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Healthy Yogurt Oat Blueberry Breakfast Cake

 

  • A cozy, wholesome breakfast cake made with hearty oats, creamy Greek yogurt, and juicy blueberries. Naturally sweetened and packed with flavor, it’s the perfect nourishing start to any day — and it smells absolutely incredible while baking!!

  • Total Time: 40 minutes
  • Yield: 9 squares 1x

Ingredients

Scale

  • 1 ½ cups rolled oats

  • 1 cup whole wheat flour (or almond flour for gluten-free)

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

  • ¼ teaspoon salt

  • 1 teaspoon cinnamon

  • 1 cup Greek yogurt (plain, full-fat or 2%)

  • ⅓ cup maple syrup or honey

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • ¼ cup melted coconut oil or butter

  • 1 cup fresh or frozen blueberries (plus extra for topping)

Instructions

 

  1. Preheat your oven to 350°F (175°C). Grease or line an 8×8 inch baking dish with parchment paper.

  2. In a large bowl, whisk together the rolled oats, flour, baking powder, baking soda, salt, and cinnamon.

  3. In a separate bowl, whisk the Greek yogurt, maple syrup, eggs, vanilla, and melted coconut oil until smooth.

  4. Gently fold the dry ingredients into the wet ingredients until just combined.

  5. Carefully fold in the blueberries.

  6. Pour the batter into the prepared dish and sprinkle extra blueberries on top.

  7. Bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean.

  8. Allow to cool slightly before slicing into squares. Enjoy warm or at room temperature!

Notes

 

  • For a dairy-free version, use coconut yogurt and plant-based butter.

  • Want extra protein? Stir in a scoop of vanilla protein powder!

  • You can swap blueberries for raspberries, diced peaches, or cherries.

  • Store leftovers in an airtight container at room temperature for 2 days, in the fridge for 5 days, or freeze for up to 2 months.

  • Don’t overmix the batter — gentle folding keeps it tender and fluffy!

  • Author: cookspotlight
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast, Snack
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 square
  • Calories: 210
  • Sugar: 9g
  • Sodium: 160mg
  • Fat: 9g
  • Saturated Fat: 5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 3g
  • Protein: 7g
  • Cholesterol: 45mg