Ingredients:

  • 2 cups (450g) low-fat cottage cheese
  • 3 large eggs
  • 1 tsp (5ml) pure vanilla extract
  • 2 tbsp (30ml) pure maple syrup
  • 1.5 cups (120g) rolled oats
  • 1 tsp (5g) baking powder
  • 1/2 tsp (2g) ground cinnamon
  • 1/4 tsp (1g) sea salt
  • 1.5 cups (190g) fresh blueberries
  • 1 scoop (30g) vanilla protein powder
  • 1 pinch oat flour (for tossing blueberries)

Instructions:

  1. Preheat your oven to 350°F (175°C). In a high-speed blender, combine the cottage cheese, eggs, vanilla extract, and maple syrup. Blend on high for 30–45 seconds until the mixture is completely smooth and creamy.
  2. Add the rolled oats, baking powder, cinnamon, salt, and vanilla protein powder directly into the blender. Pulse 5–10 times until the oats are slightly broken down but still retain some texture; do not over-blend into a fine flour.
  3. Grease an 8x8 inch baking dish. Toss 1 cup of the fresh blueberries with the pinch of oat flour. Pour the batter into the dish and gently fold in the oat-flour-tossed blueberries. Sprinkle the remaining 1/2 cup of blueberries on top. Bake for 35 minutes until the edges are golden-brown and the center is set.