These cottage cheese baked oatmeal cups are the perfect grab-and-go breakfast. Made with oats, cottage cheese and juicy berries, they bake up soft, lightly sweet, and pack about 5g of protein each.
If you’re someone who loves having breakfast ready to grab and go, these cottage cheese baked oatmeal cups are about to make your mornings a whole lot easier.
They’re soft, lightly sweet and filled with juicy berries, but what really makes them special is the blended cottage cheese. It adds extra protein and creaminess without making the oatmeal taste “cheesy” at all. Once baked, the texture is tender and almost muffin-like, which makes them perfect for meal prep.
Why I Love These Baked Oatmeal Cups
- Perfect for meal prep: Make a batch at the beginning of the week and keep them in the fridge for quick breakfasts or snacks. Just warm one up for a few seconds and breakfast is handled.
- Protein boost: Blended cottage cheese adds extra protein while keeping the oatmeal cups soft and satisfying.
- Naturally sweet: Maple syrup and juicy berries add just enough sweetness without needing refined sugar.
- Kid-friendly and portable: These bake into individual cups that are easy to pack for school, work or busy mornings on-the-go.
Ingredients Needed
- old-fashioned rolled oats – the base of the recipe. Rolled oats give the cups structure and that classic baked oatmeal texture.
- cottage cheese – blended until smooth to add creaminess and a boost of protein. It also helps keep the oatmeal cups soft and tender. I typically use Good Culture low-fat or full-fat cottage cheese, which is thick and not overly watery. If your cottage cheese has a lot of liquid, you may want to drain it slightly before blending so the oatmeal cups don’t turn out too wet.
- unsweetened almond milk – adds moisture and helps create the batter. Any milk will work if that’s what you have on hand.
- maple syrup – naturally sweetens the oatmeal cups and pairs perfectly with the berries.
- egg – helps bind everything together so the cups hold their shape once baked.
- mixed berries – adds natural sweetness and juicy bursts of flavor throughout the cups. Fresh or frozen both work great. If using frozen, there’s no need to thaw the berries first. Just toss them directly into the oatmeal mixture.
Find the full ingredient list with measurements in the recipe card below.
How to Make Cottage Cheese Baked Oatmeal Cups
Step 1: Add all the wet ingredients to a blender and blend until completely smooth.
Step 2: In a large bowl add the dry ingredients. Pour in the blended mixture and stir until well combined.
Step 3: Gently fold the berries into the batter.
Step 4: Scoop the mixture into a greased or lined muffin tin and bake for 25–30 minutes until set and lightly golden.
Tips for the Best Oatmeal Cups
- Blend the cottage cheese completely smooth: This gives the oatmeal cups a creamy texture and ensures there are no visible curds in the batter.
- Don’t skip letting them cool: The cups will be soft right out of the oven but firm up nicely as they cool, making them much easier to remove from the pan.
- Use a silicone or lined muffin tin: This helps prevent sticking and makes the oatmeal cups easier to remove once they’re set. I like using my silicone baking cups.
- Mix up the fruit: Blueberries, raspberries, strawberries, or a combination all work well here, so use whatever berries you have on hand.
How to Store
- Refrigerator: Store the oatmeal cups in an airtight container in the fridge for up to 5 days. They’re great for grab-and-go breakfasts throughout the week.
- Freezer: These freeze really well. Store in a freezer-safe container or bag for up to 3 months.
- Reheating: If frozen, let them overnight in the fridge or microwave for about 30–45 seconds until warmed through.
Frequently Asked Questions
Do the oatmeal cups taste like cottage cheese?
Not at all. Since the cottage cheese is blended, it simply adds creaminess and protein without leaving any noticeable cottage cheese flavor.
Can I use frozen berries?
Yes. Frozen berries work perfectly in this recipe. There’s no need to thaw them first—just stir them right into the batter.
Can I use quick oats instead of rolled oats?
Rolled oats work best because they give the cups structure and the classic baked oatmeal texture. Quick oats can work in a pinch, but the texture will be softer.
Why did my baked oatmeal cups turn out too soft?
They may just need more time to cool. These cups firm up as they cool, so letting them sit for 10–15 minutes before removing them from the pan helps them hold their shape. If they still seem too soft, your cottage cheese may have had extra liquid. Try draining off some of the liquid before blending the cottage cheese.
More Oatmeal Cup Recipes to Try
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Add almond milk, cottage cheese, egg, maple syrup and vanilla to a blender. Blend until completely smooth and creamy.
1 cup unsweetened almond milk, 1 cup cottage cheese, ¼ cup maple syrup, 1 teaspoon vanilla, 1 egg
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In a large bowl, combine oats, baking powder, cinnamon and sea salt. Pour in the blended mixture and stir to combine.
3 cups old-fashioned rolled oats, 1 teaspoon baking powder, ½ teaspoon cinnamon, ½ teaspoon sea salt
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Stir in the berries. If the mixture feels too thick, add a splash more almond milk.
1 ½ cups mixed berries
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Scoop the batter into a greased or lined muffin tin. Bake at 350°F for 25–30 minutes, or until the tops are set and lightly golden.
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Let cool completely before removing. They firm as they cool.
- Storage: Store leftover oatmeal cups in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave for about 20–30 seconds or enjoy them cold straight from the fridge. You can also freeze the cups for up to 3 months and thaw overnight in the refrigerator before reheating.
- Let them cool: The oatmeal cups will firm up as they cool. Let them sit for at least 10 minutes before removing them from the pan so they hold their shape.
Serving: 1 oatmeal cup | Calories: 122kcal | Carbohydrates: 21g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 19mg | Sodium: 235mg | Fiber: 3g | Sugar: 6g
Nutrition information is automatically calculated, so should only be used as an approximation.