Healthy Yogurt Oat Blueberry Breakfast Cake

Looking for a wholesome and satisfying way to start your day? This Healthy Yogurt Oat Blueberry Breakfast Cake is the perfect morning treat! Made with nutritious oats, creamy yogurt, and bursting with juicy blueberries, it’s soft, moist, and naturally sweetened for a guilt-free indulgence. Whether you’re meal-prepping for the week or serving guests for brunch, this breakfast cake is a total winner.

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Why You’ll Love This Recipe
Healthy & Wholesome – Packed with oats, yogurt, and fresh blueberries.
Naturally Sweet – Sweetened with maple syrup and ripe banana instead of refined sugar.
Meal-Prep Friendly – Stays moist for days and makes a perfect grab-and-go breakfast.
Kid-Approved – Soft, mildly sweet, and packed with flavor.
Perfect for Any Time – Enjoy it warm out of the oven or chilled for a snack later.

Ingredients You’ll Need

For the Cake:
1 cup rolled oats (quick oats work too)
¾ cup whole wheat flour
1 tsp baking powder
½ tsp baking soda
½ tsp ground cinnamon
¼ tsp salt
1 ripe banana, mashed
½ cup plain Greek yogurt (or any non-dairy yogurt)
¼ cup maple syrup (or honey)
2 eggs
1 tsp vanilla extract
¼ cup milk (any kind)
1 cup fresh or frozen blueberries (if frozen, do not thaw)

Optional Toppings:
2 tbsp rolled oats
1 tbsp turbinado sugar or coconut sugar for crunch
Extra blueberries for topping

Tools You’ll Need
Mixing bowls
Measuring cups and spoons
Whisk or hand mixer
8×8 inch baking pan
Parchment paper or non-stick spray
Cooling rack

Step-by-Step Instructions

Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C).
Line an 8×8 inch baking pan with parchment paper or lightly grease it.

Step 2: Mix Dry Ingredients
In a large bowl, whisk together rolled oats, whole wheat flour, baking powder, baking soda, cinnamon, and salt.
Set aside.

Step 3: Combine Wet Ingredients
In another bowl, mash the ripe banana until smooth.
Add yogurt, maple syrup, eggs, vanilla extract, and milk.
Whisk until fully combined and creamy.

Step 4: Bring It Together
Pour the wet ingredients into the bowl with the dry ingredients.
Mix until just combined. Don’t overmix; a few lumps are okay.

Step 5: Fold in Blueberries
Gently fold in the blueberries with a spatula.
If using frozen berries, toss them with 1 tsp flour first to prevent them from sinking.

Step 6: Transfer to Pan
Pour the batter into the prepared baking pan.
Smooth the top with a spatula.
Sprinkle with extra oats, sugar, and a few more blueberries if desired.

Step 7: Bake the Cake
Bake for 28–35 minutes, or until a toothpick inserted in the center comes out clean.
Edges should be golden and the center set.

Step 8: Cool & Serve
Let the cake cool in the pan for 10–15 minutes.
Transfer to a wire rack to cool completely before slicing.
Serve warm, at room temperature, or chilled.

Tips for the Best Breakfast Cake
Use Overripe Bananas – Adds natural sweetness and moisture.
Don’t Overmix – Overmixing can make the cake tough. Stir until just combined.
Fresh or Frozen Blueberries – Both work great, but avoid thawing frozen berries.
Test for Doneness – Oven times can vary, so use a toothpick to check.
Cool Before Slicing – Helps the cake hold its shape better.

Serving Suggestions
Plain – Perfect with a hot cup of coffee or tea.
Topped with Greek Yogurt – For extra creaminess and protein.
With Nut Butter – A drizzle of almond or peanut butter adds richness.
As a Dessert – Warm it up and serve with a dollop of whipped cream.

How to Store & Reheat

Storing:
Refrigerate: Store in an airtight container for up to 5 days.
Freeze: Wrap individual slices and freeze for up to 2 months.

Reheating:
Microwave: Warm a slice for 15–20 seconds for a soft, fresh-baked feel.
Oven: Reheat at 300°F for 5–10 minutes.

Frequently Asked Questions

1. Can I make this cake gluten-free?
   Yes! Just use certified gluten-free oats and a gluten-free flour blend.
2. What if I don’t have yogurt?
   You can substitute with sour cream, applesauce, or mashed banana.
3. Can I use a different fruit?
   Absolutely. Try raspberries, chopped strawberries, or diced apples.
4. Is this cake sweet enough for dessert?
   Yes, it’s lightly sweetened and pairs beautifully with a scoop of frozen yogurt or a drizzle of honey for dessert.

Final Thoughts
This Healthy Yogurt Oat Blueberry Breakfast Cake is a delightful way to start your morning—soft, moist, and bursting with juicy blueberries. It’s wholesome, satisfying, and just sweet enough to feel like a treat without the guilt. Whether you’re serving it for brunch, packing it for breakfast-on-the-go, or sneaking a slice as an afternoon snack, this cake hits the spot every time.

Give it a try and see why it’s a favorite in so many kitchens. Don’t forget to leave a review and share your baking adventures with us!

Preparation Time: 10 minutes
Cooking Time: 30 minutes
Cuisine: American

Nutritional Information (Per Serving):
Calories: 210 | Protein: 6g | Carbohydrates: 28g | Fat: 8g | Fiber: 3g | Sodium: 180mg

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