Ingredients:

  • 2 cups (450g) low-fat cottage cheese
  • 2 large (100g) eggs
  • 1/4 cup (60ml) maple syrup
  • 1 tsp (5ml) vanilla extract
  • 1/2 tsp (3g) ground cinnamon
  • 1/4 tsp (1.5g) salt
  • 1/2 cup (45g) rolled oats
  • 1 tsp (5g) baking powder
  • 1 cup (150g) fresh blueberries

Instructions:

  1. Preheat your oven to 350°F (175°C) and lightly grease four ramekins with cooking spray or a small amount of butter.
  2. Add the cottage cheese, eggs, maple syrup, vanilla, cinnamon, salt, oats, and baking powder into a blender. Process until the mixture is completely smooth and no cottage cheese curds remain.
  3. Pour the batter into a mixing bowl and gently fold in the blueberries using a spoon, taking care not to over-mix.
  4. Divide the batter evenly among the four ramekins, place them on a baking sheet, and bake for 35–45 minutes until the edges are golden brown and the center has a slight, springy jiggle.