WW Baked Blueberry Cottage Cheese Breakfast Bowls

Servings: 2

WW Points:

• 0–1 points without oats
• 2–3 points with oats (for both servings total)

🛒 Ingredients:

• 1 cup fat-free cottage cheese
• 1 large egg
• 1 tbsp sugar-free maple syrup or 1–2 tsp sweetener (adjust to taste)
• ½ tsp vanilla extract
• ½ cup blueberries (fresh or frozen, do not thaw)
• 1 tbsp rolled oats (optional, adds texture)
• Pinch of cinnamon
• Optional: pinch of salt (enhances flavor)

🥣 Step 1: Prep

• Preheat oven to 180°C / 350°F
• Lightly spray 2 ramekins or a small baking dish with nonstick spray

🥄 Step 2: Mix the Base

• In a bowl, add cottage cheese
• If you want it smooth and creamy, blend it for 10–15 seconds (optional but recommended)
• Add egg, vanilla, sweetener, cinnamon, and salt
• Whisk until fully combined

💡 Texture tip:

• Not blended = slightly lumpy, more “cheesecake” texture
• Blended = smooth, custard-like

🫐 Step 3: Add Blueberries

• Gently fold in blueberries
• If using frozen, add them straight in (this helps prevent bleeding color too much)

🥄 Step 4: Assemble

• Pour mixture evenly into ramekins
• Sprinkle oats on top or mix them in
• Add a few extra blueberries on top for a pretty finish

🔥 Step 5: Bake

• Bake for 25–30 minutes
• It should look:
  
  • Set in the middle (slightly jiggly is okay)
  • Lightly golden on top

💡 Don’t overbake! It will continue to firm up as it cools

⏲ Step 6: Cool & Serve

• Let sit for 5–10 minutes
• This helps it set and improves texture

🍯 Optional Toppings (Low/Zero Point Ideas):

• Extra fresh blueberries 💙
• Powdered sweetener
• Zero-sugar syrup drizzle
• Fat-free yogurt on top

💡 Pro Tips:

• Want it more dessert-like? Add a few drops of almond extract
• Want higher protein? Add 1–2 tbsp nonfat Greek yogurt to the mix
• Want firmer texture? Add 1 tsp cornstarch (adds minimal points)