• 600 grams (21.2 ounces) cottage cheese
  • 300 grams (10.6 ounces) yogurt
  • 200 grams (7.1 ounces) blueberries
  • 60 grams (2.1 ounces) oat-flakes
  • 2 large eggs
  • 20 grams (0.7 ounces) sugar
  • 40 grams (1.4 ounces) white chocolate
  • 35 grams (1.2 ounces) cornstarch
  • 1 pinch of salt


  • Blender

    A blender ensures a smooth and creamy mixture for your casserole. Tip: Make sure it's clean and dry before use to get the best consistency.

  • 24*10cm (9.45*3.95 inch) Baking Tin

    This size is perfect for the recipe, giving you just the right thickness and texture. Tip: Line it with parchment paper for easy removal and minimal mess.

  • Mixing Bowls

    You'll need at least two mixing bowls to separate and combine different parts of the mixture. Tip: Use glass or stainless steel for best results.

  • Spatula

    A spatula is essential for spreading the mixture evenly in the tin. Tip: A silicone spatula works best for smooth spreading and easy cleanup.

  • Oven

    Preheat your oven to 338F (170C) for perfect baking. Tip: An oven thermometer can help ensure it's at the right temperature.


Step 1

Step 1: The calculation in the recipe is for a 24x10cm (9.45x3.95 inch) tin. Make sure to use a tin of this size for best results.

Step 2

Step 2: Melt the white chocolate in a water bath. Allow it to cool to room temperature. Be careful not to overheat the chocolate; it should just be melted and smooth.

Step 3

Step 3: In a blender bowl, whip together the cottage cheese, yogurt, eggs, sugar, and a pinch of salt until smooth. Ensure all ingredients are at room temperature to blend more evenly.

Step 4

Step 4: Add the melted chocolate to the blender and whip again until fully combined. Pause to scrape down the sides of the blender as needed to ensure even mixing.

Step 5

Step 5: Divide the mixture evenly into two equal parts. Use a kitchen scale for precision.

Step 6

Step 6: Add the oat-flakes to one half of the mixture and stir well. Ensure the oats are evenly distributed.

Step 7

Step 7: Add the blueberries and cornstarch to the second half and blend until smooth. The cornstarch helps to thicken and set the blueberry layer.

Step 8

Step 8: Line the baking tin with parchment paper for easier removal. First, spread the oat mixture evenly in the tin and smooth the surface. Use a spatula to smooth out the top for an even layer.

Step 9

Step 9: Carefully spread the blueberry mixture over the oat layer. Pour slowly to avoid mixing the layers.

Step 10

Step 10: Preheat the oven to 338°F (170°C). Bake the casserole for about 40 minutes until the mixture has set. A toothpick inserted should come out clean or with a few moist crumbs.

Step 11

Step 11: Remove the casserole from the oven. Allow it to cool completely in the tin. Cooling in the tin helps it to firm up properly.

Step 12

Step 12: In the morning, remove the casserole from the tin and decorate with fresh berries if desired. Enjoy your meal! Store leftovers in the refrigerator for up to 3 days.


Serving this blueberry casserole is an absolute delight! 🌟 Slice it into generous squares and serve with a side of fresh berries for an added pop of color and nutrition. Pro Tip: A dollop of whipped cream or a drizzle of honey can elevate the flavors to new heights! 🍯

If you're enjoying this treat for breakfast or brunch, pair it with a hot cup of coffee or your favorite herbal tea to start your day on the right note. For a more indulgent experience, try serving it with a scoop of vanilla ice cream or a spoonful of Greek yogurt. 🍨 This casserole is also great for picnics and potlucks – simply pack it in an airtight container and watch it disappear in no time!

Feeling festive? Decorate your serving platter with edible flowers or mint leaves for a presentation that’s as beautiful as it is tasty. 🌺


**Looking for gluten-free options?**🌾

Simply swap out the oat-flakes for certified gluten-free oats. This small change ensures that your casserole remains just as delicious while being safe for those with gluten sensitivities.

**Vegan alternatives are a breeze!** 🌱

Replace the dairy ingredients with plant-based versions like coconut yogurt and a vegan cottage cheese substitute. Additionally, use flax eggs (1 tbsp ground flaxseed + 2.5 tbsp water per egg) instead of regular eggs. The result? A vegan blueberry casserole that’s just as creamy and satisfying.


  • What if I don't have white chocolate?

    You can substitute with dark chocolate or even omit it altogether. The casserole will still be delicious!

  • Can I use frozen blueberries?

    Yes, you can use frozen blueberries. Just make sure to thaw and drain them before adding to the mixture to avoid excess moisture.

  • How do I ensure the casserole sets properly?

    Make sure to bake it for the full 40 minutes at the recommended temperature. The mixture should be firm but slightly jiggly in the center.

  • Can I add other fruits to this recipe?

    Absolutely! Feel free to mix in raspberries, strawberries, or even chopped peaches for added variety.

  • How do I store leftovers?

    Cover the casserole with plastic wrap or store in an airtight container in the refrigerator for up to 3 days.

  • Can this casserole be frozen?

    Yes, you can freeze it! Wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn. Thaw in the refrigerator before serving.

Nutrition facts

Blueberry casserole
Recipe Yield:1 casserole
Calories:per whole casserole
Calories (Min - Max):1800 - 2000
Total Fat:80g
Saturated Fat:45g
Total Carbohydrate:150g
Total Sugars:90g