Baked Protein Pudding with Cottage Cheese & Blueberries

If you’re looking for a healthier way to satisfy a sweet craving, this baked protein pudding is a great place to start. Made with cottage cheese, eggs, oats, and a scoop of protein powder, it delivers an impressive 29g of protein while keeping the ingredient list refreshingly simple.

The cottage cheese gives the pudding a creamy texture, while the oats add substance and fiber, helping create a satisfying bake. Fresh blueberries bring natural sweetness, a pop of color, and plenty of antioxidants and vitamins, making this just as suitable for breakfast as it is for dessert. A drizzle of honey rounds everything out without making it overly sweet, providing just enough sweetness without relying on refined sugar.

Best of all, the recipe comes together in just a few minutes with the help of a blender. Once baked, the pudding develops a lightly golden top and a soft, custard-like center. Enjoy it warm straight from the oven, or chill it in the fridge for a firmer texture that’s perfect for meal prep.

Baked Protein Pudding with Cottage Cheese and Blueberries

Diana Oana

A simple, high-protein pudding made with cottage cheese, oats, eggs, and blueberries. Baked until lightly golden, it's a wholesome breakfast or healthy dessert that's delicious served warm or chilled.

5 from 2 votes

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Course Breakfast, Dessert

Cuisine International

Servings 2 servings

Calories 353 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 200 g cottage cheese about ⅔ cup
• 2 eggs
• 2 tablespoons vanilla protein powder
• ½ cup rolled oats about 50 g
• 1 tablespoon honey
• A little butter for greasing the dish
• 100 g blueberries about ¾ cup

Instructions

 

• Preheat the oven to 180°C (356°F).
• Add the cottage cheese, eggs, protein powder, rolled oats, and honey to a blender.
• Blend for 20–30 seconds, or until the mixture is smooth and creamy.
• Grease a small ceramic baking dish with butter.
• Pour the mixture into the dish and fold in or scatter the blueberries over the top.
• Bake for about 30 minutes, or until the pudding is set around the edges, lightly golden on top, and only slightly wobbly in the center when gently shaken.
• Let the pudding rest for 5–10 minutes before serving. It will continue to firm up slightly as it cools.
• Serve warm or chilled.

Notes

Nutrition

Calories: 353kcalCarbohydrates: 36gProtein: 29gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 209mgSodium: 416mgPotassium: 340mgFiber: 3gSugar: 17gVitamin A: 405IUVitamin C: 5mgCalcium: 194mgIron: 2mg

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Diana Oana

As an award winning food blogger, I started my culinary journey in 2010, driven by a fervent commitment to crafting flavorful, tasty meals that defy the stereotype of bland health cuisine. I love to cook anything from appetizers to main courses and desserts from a wide range of cuisines as well as traditional Romanian dishes.