Healthy Yogurt Oat Blueberry Breakfast Cake
Healthy Yogurt Oat Blueberry Breakfast Cake is a quick, freezer-friendly breakfast idea made with rolled oats, whole wheat flour, and blueberries.
Equipment
- oven
- 8 x 8 inches pan
- mixing bowls
- whisk
- measuring cup
Ingredients
Dry Ingredients
- 1.25 cups old-fashioned rolled oats
- 1.25 cups white whole wheat flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
Wet Ingredients
- 1 cup Greek yogurt
- 0.25 cup milk
- 2 large eggs
- 1.5 teaspoons vanilla
- 0.5 cup honey
- 0.33 cup melted coconut oil
Blueberries
- 2 cups blueberries
Instructions
Preparation
- Preheat the oven to 350 F and grease an 8 x 8 inches pan with nonstick cooking spray, set aside.
- In a large bowl, whisk together dry ingredients: oats, flour, baking soda, baking powder, and salt and set aside.
- In a medium bowl, whisk together Greek yogurt, milk, eggs, vanilla, honey, and melted coconut oil.
- Add the liquid ingredients mixture to the dry ingredients and stir until just combined (don’t overmix).
- Gently fold in the blueberries and pour the batter in the prepared pan, smooth the top and bake for 45-55 minutes or until a toothpick inserted in the center comes out clean.
- If the top starts browning too quickly, loosely tent the top with aluminum foil.
- Cool for 20 minutes in the pan, then transfer to a rack and cool completely.
Notes
This breakfast cake can be frozen for meal prep and is made without the need for a mixer.
Nutrition
Serving: 1sliceCalories: 180kcalCarbohydrates: 30gProtein: 5gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 150mgPotassium: 250mgFiber: 2gSugar: 8gVitamin A: 200IUVitamin C: 6mgCalcium: 100mgIron: 1mg
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