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
