Wake up to a warm, protein-packed breakfast that feels like dessert 🍓☀️
Soft, creamy, and naturally sweet — like a mini cheesecake for your morning.
🧾 INGREDIENTS
🥣 Base Mixture:
1 cup cottage cheese (full fat or 2%)
2 eggs
2 tbsp maple syrup or honey
1 tsp vanilla extract
2 tbsp oat flour or almond flour
Pinch of salt
🍓 Add-ins:
¾ cup fresh or frozen raspberries
✨ Optional Toppings:
Extra raspberries
Honey drizzle
Greek yogurt or granola
✨ They bake up custardy and golden, bursting with warm raspberry flavor.
🔢 INSTRUCTIONS
Preheat oven to 350°F (175°C). Lightly grease 4 small ramekins or oven-safe jars.
In a blender, combine cottage cheese, eggs, maple syrup, vanilla, flour, and salt. Blend until smooth.
Pour the mixture evenly into the ramekins.
Gently press raspberries into the top of each cup.
Bake for 25–28 minutes, until set and lightly golden. 🔥
Let cool slightly before serving.
Enjoy warm or chill for a firmer texture.
Top with more raspberries and honey if desired.
Store in fridge up to 4 days.
Reheat gently or enjoy cold for an easy grab-and-go breakfast!
🕒 Recipe Details
Prep time: 5 minutes
Bake time: 25 minutes
Servings: 4 cups
Difficulty: Very easy