Soft, protein-packed breakfast bars with fresh blueberries and a tender, satisfying texture.
Ingredients
2 cups cottage cheese
3 large eggs
1½ cups old-fashioned rolled oats
¼ cup almond flour
3 tablespoons maple syrup or honey
1 teaspoon vanilla extract
1 teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon salt
1 cup fresh blueberries
2 tablespoons chopped almonds (optional)
Instructions
Preheat oven to 350°F (175°C). Lightly grease and line an 8×8-inch baking dish with parchment paper.
Blend the cottage cheese until smooth.
In a large bowl, whisk together the blended cottage cheese, eggs, maple syrup, and vanilla extract.
Stir in the rolled oats, almond flour, baking powder, cinnamon, and salt until evenly combined.
Gently fold in the blueberries and chopped almonds, if using.
Pour the batter into the prepared baking dish and spread evenly.
Bake for 35–40 minutes, or until the center is set and the top is lightly golden.
Cool for at least 15 minutes before cutting into squares.
Makes
9 squares
Storage
Store in an airtight container in the refrigerator for up to 5 days.
Meal Prep Tip
Wrap individual squares and refrigerate for quick grab-and-go breakfasts, or freeze for up to 2 months and thaw overnight before enjoying.