A protein-packed, lightly sweet breakfast bar that’s gluten-free, berry-filled, and naturally sweetened – perfect for meal prep or grab-and-go mornings.
🕒 Servings & Timing
Yield: 8 bars
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Dietary Tags: Gluten-Free, High-Protein, Naturally Sweetened
✅ Ingredients Checklist
Wet Ingredients
Cottage cheese
Eggs
Honey or maple syrup
Vanilla extract
Dry Ingredients
Almond flour or gluten-free flour
Baking powder
Cinnamon
Salt
Fold-Ins
Fresh blueberries
🔪 Instructions
Preheat oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish or line with parchment paper.
Mix wet ingredients: In a large bowl, whisk together cottage cheese, eggs, honey (or maple syrup), and vanilla extract until smooth.
Combine dry ingredients: In a separate bowl, whisk almond flour, baking powder, cinnamon, and a pinch of salt.
Combine everything: Gradually stir the dry mix into the wet ingredients until just combined — do not overmix.
Fold in blueberries: Gently fold in the blueberries to avoid breaking them.
Bake: Pour the batter into the prepared baking dish and smooth the top.
Bake for 30–35 minutes, or until the top is golden and a toothpick comes out clean.
Cool and serve: Let cool slightly, then slice and enjoy warm or at room temp.
💡 Notes
Naturally gluten-free and refined sugar-free — perfect for a healthy breakfast or snack.
Can be made ahead and stored for the week.
Best with full-fat cottage cheese for creaminess.
🖼️ Hero Image & Quick Intro
These cottage cheese and blueberry breakfast bars are a wholesome alternative to sugary baked goods — lightly sweet, loaded with berries, and packed with protein. They’re ideal for quick breakfasts, post-workout snacks, or healthy dessert options that don’t taste “too healthy.” Think cheesecake meets muffin bar — no flour, no fuss.
👩🍳 Step-by-Step Cooking Guide
1. Preheat and Prep
Set your oven to 350°F and grease your baking dish.
Tip: Parchment paper makes for easy lift-and-slice later.
2. Whisk Wet Ingredients
In a bowl, combine cottage cheese, eggs, sweetener, and vanilla until smooth.
Tip: A fork works, but a hand whisk or blender makes it ultra-smooth.
3. Mix the Dry Ingredients
Stir together almond flour, baking powder, cinnamon, and salt.
Tip: Almond flour adds a subtle nuttiness and keeps it gluten-free.
4. Combine the Mixtures
Add the dry ingredients into the wet in batches, stirring gently.
Tip: Don’t overmix or the bars may become dense.
5. Fold in the Blueberries
Carefully fold in the fresh blueberries.
Tip: If using frozen berries, don’t thaw — toss them in a little flour first to prevent sinking.
6. Pour and Bake
Transfer the batter to your baking dish and spread evenly. Bake 30–35 minutes.
Tip: The top should be golden, and the center set when done.
7. Cool and Slice
Let cool in the pan for 10 minutes before slicing into bars.
Tip: For cleaner cuts, chill in the fridge first.
🧂 Ingredient Details & Substitutions
Cottage Cheese: Use full-fat for creaminess. Ricotta can be used in a pinch.
Almond Flour: Keeps this gluten-free and adds moistness. Sub with oat flour for a nut-free version.
Honey/Maple Syrup: Natural sweeteners that don’t spike blood sugar as much as refined sugar.
Blueberries: Fresh are best, but frozen can work (see tip above).
Cinnamon: Optional, but adds warmth and balances sweetness.
Quick Sub List:
Dairy-Free? Use dairy-free yogurt instead of cottage cheese.
No almond flour? Try oat flour or a 1:1 gluten-free flour blend.
No honey? Agave syrup or date syrup work well.
🍽️ Variations & Serving Ideas
Flavor Variations:
Add lemon zest for a bright flavor boost.
Mix in 1–2 tbsp chopped walnuts or slivered almonds.
Stir in a handful of dark chocolate chips for a dessert version.
Dietary Adaptations:
Vegan: Use flax eggs (1 tbsp flax + 3 tbsp water per egg) and a plant-based yogurt.
Nut-Free: Use oat flour instead of almond flour.
Serving Suggestions:
Serve with a dollop of Greek yogurt and extra berries.
Drizzle with warm almond butter or honey.
Pack into lunchboxes or serve with coffee as a healthy mid-morning snack.
🧊 Storage & Make-Ahead Info
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Wrap bars individually and freeze for up to 3 months.
Reheating: Microwave for 10–15 seconds or enjoy chilled.
Make-Ahead Tip: Prepare the batter the night before and bake fresh in the morning.
Shelf Life Note: Bars may become more moist over time due to the berries — best eaten within 3 days for optimal texture.
🔍 Nutrition (Per Serving, Approx.)
Calories: 150 kcal
Protein: 9g
Carbs: 10g
Fat: 8g
Sugar: 6g
Fiber: 1g
Allergens: Dairy, eggs, nuts (if using almond flour)
Diet Highlights: High-Protein, Low Sugar, Gluten-Free
❓ FAQs
Q: Can I use frozen blueberries?
A: Yes! No need to thaw — just toss with a bit of flour before folding in to prevent sinking or color bleed.
Q: What if I don’t like cottage cheese?
A: The texture melts into the bars — but you can sub with ricotta or Greek yogurt if you prefer.
Q: Can I make this with regular flour?
A: Yes, all-purpose or whole wheat flour can be used, but the texture will be more cake-like and less dense.
Q: Is this sweet enough for dessert?
A: It’s lightly sweet. For a more dessert-like bar, increase honey/maple to ⅓ cup or add chocolate chips.
Q: Can I double the recipe?
A: Definitely! Use a 9×13-inch pan and add 5–10 minutes to the bake time.
📝 Personal Note
This recipe came from a week where I had an overstock of cottage cheese and zero desire to bake anything complicated. The result? These soft, creamy bars that hit the sweet spot between breakfast and snack. I now batch them every Sunday — they keep me full, are naturally sweetened, and my kids actually ask for seconds. Win-win.
💬 Let’s Connect!
Tried this recipe? Let me know how it turned out in the comments!
Tag your creations @yourbloghandle — I love seeing your twists on my recipes. 💙