Healthy Yogurt Oat Blueberry Breakfast Cake
This wholesome breakfast cake is made with oats, yogurt, and fresh blueberries, offering a balance of fiber, protein, and natural sweetness. It’s a moist, lightly sweetened treat, ideal for a healthy morning meal or snack. The yogurt adds creaminess, while the oats provide a hearty texture. The burst of fresh blueberries adds a fruity, tangy contrast. It’s a nutritious, easy-to-make, and satisfying option for breakfast lovers.
Ingredients:
1 ¼ cups old-fashioned rolled oats
1 ¼ cups white whole wheat flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup Greek yogurt
¼ cup milk
2 large eggs
1 ½ teaspoons vanilla extract
½ cup honey
⅓ cup melted coconut oil
2 cups blueberries (fresh or frozen)
Instructions
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking dish with parchment paper.
Mix Dry Ingredients:
In a large mixing bowl, combine the rolled oats, white whole wheat flour, baking powder, baking soda, and salt. Stir until well combined.
Mix Wet Ingredients:
In another bowl, whisk together the Greek yogurt, milk, eggs, vanilla extract, honey, and melted coconut oil until smooth.
Combine Wet and Dry Mixtures:
Pour the wet mixture into the bowl with the dry ingredients. Stir until just combined. Be careful not to overmix.
Add Blueberries:
Gently fold in the blueberries, being careful not to break them if using fresh ones.
Transfer to Baking Dish:
Pour the batter into the prepared baking dish and spread it evenly.
Bake:
Bake for 30-35 minutes, or until the cake is set and a toothpick inserted into the center comes out clean.
Cool and Serve:
Allow the cake to cool in the baking dish for about 10 minutes, then transfer to a wire rack to cool completely. Cut into squares and serve!
Notes:
Texture: The oats lend a rustic, slightly chewy texture, balanced by the softness of the blueberries.
Sweetness: For a lighter sweetness, adjust the amount of honey or syrup. Add more if you prefer a sweeter cake.
Substitutions: You can swap blueberries for raspberries or other berries. Dairy-free yogurt can also be used for a vegan version, paired with flax eggs.
Optional Add-ins: Chia seeds, nuts, or a sprinkle of cinnamon can enhance the flavor and nutritional content.
Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Serving Suggestions:
Serve warm with a dollop of extra yogurt or a drizzle of honey.
Pair with a cup of coffee or tea for a complete breakfast.
Can be enjoyed on its own or with a side of fresh fruits.
This cake can be sliced into bars for an on-the-go breakfast or snack!