Why You’ll Love This Recipe
- Quick and Easy: No mixer required; simply whisk the ingredients by hand.
- Make-Ahead Friendly: Prepare it in advance and grab a slice on busy mornings.
- Nutritious Ingredients: Incorporates whole grains, natural sweeteners, and fresh fruit.
- Versatile: Enjoy it warm or cold, for breakfast or as a dessert.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Old-fashioned rolled oats
- White whole wheat flour
- Baking powder
- Baking soda
- Salt
- Greek yogurt
- Milk (dairy or plant-based)
- Eggs
- Vanilla extract
- Honey
- Melted coconut oil
- Fresh blueberries
Directions
- Preheat Oven: Set the oven to 350°F (175°C). Grease an 8×8-inch baking pan with nonstick cooking spray or line it with parchment paper.
- Mix Dry Ingredients: In a large bowl, combine the rolled oats, whole wheat flour, baking powder, baking soda, and salt. Stir well.
- Combine Wet Ingredients: In a separate bowl, whisk together the Greek yogurt, milk, eggs, vanilla extract, honey, and melted coconut oil until smooth.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined; avoid overmixing.
- Add Blueberries: Gently fold in the fresh blueberries.
- Bake: Pour the batter into the prepared pan, smoothing the top. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, tent with aluminum foil.
- Cool and Serve: Allow the cake to cool in the pan for 20 minutes, then transfer to a wire rack to cool completely. Slice and enjoy warm or cold.
Servings and Timing
- Servings: This recipe yields approximately 16 servings.
- Preparation Time: 5 minutes
- Cooking Time: 45-55 minutes
- Total Time: Approximately 55-60 minutes
Variations
- Berry Options: Substitute or combine blueberries with raspberries, blackberries, or diced strawberries.
- Flour Alternatives: Use almond flour or gluten-free flour blends for dietary preferences.
- Sweetener Substitutes: Replace honey with maple syrup or agave nectar.
- Add-Ins: Incorporate nuts like chopped almonds or walnuts for added crunch.
Storage/Reheating
- Storage: Store the cooled cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Freezing: Wrap individual slices in plastic wrap and place in a freezer-safe bag. Freeze for up to 3 months.
- Reheating: Thaw frozen slices overnight in the refrigerator. Enjoy cold or warm in the microwave for 20-30 seconds.
FAQs
What makes this breakfast cake healthy?
This cake uses whole grains, natural sweeteners, and Greek yogurt, providing fiber and protein while reducing refined sugars and fats.
Can I use frozen blueberries?
Yes, frozen blueberries can be used. Do not thaw them before adding to prevent excess moisture; toss them in a bit of flour to help distribute evenly.
Is it possible to make this cake gluten-free?
Substitute the whole wheat flour with a gluten-free flour blend and ensure oats are certified gluten-free to accommodate gluten sensitivities.
Can I replace the coconut oil with another oil?
Yes, melted butter or vegetable oil can be used as substitutes for coconut oil in equal amounts.
How can I make this cake vegan?
Use plant-based yogurt, a flaxseed egg substitute (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg), and maple syrup instead of honey.
What other fruits can I use?
Chopped peaches, apples, or pears can be used as alternatives or in combination with blueberries.
How do I prevent the blueberries from sinking?
Toss the blueberries in a tablespoon of flour before folding them into the batter to help prevent sinking during baking.
Can I add spices to the batter?
Yes, adding cinnamon or nutmeg can enhance the flavor profile of the cake.
What type of oats should I use?
Old-fashioned rolled oats are recommended for the best texture; avoid quick-cooking or steel-cut oats.
How do I know when the cake is done?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs, and the top is golden brown.
Healthy Yogurt Oat Blueberry Breakfast Cake
- Total Time: 55-60 minutes
- Yield: 16 servings
- Diet: Vegetarian
Description
Start your day with this Healthy Yogurt Oat Blueberry Breakfast Cake! Packed with rolled oats, whole wheat flour, Greek yogurt, and fresh blueberries, this moist and nutritious cake is a quick, easy, and versatile option for breakfast or dessert. Perfect for make-ahead meals or enjoying warm from the oven.
Ingredients
- 1 cup old-fashioned rolled oats
- 1 cup white whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup Greek yogurt
- ½ cup milk (dairy or plant-based)
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup honey
- ¼ cup melted coconut oil
- 1 cup fresh blueberries
Instructions
- Preheat Oven: Preheat to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
- Mix Dry Ingredients: In a bowl, combine oats, flour, baking powder, baking soda, and salt. Stir well.
- Combine Wet Ingredients: Whisk yogurt, milk, eggs, vanilla, honey, and coconut oil in a separate bowl until smooth.
- Mix Batter: Add wet ingredients to dry ingredients. Stir until just combined, being careful not to overmix.
- Add Blueberries: Gently fold in fresh blueberries.
- Bake: Pour batter into prepared pan. Smooth the top and bake for 45-55 minutes, or until a toothpick comes out clean. Tent with foil if the top browns too quickly.
- Cool and Serve: Let the cake cool in the pan for 20 minutes. Transfer to a wire rack to cool completely before slicing.
Notes
- Toss blueberries in a tablespoon of flour before mixing to prevent sinking.
- For added flavor, incorporate cinnamon or nutmeg into the batter.
- Store in an airtight container at room temperature for 2 days, refrigerate for up to 5 days, or freeze for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 45-55 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
