Description
A delicious and healthy yogurt oat blueberry breakfast cake that’s perfect for starting your day off right!
Ingredients
Scale
- 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
- ½ cup honey
- 1/3 cup melted coconut oil
- 2 cups blueberries
Instructions
- Preheat the oven to 350 F and grease an 8 x 8 inches pan with nonstick cooking spray, set aside. You can line the pan with parchment paper leaving a large overhang on the sides so you can lift the cake from the pan easily.
- In a large bowl, whisk together dry ingredients: oats, flour, baking soda, baking powder, and salt and set aside.
- In a medium bowl or measuring cup, 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 blueberries and pour the batter into 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
- For a lower sugar option, you can reduce the amount of honey.
- This cake can be stored in an airtight container for up to 5 days.
- You can substitute blueberries with other berries if desired.
- Prep Time: 15 minutes
- Cook Time: 45-55 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg