While I tend to stick to a simple and quick breakfast of yogurt & fruit, there are some occasions when we make a more substantial breakfast that will feed a crowd. This oatmeal breakfast bake is what we currently serve our house guests.

Cottage cheese has become a popular ingredient for adding protein to baked goods. It also provides moisture to this breakfast dish. All the ingredients are easily whipped together in one bowl, then poured into the baking dish. Oatmeal provides the texture for the dish while the eggs keep the base fluffy. Maple syrup sweetens this breakfast and vanilla & cinnamon enhances the taste. Pops of juicy flavor are provided by the blueberries that are both in and on top of the oatmeal bake. Additional maple syrup can be drizzled over top of the servings.

Blueberry Oatmeal Bake

Blueberry Oatmeal Breakfast Bake (adapted from tasteofhome.com)  Total Time Required: 70 minutes + cooling time, Prep Time: 10 minutes, Cook Time: 1 hour, Yield: 9 servings

Ingredients:

• 1 cup cottage cheese
• 3 large eggs, room temperature
• 2/3 cup old-fashioned oats
• 1/4 cup milk
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 cup fresh blueberries, divided
• additional maple syrup for serving

Directions:

Preheat the oven to 350°F. Coat an 8-inch baking dish with cooking spray.

In a large bowl, whisk together the cottage cheese, eggs, oats, milk, maple syrup, vanilla, cinnamon, and salt.

Whisk together the cottage cheese, eggs, oats, milk, maple syrup, vanilla, cinnamon, and salt.

Stir 1/2 cup of blueberries into the batter.

Stir half of the blueberries into the batter.

Transfer the mixture to the prepared baking dish. Top the batter with the remaining 1/2 cup of blueberries.

Transfer the batter to the prepared dish and top with the remaining fruit.

Bake the oatmeal mixture until the edges are lightly golden and the top is firm, about 35-45 minutes.

Bake until golden and firm.

If desired, serve with maple syrup. Store any leftovers covered in an airtight container in the fridge for up to four days. To freeze, store individual pieces wrapped in storage wrap and then a layer of aluminum foil. Keep them in the freezer for up to two months and thaw them in the fridge. They can be reheated in the microwave or on low heat in the oven.

Serve with additional maple syrup.

This breakfast makes it easy to please a crowd!  ~Linda

Blueberry Oatmeal Breakfast Bake (adapted from tasteofhome.com)  Total Time Required: 70 minutes + cooling time, Prep Time: 10 minutes, Cook Time: 1 hour, Yield: 9 servings

Ingredients:

• 1 cup cottage cheese
• 3 large eggs, room temperature
• 2/3 cup old-fashioned oats
• 1/4 cup milk
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 cup fresh blueberries, divided
• additional maple syrup for serving

Directions:

Preheat the oven to 350°F. Coat an 8-inch baking dish with cooking spray.

In a large bowl, whisk together the cottage cheese, eggs, oats, milk, maple syrup, vanilla, cinnamon, and salt. Stir 1/2 cup of blueberries into the batter. Transfer the mixture to the prepared baking dish.

Top the batter with the remaining 1/2 cup of blueberries. Bake the oatmeal mixture until the edges are lightly golden and the top is firm, about 35-45 minutes. If desired, serve with maple syrup. Store any leftovers covered in an airtight container in the fridge for up to four days. To freeze, store individual pieces wrapped in storage wrap and then a layer of aluminum foil. Keep them in the freezer for up to two months and thaw them in the fridge. They can be reheated in the microwave or on low heat in the oven.