Preheat the Oven - Heat your oven to 350°F (175°C). Prepare your baking vessels by lightly greasing four small oven-safe bowls or ramekins to prevent sticking. This ensures easy removal after baking and helps create a nicely browned exterior.

Mix the Base - In a large bowl, whisk together the cottage cheese, eggs, mashed banana, and maple syrup until smooth. This creates the protein-rich, moist foundation for your breakfast bowls. The banana adds natural sweetness and helps bind the ingredients together.

Add the Dry Ingredients - Stir in the rolled oats and baking soda until the mixture is well combined. The oats provide hearty texture and fiber, while the baking soda helps the mixture rise slightly during baking for a lighter texture.

Fold in the Blueberries - Gently fold in the blueberries, saving a few for topping if you like. Be careful not to overmix, as this can break the berries and discolor the batter. The blueberries will release their juices during baking, creating pockets of sweet flavor.

Fill & Bake - Divide the mixture evenly between the prepared bowls. Bake for 25–30 minutes, or until the tops are set and lightly golden. The bowls are done when a toothpick inserted in the center comes out mostly clean with just a few moist crumbs.

Cool & Enjoy - Let the bowls cool for 5 minutes before serving. This allows them to set up slightly and makes them easier to handle. Serve warm, or refrigerate for an easy grab-and-go breakfast option throughout the week.