Lemon-ricotta pancakes with warm blueberries
Tender ricotta pancakes with warm blueberries and the fragrance of fresh lemon.
About 25 min · 415 kcal · 22 g protein per serving
Vegetarian
Blueberry cottage cheese baked oats
A tray of baked oats made with blended cottage cheese, eggs and protein powder, studded with blueberries and cut into six squares. A square with a spoonful of Greek yoghurt is a breakfast you can eat cold, warm or straight from the freezer bag the night before.
By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 16 October 2026; not yet cooked in a test kitchen or photographed, so the times and yield are estimates. How we develop our recipes
What still needs a real kitchen
- Confirm the tray sets in 35 to 40 minutes at 180°C with frozen blueberries on top
- Confirm a thawed square holds together in a lunch box
- Photograph the finished tray, one square cut
- Time
- About 1 hr 10 min
- estimated
- Serves
- 6
- see below
- Energy
- 400 kcal
- per serving
- Protein
- 31 g
- per serving
Ingredients for 6 servings
Check off ingredients as you go.
Contains eggs, gluten, milk. Check the labels on packaged ingredients:
- rolled oats. UK allergen law lists oats among the cereals containing gluten. If you avoid gluten, buy oats labelled gluten-free.
- whey protein powder. Protein powders differ by brand in protein per scoop, sweeteners and allergens; check the label.
- baking powder. Some baking powders use wheat starch; check the label if you avoid gluten.
Cooking steps
Heat the oven to 180°C / 350°F (160°C fan) and line a 20 x 30 cm baking tin with baking paper.
Blend the cottage cheese, eggs, milk, protein powder, one banana, the baking powder, cinnamon and vanilla until smooth. Stir in the oats by hand and leave for 5 minutes, so they begin to absorb the liquid.
Pour the mixture into the tin and level it. Scatter the blueberries over straight from the freezer, slice the second banana over the top, and press both in lightly.
Bake for 35 to 40 minutes, until golden, risen and firm when pressed in the middle. A thermometer in the centre should read 71°C.
Cooked when: 71°C / 160°F in the centre. A food thermometer is the reliable way to tell.
Cool in the tin for 15 minutes, then cut into six squares and serve each with 50 g of Greek yoghurt. To prep ahead, cool the rest completely on a rack within an hour, box them with baking paper between layers and refrigerate, or freeze them individually.
The useful detail
Blend the cottage cheese rather than stirring it in. Left whole, the curds bake into small wet pockets; blended with the eggs and milk, it sets into an even, custard-like crumb that holds together in a lunch box and after freezing.
Make it work for you
One serving is One square, a sixth of the tray, with 50 g of Greek yoghurt. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.
Frozen raspberries instead of blueberries
Sharper, and they break down more in the oven.
Per serving: about the same energy, about the same protein, about the same fat.
Soya milk instead of dairy milk
Barely noticeable once baked.
Per serving: about 5 kcal less, about the same protein, about the same fat.
Allergens: Adds soya. The cottage cheese, protein powder and yoghurt still contain milk.
Skyr instead of Greek yoghurt
Thicker and slightly sharper on the side.
Per serving: about the same energy, about the same protein, about the same fat.
Estimated nutrition
Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.
A make-ahead breakfast where blended cottage cheese, eggs and protein powder lift a tray of oats to about 30 g of protein a square with its yoghurt, and the oats and blueberries bring the fibre.
| Energy | 400 kcal |
|---|---|
| Protein | 31 g |
| Fat | 9 g |
| of which saturates | 3 g |
| Carbohydrate | 49 g |
| of which sugars | 15 g |
| Fibre | 7 g |
| Sodium | 470 mg |
Show calculation notes
Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 6. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.
| Ingredient | Weight used | Source | Energy | Protein |
|---|---|---|---|---|
| rolled oats | 240 g | FDC 173904Cereals, oats, regular and quick, not fortified, dry | 910 kcal | 31.6 g |
| cottage cheese | 400 g | FDC 172179Cheese, cottage, creamed, large or small curd | 392 kcal | 44.5 g |
| eggs | 150 g | FDC 171287Egg, whole, raw, fresh | 215 kcal | 18.8 g |
| milk | 260 g | FDC 171267Milk, reduced fat, fluid, 2% milkfat, with added vitamin A and vitamin D | 129 kcal | 8.5 g |
| whey protein powder | 60 g | FDC 173180Beverages, Protein powder whey based | 211 kcal | 46.9 g |
| bananas | 240 g | FDC 173944Bananas, raw | 214 kcal | 2.6 g |
| baking powder | 9 g | FDC 172803Leavening agents, baking powder, double-acting, sodium aluminum sulfate | 5 kcal | 0.0 g |
| ground cinnamon | 2.5 g | FDC 171320Spices, cinnamon, ground | 6 kcal | 0.1 g |
| vanilla extract | 4 g | FDC 173471Vanilla extract | 12 kcal | 0.0 g |
| frozen blueberries | 250 g | FDC 173950Blueberries, frozen, unsweetened (Includes foods for USDA's Food Distribution Program) | 128 kcal | 1.1 g |
| Greek yoghurt | 300 g | FDC 170894Yogurt, Greek, plain, nonfat (Includes foods for USDA's Food Distribution Program) | 177 kcal | 30.6 g |
| Whole recipe | Divided by 6 | 2398 kcal | 184.6 g |
Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. Calculation method 1.0, September 2026. How the calculation works.
Storage and reheating
- In the fridge
- Cool and refrigerate within 2 hours of baking. Eat within 3 to 4 days. Add the yoghurt when you serve.
- In the freezer
- Freeze the squares individually, then bag them. The FDA chart has no row for egg bakes; freezing keeps food safe indefinitely, and the texture is best if they are eaten sooner rather than later. Thaw overnight in the fridge.
- Reheating
- Eat cold, or reheat until it reaches 74°C / 165°F, steaming hot throughout.
Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety, FoodSafety.gov, Safe Minimum Internal Temperatures and FoodSafety.gov, Cold Food Storage Chart. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.
Try another recipe
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Cool vanilla skyr, tender pear and a small scattering of fragrant oats.
About 35 min · 300 kcal · 22 g protein per serving
Vegetarian