Description
Make a simple and delicious blueberry yogurt oat breakfast cake. Enjoy a healthy and satisfying start to your day.
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. You can line the pan with parchment paper.
- In a large bowl, whisk together oats, flour, baking soda, baking powder, and salt.
- In a medium bowl, whisk together Greek yogurt, milk, eggs, vanilla, honey, and melted coconut oil.
- Add liquid ingredients to the dry ingredients and stir until just combined.
- 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 browns too quickly, cover with foil.
- Cool for 20 minutes in the pan, then transfer to a rack and cool completely.
Notes
- Use fresh or frozen blueberries.
- Store leftover cake in an airtight container.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 40mg