Preparation Steps

• Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish or line it with parchment paper.
• In a blender or food processor, pulse the cottage cheese with the eggs, melted coconut oil, maple syrup, vanilla, and lemon zest until mostly smooth but with a little texture remaining — aim for a thick, pourable mixture.
• Whisk the oats, brown sugar, baking powder, and salt in a medium bowl to evenly distribute the leavening and sweetener.
• Pour the blended cottage-cheese mixture into the oats and fold together with a spatula. If the batter seems very stiff, stir in the milk, 1 tablespoon at a time, until it has the texture of thick oatmeal and spreads easily.
• Let the combined batter rest for 8–10 minutes at room temperature so the oats absorb some moisture — this improves structure and gives a creamier interior.
• Transfer the batter to the prepared pan and smooth the top with a spatula. Scatter the blueberries evenly over the surface and sprinkle with the sliced almonds.
• Bake on the middle rack for 32–35 minutes, or until the top is golden and a toothpick inserted near the center comes out with only a few moist crumbs.
• Remove from oven and allow the bake to cool in the pan for about 15 minutes before slicing into 12 squares. Serve warm or at room temperature with a drizzle of maple syrup if desired.