Curd oatmeal casserole with blueberries

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to make cottage cheese and oatmeal casserole with blueberries? Prepare your food. Cottage cheese is suitable for any fat content; the higher it is, the tastier the casserole will be, but also the higher the calorie content, keep this in mind. Choose a high-quality, natural product, without vegetable fats. Take natural yogurt, without additives. Flakes are better suited for instant cooking, corn starch. You can take either fresh or frozen berries.

2. STEP 2

   

   Combine cottage cheese with yogurt and beat until smooth with an immersion blender. Don’t skip this step; the more homogeneous the mass, the more tender the casserole will be.

3. STEP 3

   

   Add egg, sugar and salt. Be sure to wash your eggs before using them, as even seemingly clean shells can harbor harmful bacteria. It is best to use food grade detergents and a brush.

4. STEP 4

   

   Blend everything again with a blender until smooth.

5. STEP 5

   

   Divide the curd mass into two equal parts. Add oatmeal to the first and mix.

6. STEP 6

   

   Place blueberries and starch in the second. Beat the berries portion until smooth.

7. STEP 7

   

   Line the bottom of the cake pan with parchment. Place the curd mixture with oatmeal on top and smooth it with a spatula.

8. STEP 8

   

   Spread the blueberry mixture on top. Also level it out. Place the casserole in an oven preheated to 170ºC for 30-35 minutes. Cool the finished casserole, remove from the pan, and garnish with blueberries and mint. Serve to the table. Bon appetit!

Comments on the recipe

Anastasia

10.11.2023

4.5

A very good recipe: Curd oatmeal casserole with blueberries. It turned out delicious and beautiful. I cooked in a slow cooker on the “baking” mode - nothing burned and it was evenly baked. You just need to divide the layers more evenly and use oatmeal, which cooks quickly (not 30 minutes like mine) so that the bottom layer is softer.

maasika

10.11.2023

4.5

Beautiful casserole! I haven’t tried it with oatmeal yet. I usually bake cottage cheese casserole with semolina.

Nicole

10.11.2023

4.9

How aesthetically pleasing it looks. Just lovely.

Veronica

10.11.2023

4.8

Maria, I’ve liked this casserole recipe of yours for a long time, but I still can’t get around to making it. Today I saw it again and again noticed it. Tell me, what kind of starch do you use here, potato or corn? Thank you

Veronica

10.11.2023

4.7

Yesterday I finally made this wonderful casserole!!! I used frozen currants from the berries. It turned out VERY tender and tasty!!! And how beautifully I made it in a silicone muffin tin. I have a curly shape at the bottom, so I turned the casserole over the other way around than indicated in the recipe, it turned out very beautiful, here is my photo report)))

Faith

10.11.2023

5

I had my eye on this casserole for a long time, I was waiting for the blueberry season. And so I waited! I liked the recipe because oatmeal is added instead of flour and semolina, and there is very little sugar. I thoroughly beat the curd mass with a blender, as the author advises. I added 3 heaped tablespoons of corn starch. The casserole looks like a cheesecake and is very beautiful. It tastes tender, juicy, and sour. To make it sweeter, you can dust the top of the finished casserole with powdered sugar or pour honey over it. I saved the recipe in my piggy bank, I want to get even more creative and try baking such cottage cheese pastries with other berries and fruits. THANK YOU!