Healthy Yogurt Oat Blueberry Breakfast Cake
This Healthy Yogurt Oat Blueberry Breakfast Cake is moist, lightly sweet, and packed with wholesome ingredients like oats, Greek yogurt, and fresh blueberries. Perfect for meal prep, this healthy blueberry breakfast cake makes a nourishing start to your day without being overly sugary.
Ingredients
- 1 ½ cups rolled oats
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 cup plain Greek yogurt
- ⅓ cup honey or maple syrup
- 2 large eggs
- ¼ cup melted coconut oil or olive oil
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- Optional Add-Ins:
- 1 teaspoon lemon zest
- Pinch of nutmeg
- ¼ cup chopped walnuts or almonds
Instructions
- Prep
- Preheat oven to 350°F (175°C).
- Line an 8x8-inch baking pan with parchment paper.
- Mix Dry Ingredients
- In a large bowl, combine oats, whole wheat flour, baking powder, baking soda, cinnamon, and salt.
- Mix Wet Ingredients
- In a separate bowl, whisk together Greek yogurt, honey (or maple syrup), eggs, melted oil, and vanilla extract until smooth.
- Combine
- Pour wet ingredients into dry ingredients.
- Stir gently until just combined.
- Toss blueberries lightly in a small amount of flour, then fold into batter.
- Bake
- Pour batter into prepared pan and spread evenly.
- Bake for 30–35 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
- Cool & Serve
- Let cool in pan for 10–15 minutes before slicing.
- Serve plain or with yogurt, honey, or fresh berries.
Notes
- Do not overmix to keep texture tender.
- Use frozen blueberries straight from the freezer (do not thaw).
- Store in refrigerator up to 5 days.
- Freeze individual slices up to 2 months.
- Reheat in microwave for 20–30 seconds if desired.