Healthy Yogurt Oat Blueberry Breakfast Cake

10 servings

Ingredients

• 1 1/4 cups old fashioned rolled oats
• 1 1/4 cups white whole wheat flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup Greek yogurt
• 1/4 cup milk
• 2 large eggs
• 1 1/2 teaspoons vanilla
• 1/2 cup honey
• 1/3 cup melted coconut oil
• 2 cups blueberries

Directions

Preheat the oven to 350 F and grease 8×8 inches pan with nonstick cooking spray, set aside.

First, in a large bowl, whisk together dry ingredients: oats, flour, baking soda, baking powder and salt. Set aside.

Next, in a medium bowl or measuring cup, whisk together Greek yogurt, milk, eggs, vanilla, honey and melted coconut oil.

Then, add liquid ingredients mixture to the dry ingredients, and stir until just combined (don’t overmix).

Finally, gently fold in blueberries and pour the batter in prepared pan, smooth the top and bake 45-55 minutes or until the toothpick inserted in the center comes out clean. If the top starts browning too quickly, loosely tent the top with aluminum foil.

Cool 20 minutes in pan, then transfer to a rack and cool completely. (I didn’t transfer mine to a rack).

Recipe originally found on FitHealthyRecipes.

I cut up pieces and wrap them to place in the freezer for future eating.

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