Blueberry Cottage Cheese Breakfast Bake in a Pressure Cooker
This pressure cooker breakfast bake is a simple, wholesome, and delicious way to start your day. Creamy cottage cheese, sweet blueberries, and hearty oats come together quickly to make a warm, comforting bake perfect for busy mornings or meal prep. Ready in under an hour with minimal effort, it’s a cozy and nutritious treat.
Ingredients
Ingredients
- 2 cups full-fat cottage cheese 450g
- 2 large eggs
- 2 tablespoon melted coconut oil
- 1 tablespoon maple syrup
- 2 teaspoon vanilla bean paste or extract
- 1.5 cups rolled oats 150g
- 4 tablespoon Sukrin Gold sweetener or Demerara sugar
- 1 teaspoon baking powder
- 4 tablespoon milk any kind, use as needed
- 1 cup fresh blueberries 150g, halved if large
- 2 tablespoon flaked almonds or mixed seeds to sprinkle on top
- 1 tablespoon sugar or sweetener to sprinkle on top
Instructions
Instructions
- Start by greasing your inner pot of the pressure cooker real good. Use a little coconut oil or non-stick spray to stop sticking later. It makes cleanup easier too.
- Next, in a big bowl, whisk the cottage cheese with your eggs, melted coconut oil, maple syrup, and vanilla paste until it’s kinda smooth but still got some texture.
- Then toss in rolled oats, Sukrin Gold sweetener, and baking powder. Mix it real good until everything’s well combined.
- Slowly pour in milk while stirring, you want the mix thick but pourable, not like pancake batter but close.
- Fold the blueberries softly into the batter, don’t wanna squish them too much. Then pour everything gently into the greased pot, smooth out the top.
- Seal the lid and set your pressure cooker to high pressure. Let it cook for about 35 minutes. You’ll hear that valve hiss as pressure builds, that’s your sign it’s working.
- When timer’s up, turn off heat and let the pressure release naturally for about 10 minutes. Then do a quick release so steam hisses out fast. Open the lid once the pressure indicator drops. Let it cool a little before you scoop out your warm breakfast bake.
- Enjoy warm with a drizzle of honey, agave or maple syrup, or plain as is.
Notes
This bake stays slightly creamy even after baking. Store in an airtight container in the refrigerator for up to 5 days or freeze slices for up to 2 months. Thaw overnight in the fridge and reheat in microwave, oven, or air fryer. Use frozen blueberries if desired but note they may change batter color slightly.