Preparation Steps

• Heat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper, letting excess hang over two sides for easy removal; lightly grease the paper.
• In a blender or food processor, combine the cottage cheese, eggs, maple syrup and vanilla. Pulse until mostly smooth—you should still have a little texture but no large curds.
• Transfer the blended mixture to a bowl and stir in the oats. Let the mixture sit 5 minutes so the oats begin to soften and absorb liquid.
• Whisk together the almond flour, protein powder, baking powder, salt and cinnamon in a small bowl. Add these dry ingredients to the oat-cottage cheese mixture and fold until evenly combined. Fold in the lemon zest last.
• Spread the batter into the prepared pan, smoothing the top with a spatula. Scatter the blueberries evenly over the surface and gently press a few into the batter so they don't roll off. Sprinkle the slivered almonds over the top.
• Bake on the middle rack for 36–42 minutes, or until the edges turn golden and a toothpick inserted near the center comes out with just a few moist crumbs. If the top browns too quickly, tent loosely with foil for the last 10 minutes.
• Remove from the oven and cool in the pan on a wire rack for at least 20 minutes so the bake firms up. Use the parchment overhang to lift it out, then slice into 8 squares.
• Serve warm or at room temperature with a dollop of Greek yogurt and a drizzle of maple syrup, if you like. Leftovers keep covered in the fridge for up to 4 days and taste great lightly reheated.