Why You’ll Love This Recipe
This breakfast cake isn’t just tasty—it’s also a nutrient-packed way to fuel your body in the morning. The combination of oats, yogurt, and fresh blueberries makes for a fiber-rich, protein-filled treat that will keep you satisfied for hours. Plus, it’s easy to make, and you can even prepare it in advance for a grab-and-go breakfast. With natural sweetness from the fruit and a soft, moist texture, this cake is a healthy alternative to heavier pastries. Perfect for all ages, it’s a fun and guilt-free way to enjoy breakfast!
Ingredients
- 1 cup rolled oats
- 1 cup plain Greek yogurt
- 1/2 cup almond milk (or any milk of your choice)
- 2 large eggs
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup fresh or frozen blueberries
- 1/4 cup chopped nuts (optional, such as walnuts or almonds)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
- In a large mixing bowl, combine the oats, yogurt, almond milk, eggs, honey (or maple syrup), vanilla extract, baking powder, cinnamon, and salt. Stir until fully combined.
- Gently fold in the blueberries and chopped nuts (if using).
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Allow the cake to cool slightly before slicing and serving. Enjoy!
Servings and Timing
- Servings: 8 slices
- Prep time: 10 minutes
- Cook time: 30–35 minutes
- Total time: 40–45 minutes
Variations
- Swap the blueberries: If you’re not a fan of blueberries, you can easily swap them for other fruits like raspberries, strawberries, or even chopped apples.
- Add some spice: For extra flavor, try adding a pinch of nutmeg or ginger to the batter.
- Use different sweeteners: If you prefer, you can substitute honey or maple syrup with agave nectar, stevia, or coconut sugar.
- Gluten-free: Use gluten-free oats if you’re following a gluten-free diet.
- Vegan version: Substitute the eggs with a flaxseed or chia egg and use plant-based yogurt and milk.
Storage/Reheating
- Storage: Store any leftover cake in an airtight container in the refrigerator for up to 4 days.
- Freezing: You can freeze individual slices of the cake for up to 2 months. Wrap each slice tightly in plastic wrap or store in a freezer-safe bag.
- Reheating: To reheat, place a slice in the microwave for 20-30 seconds or warm it in the oven at 350°F (175°C) for about 10 minutes.
FAQs
Can I use a different type of milk for this recipe?
Yes! You can use any milk you prefer, such as cow’s milk, almond milk, or oat milk. It won’t affect the texture or taste of the cake.
Can I make this cake ahead of time?
Absolutely! This cake is perfect for meal prep. You can make it the night before and store it in the fridge for an easy breakfast option the next day.
Can I substitute Greek yogurt with regular yogurt?
Yes, but Greek yogurt provides more protein and a thicker texture. If you use regular yogurt, the texture may be slightly different, but the flavor will still be great.
How do I know when the cake is done?
Insert a toothpick into the center of the cake—if it comes out clean or with just a few crumbs, it’s ready. If there’s wet batter, continue baking for a few more minutes.
Can I make this recipe without eggs?
Yes, you can substitute the eggs with flaxseed or chia eggs. Use 1 tablespoon of ground flaxseed or chia seeds mixed with 3 tablespoons of water for each egg.
Can I use frozen blueberries?
Yes, frozen blueberries work well in this recipe. Just make sure not to thaw them before adding them to the batter to prevent them from bleeding into the cake.
How can I make this cake sweeter?
If you prefer a sweeter cake, you can add extra honey or maple syrup to taste. You can also sprinkle some coconut sugar on top before baking.
Is this cake suitable for a gluten-free diet?
Yes, as long as you use certified gluten-free oats, this recipe can be made gluten-free.
Can I add other mix-ins to the batter?
Yes! You can add nuts, seeds, or even dark chocolate chips for added flavor and texture.
How long can I store this cake?
You can store the cake in an airtight container in the fridge for up to 4 days, or freeze individual slices for up to 2 months.
Conclusion
The 3 Healthy Yogurt Oat Blueberry Breakfast Cake is a fantastic addition to your breakfast rotation. Not only is it easy to prepare, but it’s also packed with nutrients that will keep you energized throughout the day. Whether you need a quick breakfast, a post-workout snack, or something to enjoy with your morning coffee, this cake is a wholesome choice. You can even customize it with your favorite fruits or nuts, making it a versatile treat that suits everyone’s taste!
3 Healthy Yogurt Oat Blueberry Breakfast Cake
A light, moist, and healthy yogurt oat blueberry breakfast cake that’s packed with fiber, protein, and antioxidants. Perfect for a quick, nourishing start to your day!
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Breakfast, Snacks
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup rolled oats
- 1/2 cup plain Greek yogurt
- 1/4 cup honey or maple syrup
- 1/2 cup unsweetened applesauce
- 1 cup blueberries (fresh or frozen)
- 1 cup whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup milk (dairy or plant-based)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line with parchment paper.
- In a large mixing bowl, combine the oats, whole wheat flour, baking powder, baking soda, cinnamon, and salt.
- In another bowl, whisk the eggs, yogurt, honey or maple syrup, applesauce, vanilla extract, and milk until smooth.
- Slowly fold the wet ingredients into the dry ingredients, mixing gently until combined.
- Add the blueberries and carefully fold them into the batter.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- For a dairy-free option, substitute Greek yogurt with coconut yogurt and use a plant-based milk.
- If you prefer, add a sprinkle of oats or granola on top before baking for added texture.
