A healthy, protein-packed Blueberry Cottage Cheese Breakfast Bake. The social-media phenom! My version is IBS-friendly, low-FODMAP & gluten-free.
I saw this recipe on Pinterest, and was intrigued. Cottage cheese is one of my loves, and I have incorporated it into a cheese ’pie’, and a cheese kugel. This combo with the addition of blueberries, oat flour, and maple syrup sounded perfect for all my health-conscious followers.
I love that this recipe comes together super easy, using a blender to mix all the ingredients. I incorporated lactose-free cottage cheese to make sure that you will have no tummy upset.
Feel free to use strawberries, pineapple, or other low-FODMAP fruit for this recipe.
Remember, that the low-FODMAP diet is NOT A DAIRY-FREE DIET. You can read all about milk on the low-FODMAP diet: Dr. Rachel’s FODMAP Facts: What are LOW-FODMAP MILK OPTIONS?
You may also love:
- Low-FODMAP Breakfast Bake
- Low-FODMAP Egg in a Basket
- Low-FODMAP Egg Cups with (Turkey) Bacon and Cheese
- Blissful Low-FODMAP Baked Banana & Cinnamon Pancake
- Low-FODMAP Chai Overnight Oats
Or check out over 650 more low-FODMAP recipes on the blog. IBS-friendly!
Be healthy and happy,
Rachel Pauls, MD
Easy Blueberry Cottage Cheese Bake: Low-FODMAP, Gluten-free
A healthy, protein-packed Blueberry Cottage Cheese Breakfast Bake. The social-media phenom! My version is IBS-friendly, low-FODMAP & gluten-free.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: entree
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- Baking spray
- 2 large eggs
- 2 cups lactose-free full-fat cottage cheese, drained
- 3 tablespoons granulated sugar (can omit this, or sub maple syrup)
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/2 cup oat flour
- 1 teaspoon baking powder
- Pinch of kosher salt
- 1 & 1/2 cups fresh blueberries, divided
Instructions
- Preheat the oven to 350F and spray a 7 by 11-inch baking dish with baking spray
- Using an electric mixer, beat together your eggs, cottage cheese, sugar (if using), cinnamon, and vanilla until combined (but not over-mixed)
- Stir in your oat flour, baking powder, and salt, then pour into your baking dish and sprinkle with 1 cup blueberries
- Place in the oven for about 30 minutes, then open oven door and quickly sprinkle the remaining 1/2 cup blueberries on the top of the casserole
- Close oven and allow to bake another 5 minutes until set and lightly browned
- Allow to cool, then slice and serve with maple syrup and lactose free Greek yogurt
- Leftovers may be refrigerated for 5 days, or frozen for about 1 month
- To reheat, place in 300F oven for about 15 minutes
Notes
- Although this recipe has not been lab-tested, a single serving should be low-FODMAP based on available data at time of posting.
- Cottage cheese contains lactose, so you should select a lactose-free variety, or pretreat your product with lactase drops before use
- Blueberries are low in FODMAPs, up to 500g may be consumed per Monash
- Oat flour is low-FODMAP in 100g (3/4 cup) servings
