Yogurt Oat Blueberry Breakfast Cake

Yogurt Oat Blueberry Breakfast Cake: A Wholesome Start to Your Day

Looking for a breakfast option that’s healthy, hearty, and full of flavor? This Yogurt Oat Blueberry Breakfast Cake is the perfect choice. It combines the goodness of whole grains, Greek yogurt, and fresh blueberries for a moist and satisfying breakfast treat. Plus, it’s sweetened naturally with honey, making it a nutritious way to start your day.

Ingredients:

• 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 extract
• ½ cup honey
• ⅓ cup melted coconut oil
• 2 cups fresh blueberries

Directions:

1. Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking pan with nonstick spray. Line the pan with parchment paper, leaving some overhang on the sides to easily lift the cake out once it’s baked.
2. Mix the dry ingredients. In a large bowl, whisk together the rolled oats, white whole wheat flour, baking powder, baking soda, and salt. Set the bowl aside.
3. Prepare the wet mixture. In a separate medium bowl, whisk together the Greek yogurt, milk, eggs, vanilla extract, honey, and melted coconut oil until smooth and fully combined.
4. Combine wet and dry ingredients. Add the wet mixture to the bowl of dry ingredients. Stir gently until just combined, being careful not to overmix to maintain a tender texture.
5. Fold in the blueberries. Gently fold the fresh blueberries into the batter, ensuring they are evenly distributed. Pour the batter into the prepared baking pan and smooth the top with a spatula.
6. Bake the cake. Place the pan in the preheated oven and bake for 45–55 minutes, or until a toothpick inserted into the center of the cake comes out clean. If the top begins to brown too quickly, loosely cover the cake with aluminum foil.
7. Cool and serve. Allow the cake to cool in the pan for about 20 minutes before transferring it to a wire rack to cool completely. Once cooled, slice into 9 squares and enjoy!

Recipe Notes:

• Storage Tips: Store any leftover cake in an airtight container in the refrigerator for up to 5 days. You can also freeze individual slices for a grab-and-go breakfast.
• Substitutions: Swap the blueberries for other fresh berries like raspberries or blackberries, or add a handful of chopped nuts for extra crunch.

Recipe Details:

• Prep Time: 10 minutes
• Cook Time: 45–55 minutes
• Total Time: 65 minutes
• Servings: 9 squares
• Calories: 250 kcal per serving

Whether you’re serving this Yogurt Oat Blueberry Breakfast Cake as a nutritious breakfast or a mid-morning snack, it’s sure to be a hit. Each bite is packed with wholesome ingredients that will keep you energized and satisfied throughout the day. Plus, it’s a delightful way to enjoy the natural sweetness of blueberries!

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