Healthy Yogurt Oat Blueberry Breakfast Cake

 

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
• 1/3 cup melted coconut oil
• 2 cups blueberries

Instructions:

1. Preheat the Oven:

   • Preheat your oven to 350°F (175°C). Grease an 8x8 inch baking pan with nonstick cooking spray. Optionally, line the pan with parchment paper with overhang for easy removal.

2. Prepare Dry Ingredients:

   • In a large bowl, whisk together the oats, white whole wheat flour, baking powder, baking soda, and salt. Set aside.

3. Mix Wet Ingredients:

   • In a medium bowl or measuring cup, whisk together the Greek yogurt, milk, eggs, vanilla extract, honey, and melted coconut oil until smooth.

4. Combine Wet and Dry Ingredients:

   • Pour the liquid ingredients into the bowl of dry ingredients. Stir gently until just combined. Be careful not to overmix, as this can make the cake tough.

5. Fold in Blueberries:

   • Gently fold in the blueberries until evenly distributed throughout the batter.

6. Bake:

   • Pour the batter into the prepared baking pan. Smooth the top with a spatula.
   • Bake for 45-55 minutes, or until a toothpick inserted into the center of the cake comes out clean. If the top starts to brown too quickly, you can loosely tent it with aluminum foil.

7. Cool:

   • Allow the cake to cool in the pan for about 20 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing.

Enjoy your delicious blueberry oatmeal yogurt cake!