Blueberry Cottage Cheese Flatbread

This one tastes like a blueberry cheesecake on a flatbread, and half of it has 29 grams of protein.

The base is just oats and cottage cheese blended together, so there’s no flour and no fuss. It bakes up soft in the middle and golden at the edges, then gets a layer of whipped honey cottage cheese and a handful of blueberries that go jammy in the oven. A drizzle of honey and some fresh basil on top and it’s done.

I make it for breakfast, an afternoon snack, or anytime I want something sweet that actually keeps me full.

Tips & swaps

• Blend it smooth. The smoother the base, the nicer the texture, so give it a good blend.
• Spread it thin and even. About ¼ inch thick helps it cook through and get those golden edges.
• Swap the fruit. Raspberries, sliced strawberries or peaches all work in place of blueberries.
• Skip the basil? Mint or a little lemon zest are just as good.
• Gluten-free oats. Oats are naturally gluten-free but often cross-contaminated, so look for certified gluten-free if you need it.