Servings: 9 squares
Prep Time: 10 minutes
Cook Time: 35–40 minutes
Total Time: 45–50 minutes

Ingredients

Creamy Filling

• 2 cups cottage cheese (4% milkfat or full-fat)
• 4 large eggs
• 1 cup rolled old-fashioned oats
• 1 ripe banana, mashed
• ⅓ cup sugar-free maple syrup or allulose sweetener
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 cup fresh or frozen blueberries

Nut Topping

• ¼ cup chopped toasted pecans or walnuts
• ¼ teaspoon ground cinnamon

Optional Garnishes

• Fresh blueberries
• Sugar-free whipped cream
• Extra cinnamon

Instructions

Step 1: Prepare the Oven

1. Preheat oven to 350°F (175°C).
2. Lightly grease an 8×8-inch baking dish with cooking spray or butter.

Step 2: Mix the Batter

1. In a large mixing bowl, whisk together:
   • Cottage cheese
   • Eggs
   • Mashed banana
   • Sugar-free maple syrup
   • Vanilla extract
2. Add:
   • Oats
   • Baking powder
   • Salt
3. Stir until fully combined.

Step 3: Fold in Blueberries

1. Gently fold in blueberries.
2. If using frozen blueberries, do not thaw first to prevent excess moisture and color bleeding.

Step 4: Assemble

1. Pour mixture into the prepared baking dish.
2. Spread evenly.
3. Sprinkle toasted pecans or walnuts over the top.
4. Dust with cinnamon.

Step 5: Bake

1. Bake for 35–40 minutes.
2. The center should be set and the top lightly golden.
3. A toothpick inserted near the center should come out mostly clean.

Step 6: Cool

1. Let cool for 10–15 minutes.
2. Slice into 9 squares.
3. Serve warm or chilled.

Approximate Nutrition (Per Serving)

Based on 9 servings using pecans and sugar-free syrup.

Values vary depending on cottage cheese brand, sweetener, and nuts used.

Nut Information

Pecans

Per ¼ cup (about 28 g):

• Calories: ~200
• Protein: ~3 g
• Fat: ~21 g
• Carbs: ~4 g
• Rich in manganese, copper, and antioxidants.

Walnuts

Per ¼ cup (about 28 g):

• Calories: ~185
• Protein: ~4 g
• Fat: ~18 g
• Carbs: ~4 g
• Excellent source of omega-3 fatty acids.

Nut-Free Options

Replace nuts with:

• Pumpkin seeds
• Sunflower seeds
• Hemp hearts
• Unsweetened coconut flakes
• Leave topping off entirely

Storage

Refrigerator

• Store covered for up to 5 days.

Freezer

• Wrap individual squares tightly.
• Freeze up to 3 months.
• Thaw overnight in refrigerator.

Reheating

• Microwave: 30–45 seconds.
• Oven: 300°F (150°C) for 10 minutes.

Recipe Variations

Extra Protein

Add:

• 1 scoop vanilla protein powder
• 2 tablespoons Greek yogurt

Lower Carb

Replace oats with:

• ¾ cup almond flour
• 2 tablespoons ground flaxseed

Berry Mix

Substitute half the blueberries with:

• Raspberries
• Blackberries
• Strawberries

Lemon Blueberry Version

Add:

• 1 tablespoon lemon zest
• 1 teaspoon lemon juice

Frequently Asked Questions

Q: Can I use frozen blueberries?

Yes. Add them frozen directly to the batter. Do not thaw first.

Q: Can I replace the banana?

Yes. Use:

• ½ cup unsweetened applesauce
• ½ cup pumpkin puree
• ½ cup Greek yogurt

Q: Can I make this dairy-free?

You can use a dairy-free cottage cheese alternative, though texture and protein content may differ.

Q: Is this suitable for diabetics?

It can fit into many diabetic meal plans because it contains no added sugar and includes protein and fiber. Individual carbohydrate needs vary, so check nutrition values and consult a healthcare professional if needed.

Q: Why did my bake come out watery?

Common causes:

• Low-quality watery cottage cheese
• Thawed frozen berries
• Underbaking
• Not allowing the bake to cool before slicing

Q: Can I blend the cottage cheese?

Absolutely. Blending creates a smoother, cheesecake-like texture.

Q: Can I prepare it the night before?

Yes. Assemble the mixture, cover, refrigerate overnight, and bake in the morning.

Q: Is this good for meal prep?

Yes. It holds up well in the refrigerator and can be frozen in individual portions for quick breakfasts.