Yogurt Oat Blueberry Breakfast Cake | Fit Healthy Recipes
Yogurt Oat Blueberry Breakfast Cake
20 mins prepServes 9
This Healthy Yogurt Oat Blueberry Breakfast Cake is a quick, freezer-friendly breakfast idea made with rolled oats, whole wheat flour, honey, Greek yogurt, and blueberries. It's moist, soft, and full of juicy blueberries, perfect for meal prep.
1: Preheat the oven to 350 F and grease an 8 x 8 inches pan with nonstick cooking spray, set aside.
2: Line the pan with parchment paper leaving large overhang the sides.
3: In a large bowl, whisk together the dry ingredients: oats, flour, baking soda, baking powder, and salt, then set aside.
4: In a medium bowl or measuring cup, whisk together Greek yogurt, milk, eggs, vanilla, honey, and melted coconut oil.
5: Add the liquid ingredients mixture to the dry ingredients and stir until just combined (don’t overmix).
6: Gently fold in blueberries and pour the batter into the prepared pan, smoothing the top.
7: Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean.
8: If the top starts to brown too quickly, loosely tent the top with aluminum foil.
9: Cool for 20 minutes in the pan, then transfer to a rack and cool completely.
