High Protein Berry Bake

Intensity notes:

• Very Easy – Measuring and blending.

• Low intensity – Minimal chopping (berries don’t even need to be sliced).

• Cleanup intensity – One blender jug, one baking dish. Could not be simpler.

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Ingredients

Wet Base

• 2 cups (480g) low-fat cottage cheese (blended if you prefer smooth texture)

• 1 cup (225g) plain Greek yogurt (2% or nonfat)

• 3 large eggs

• 1/2 cup (120ml) unsweetened almond milk (or any milk)

• 1/4 cup (60ml) maple syrup or honey

• 1 tsp vanilla extract

Dry + Protein

• 1 scoop (30g) vanilla or unflavored whey/casein/plant protein powder
  Tip: Avoid pea protein alone—it can turn grainy. A blend works best.

• 1/2 cup (60g) coconut flour or oat flour (for gluten-free, use certified GF oats ground into flour)

• 1 tsp baking powder

• 1/4 tsp salt

Berries

• 2 cups (300g) mixed frozen or fresh berries (blueberries, raspberries, blackberries)

• Optional topping: 2 tbsp slivered almonds or unsweetened coconut flakes

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Instructions

1. Preheat and prepare pan

Preheat your oven to 375°F (190°C). Lightly grease an 8×8-inch or 9×9-inch baking dish (or a 10-inch round pie dish). Line with parchment paper for even easier removal.

2. Blend the wet base

In a blender (or large bowl with an immersion blender), combine cottage cheese, Greek yogurt, eggs, almond milk, maple syrup, and vanilla. Blend until completely smooth. This takes about 30 seconds.

If you don’t mind small curds, you can whisk by hand—but blending gives that silky, pudding-like texture.

3. Add dry ingredients

Add protein powder, coconut flour (or oat flour), baking powder, and salt to the blender. Blitz for another 15 seconds, just until incorporated. Scrape down sides if needed. The batter will be pourable but thick—like a loose pancake batter.

4. Fold in berries

Pour the batter into a mixing bowl (or just work gently in the blender). Fold in 1.5 cups of the berries (save 1/2 cup for the top). Use a spatula—don’t overmix, or you’ll get purple batter (tasty but less pretty).

5. Assemble the bake

Pour batter into your prepared dish. Smooth the top. Scatter the remaining 1/2 cup berries over the surface, plus any optional slivered almonds or coconut.

6. Bake

Bake for 25–30 minutes. The center should be just set—it will jiggle slightly like a firm custard, but not be liquid. A toothpick inserted 1 inch from the edge should come out clean; the very center may stay slightly moist (that’s good).

7. Cool and serve

Let it rest in the pan for 10 minutes. The bake will deflate a little—that’s normal. Slice into 6 squares. Serve warm, at room temperature, or even cold. For a decadent touch, add a dollop of extra Greek yogurt or a drizzle of nut butter.

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The Last of the Recipe (Storage & Make-Ahead)

This recipe keeps beautifully:

• Refrigerator: Store covered in the baking dish or in an airtight container for up to 5 days. The texture stays custard-like.

• Freezer: Wrap individual slices in parchment and place in a freezer bag. Freeze for up to 3 months.

• Reheat: Microwave a slice for 45–60 seconds. Or reheat in a 300°F oven for 10 minutes.

• Make-ahead meal prep: Bake on Sunday. Portion into 6 containers. Grab one for breakfast all week.

Pro tip: If you use frozen berries, do not thaw them first. Add them frozen directly to the batter—they will release less excess juice.

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Nutrition Information

*Per serving (1/6 of the recipe, made with low-fat cottage cheese, nonfat Greek yogurt, whey protein, and coconut flour):*