Description

A moist, soft, and nutritious breakfast cake made with oats, Greek yogurt, and fresh blueberries. This cake is the perfect way to start your day, and it’s freezer-friendly for convenience.

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

½ cup honey

1/3 cup melted coconut oil

2 cups blueberries

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Instructions

Preheat the oven to 350°F and grease an 8×8-inch pan with nonstick cooking spray or line it with parchment paper.
In a large bowl, whisk together the dry ingredients: oats, flour, baking powder, baking soda, and salt. Set aside.
In a separate bowl, whisk together the wet ingredients: Greek yogurt, milk, eggs, vanilla, honey, and melted coconut oil.
Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix.
Gently fold in the blueberries, then pour the batter into the prepared pan. Smooth the top with a spatula.
Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, loosely tent with aluminum foil.
Let the cake cool in the pan for about 20 minutes, then transfer to a wire rack to cool completely.

Notes

Swap blueberries with other berries like raspberries, blackberries, or strawberries, or mix different fruits for a colorful twist.
For a dairy-free option, use dairy-free yogurt and milk alternatives like almond or coconut milk.
Add nuts like almonds or walnuts, or incorporate cinnamon for extra flavor.
Frozen blueberries work as well, just be sure to add a few extra minutes to the baking time if using frozen berries.

Prep Time: 15 minutes
Cook Time: undefined
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 180
Sugar: 18g
Sodium: 150mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 5g
Cholesterol: 50mg