High-Protein Mixed Berry Breakfast Bake

by Marie Hill

A freezer-friendly, nutrient-dense way to start the New Year!

If you’re landing here between New Year’s Eve and that strange window where there are still holiday leftovers and too much cheese in the fridge, but nothing actually sounds good, this breakfast bake is exactly what your body is asking for.

After days of cookies, snack boards that turned into meals, leftover casseroles, and sweets on repeat, mornings tend to be where cravings either calm down or spiral. This high-protein mixed berry breakfast bake was created as a soft reset. Not restrictive. Not overly sweet. And definitely not pretending to be dessert.

It’s warm and filling in the best way. Built to keep cravings steady without making you feel like you’re eating a protein bar disguised as breakfast. The balance of protein and fiber supports blood sugar stability, digestion, and longer-lasting satiety, making it easier to move through your morning without grazing an hour later.

It’s also a make-once, eat-all-week kind of recipe. Slice it for quick breakfasts or freeze individual portions so something nourishing is always ready when you need it.

Why frozen mixed berries work so well here

Frozen mixed berries are used very intentionally in this recipe. Many grocery stores carry a mixed berry blend in one bag, which keeps prep simple. If possible, choose organic. It’s widely available year-round in the freezer section.

Frozen berries are typically picked at peak ripeness and flash-frozen quickly, helping preserve vitamins, antioxidants, and phytonutrients. In many cases, they’re just as nutrient-dense, if not more so, than fresh berries that have traveled long distances or sat on shelves.

Using a blend also means you get a wider range of benefits in one scoop:

• Blueberries support brain health and provide antioxidants associated with reduced inflammation

• Strawberries are rich in vitamin C and polyphenols that support immune and skin health

• Raspberries are especially high in fiber, supporting digestion and blood sugar balance

• Blackberries provide vitamin K, vitamin C, and compounds linked to gut and metabolic health

Texture matters: why part of the oats are blended

This recipe uses a combination approach with oats for the best result. Half of the rolled oats are blended directly into the batter, creating structure and a smooth, cohesive texture. The remaining oats are folded in afterward, giving the bake body, fiber, and a tender bite without feeling dense or gummy.

Macros and nutrition notes

Pan size used for macros: 8 × 8 inch baking dish
Servings: 6 generous slices

Approximate macros per slice:

• Calories: 225–240

• Protein: 20–22 g

• Carbohydrates: 26–28 g

• Fat: 4–5 g

• Fiber: ~4–5 g

Macros will vary slightly depending on the cottage cheese brand and sweetener used.

Recipe: High-Protein Mixed Berry Breakfast Bake

Blender method | Rolled oats | 8 × 8 pan

Ingredients

Wet ingredients

• 1 cup low-fat cottage cheese

• 2 large eggs

• 1 ½ cups liquid egg whites (about 12 egg whites)

• 1 teaspoon vanilla extract

• 1 ½ tablespoons honey or maple syrup

• ¼ cup unsweetened almond milk or water

Dry ingredients

• 1 ¼ cups rolled oats, divided

• 1 ½ teaspoons baking powder

• ½ teaspoon cinnamon

• ¼ teaspoon sea salt

Add-ins

• 1 cup frozen mixed berries (do not thaw)

• Optional: 2 tablespoons chopped walnuts or almonds

• Optional: 1 teaspoon rolled oats to toss with berries

Instructions

1. Preheat oven to 350°F. Grease or parchment-line an 8 × 8 inch baking dish.

2. Add the following to a high-powered blender: cottage cheese, whole eggs, egg whites, vanilla extract, honey or maple syrup, almond milk or water, ½ cup of the rolled oats, baking powder, cinnamon, and sea salt.

3. Blend until completely smooth and pourable.

4. Pour the blended batter into a large bowl and stir in the remaining ¾ cup rolled oats. Let rest for 5 minutes so the oats can hydrate.

5. Toss frozen berries with 1 teaspoon rolled oats (optional but helpful), then gently fold into the batter.

6. Pour batter into the prepared baking dish and smooth the top. Sprinkle nuts on top if using.

7. Bake for 42–50 minutes, until the center is set and the top is lightly golden.

8. Cool for 10–15 minutes before slicing.

Storage and freezing

This breakfast bake stores and freezes very well.

• Refrigerate sliced portions for up to 4 days

• Freeze individual slices for up to 2 months

• Reheat from frozen in the microwave for 60–90 seconds