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Yogurt Oat Blueberry Breakfast Cake

Yogurt Oat Blueberry Breakfast Cake

Yogurt Oat Blueberry Breakfast Cake is a nutritious and delicious way to start your day, loaded with fiber and protein.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 cup oats opt for certified gluten-free oats
  • 1/2 cup yogurt Greek yogurt preferred
  • 1/4 cup honey/maple syrup adjust to taste
  • 1/2 cup milk any type will work
  • 1 tsp vanilla extract use pure for best flavor
For the Flavor
  • 1 cup blueberries frozen can be used
For the Leavening
  • 1 tsp baking powder check expiration date
  • 1/2 tsp baking soda double-check freshness
  • 1/4 tsp salt
For Optional Crunch
  • 1/4 cup nuts/seeds optional for texture

Equipment

  • mixing bowls
  • whisk
  • spatula
  • Baking Dish

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C). Grease a baking dish.
  2. In a medium bowl, mix oats, baking powder, baking soda, and salt.
  3. In a large bowl, whisk together yogurt, milk, honey/maple syrup, eggs, and vanilla extract.
  4. Fold wet ingredients into dry ingredients, then gently incorporate blueberries.
  5. Pour batter into the greased dish and spread evenly.
  6. Bake for 30-35 minutes until golden brown and toothpick comes out clean.
  7. Let the cake cool for about 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 25gProtein: 6gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 150mgPotassium: 200mgFiber: 3gSugar: 8gVitamin A: 2IUVitamin C: 6mgCalcium: 8mgIron: 6mg

Notes

Ensure eggs are well-beaten for a lighter texture. Check freshness of leavening agents for the best results.

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