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.
