, cinnamon, baking powder, lemon zest, and salt to a blender. Blend until mostly smooth, about 20-30 seconds.
03 -
Reserve 1/2 cup cherries for the top. Fold the remaining 1 cup cherries into the blended mixture by hand.
04 -
Divide the mixture evenly among the prepared ramekins. Scatter the reserved cherries and sliced almonds over the tops.
05 -
Bake for 22-26 minutes, or until the edges are set and lightly puffed and the centers have a gentle wobble. Frozen cherries may need 3-5 extra minutes.
06 -
Let the bowls cool for 5 minutes before serving. Add Greek yogurt or a small drizzle of maple syrup if desired.
# Good to know:
01 -
Use certified gluten-free oats if serving someone who avoids gluten.
02 -
The bowls can be baked ahead and refrigerated for up to 4 days.
03 -
Frozen cherries can go in without thawing, but they may increase bake time.