Description
A wholesome and delicious breakfast cake made with oats, yogurt, and blueberries. It’s lightly sweetened, moist, and perfect for a healthy start to the day.
Ingredients
Scale
- 1 cup rolled oats
- 1 cup all-purpose flour (or gluten-free flour)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup honey or maple syrup
- 1 cup plain yogurt (can be dairy-free)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
Instructions
- Preheat your oven to 350°F (175°C). Grease or line an 8-inch square baking pan with parchment paper.
- In a mixing bowl, whisk together the rolled oats, flour, baking powder, baking soda, salt, and cinnamon.
- In a separate bowl, whisk together the honey (or maple syrup), yogurt, eggs, and vanilla extract until smooth.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Gently fold in the blueberries, being careful not to mash them.
- Pour the batter into the prepared baking dish and spread evenly.
- Bake for 25–30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and serve.
Notes
- Use gluten-free oats and flour for a gluten-free version.
- Substitute yogurt with coconut or almond yogurt for a dairy-free option.
- Try using different berries or chopped nuts for added flavor and texture.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 170
- Sugar: 12g
- Sodium: 180mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg
Keywords: healthy breakfast cake, blueberry oat cake, yogurt breakfast, gluten-free breakfast cake, healthy snack