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healthy yogurt oat blueberry breakfast cake - featured image

Healthy Yogurt Oat Blueberry Breakfast Cake

  • Author: Rachel Summers
  • Total Time: 45 minutes
  • Yield: 8 servings 1x

Description

This wholesome breakfast cake is made with Greek yogurt, oats, and juicy blueberries for a naturally sweetened, protein-packed start to your day. It’s easy to make, meal-prep friendly, and perfect for busy mornings or special brunches.

Ingredients

Scale
  • 2 cups (200g) rolled oats (old-fashioned, not quick oats), divided
  • 1 cup (240g) plain Greek yogurt (full-fat or 2%)
  • 1 1/2 cups (225g) fresh or frozen blueberries
  • 2 large eggs, room temperature
  • 1/3 cup (80ml) honey or maple syrup
  • 2 teaspoons (8g) baking powder
  • 1/2 teaspoon (2g) baking soda
  • 2 teaspoons (10ml) pure vanilla extract
  • 1/2 teaspoon (3g) salt
  • Zest from 1 medium lemon (optional, but recommended)
  • 1/4 cup (60ml) melted coconut oil or olive oil
  • 1/4 cup (60ml) milk (dairy or unsweetened almond)
  • 1 teaspoon oat flour (for tossing with frozen blueberries, optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or 8×8-inch square baking pan with coconut oil or line with parchment paper. If using frozen blueberries, toss them with 1 teaspoon oat flour.
  2. Place 1 1/2 cups of the rolled oats in a blender or food processor and blend until you have a fine flour. Pour oat flour into a large mixing bowl and add the remaining 1/2 cup whole oats.
  3. Add baking powder, baking soda, salt, and lemon zest (if using) to the oat mixture. Stir to combine.
  4. In a medium bowl, whisk together Greek yogurt, eggs, honey or maple syrup, melted coconut oil or olive oil, vanilla extract, and milk until smooth.
  5. Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. If the batter is too thick, add a splash more milk.
  6. Gently fold in the blueberries.
  7. Pour the batter into the prepared pan. Smooth the top and sprinkle a few extra blueberries on top if desired.
  8. Bake for 28–32 minutes, or until the center is set and a toothpick comes out with a few moist crumbs.
  9. Let the cake cool in the pan for 10–15 minutes, then transfer to a cooling rack.
  10. Slice and serve warm, at room temperature, or cold.

Notes

For gluten-free, use certified gluten-free oats. For dairy-free, use coconut yogurt and non-dairy milk. If using frozen blueberries, toss with oat flour to prevent sinking. Do not overmix the batter. The cake can be made ahead and stored in the fridge for up to 5 days or frozen for up to 2 months. Let the cake cool before slicing for best results.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast
  • Cuisine: American

Nutrition

  • Serving Size: 1/8th of cake
  • Calories: 180
  • Sugar: 8
  • Sodium: 220
  • Fat: 5
  • Saturated Fat: 3
  • Carbohydrates: 28
  • Fiber: 4
  • Protein: 6

Keywords: healthy breakfast, blueberry cake, yogurt oat cake, meal prep, gluten-free option, brunch, easy breakfast, kid-friendly, no refined sugar, high protein

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Find it online: https://theyumtaste.com/healthy-yogurt-oat-blueberry-breakfast-cake-easy-recipe-for-busy-mornings/