Quick Description
This High-Protein Blueberry Oatmeal Cake with Greek Yogurt is a deliciously moist and nutritious dessert or breakfast treat. Packed with fresh blueberries and the creamy goodness of Greek yogurt, it’s a perfect combination of protein, fiber, and flavor. This cake is easy to make and perfect for a healthy snack or breakfast.
Servings & Timing
- Serves: 12 pieces
- Prep Time: 10 minutes
- Cook Time: 30–35 minutes
- Total Time: ~45 minutes
Ingredients List
- 1 ½ cups rolled oats
- 1 cup Greek yogurt
- 1 cup blueberries (fresh or frozen)
- 2 large eggs
- 1 tsp vanilla extract
- ¼ cup honey or maple syrup (optional)
- 1 tsp baking powder
- ¼ tsp baking soda
- 1 ½ tsp cinnamon
- ½ cup unsweetened almond milk (or milk of choice)
- 1 tbsp melted coconut oil or butter
- 2 tbsp ground flaxseed or chia seeds (optional for extra protein)
Instructions
1. Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a baking dish or line with parchment paper.
2. Mix Wet Ingredients
In a large mixing bowl, combine the Greek yogurt, eggs, vanilla extract, honey (if using), and almond milk. Mix until smooth.
3. Combine Dry Ingredients
In a separate bowl, combine the rolled oats, baking powder, baking soda, cinnamon, and flaxseed (if using). Stir until well combined.
4. Combine Wet and Dry Ingredients
Add the dry ingredients to the wet ingredients, stirring gently to combine. Fold in the blueberries and melted coconut oil.
5. Bake
Pour the batter into your prepared baking dish and spread it evenly. Bake in the preheated oven for 30–35 minutes or until a toothpick inserted into the center comes out clean.
6. Serve
Allow the cake to cool for about 10 minutes before cutting into squares. Serve as a healthy breakfast or snack, topped with a dollop of Greek yogurt or extra fresh berries if desired.
Nutrition (per serving)
Approximate values:
- Calories: 180
- Protein: 8g
- Carbs: 28g
- Fat: 6g
- Fiber: 5g
Benefits
- High-Protein: Greek yogurt adds protein and creaminess to the cake.
- Packed with Fiber: Oats and flaxseed provide essential fiber for digestion and satiety.
- Low in Sugar: Sweetened naturally with honey or maple syrup.
- Gluten-Free Option: Use certified gluten-free oats for a gluten-free dessert.
Additional Notes
- Sweetener: Adjust the sweetness to your liking by adding more honey or maple syrup if needed.
- Flourless Option: You can also blend the oats into oat flour for a smoother texture if desired.
- Freezer-Friendly: This cake can be stored in the freezer for up to 1 month. Just thaw and reheat for a quick snack.
Dietary Info
- High-Protein: Yes
- Low-Carb: Yes (depending on the sweetener used)
- Gluten-Free Option: Yes (with gluten-free oats)
- Dairy-Free Option: Yes (with dairy-free yogurt and milk)
Brief Introduction
This High-Protein Blueberry Oatmeal Cake with Greek Yogurt is a nutritious, easy-to-make dessert or breakfast. The combination of oats, Greek yogurt, and blueberries provides the perfect balance of protein, fiber, and flavor. It’s a healthy way to start your day or enjoy a light snack.
Step-by-Step Cooking Guide
- Preheat the oven to 350°F and prepare the baking dish.
- Mix wet ingredients and dry ingredients in separate bowls.
- Combine and fold in blueberries and melted coconut oil.
- Pour into the baking dish and bake for 30–35 minutes.
- Let cool and serve.
Ingredient Details & Substitutions
- Greek Yogurt: Adds protein and moisture to the cake.
- Oats: Whole oats add texture and fiber, but you can blend them for a smoother batter.
- Flaxseed/Chia Seeds: Optional but great for extra protein and omega-3s.
Recipe Variations & Serving Suggestions
- Add More Fruit: Top the cake with extra berries or even sliced bananas for added sweetness.
- Nutty Version: Add chopped walnuts or almonds for crunch and extra protein.
- Frosting: For an extra treat, top with a light cream cheese frosting or drizzle with a bit of honey.
Storage & Make-Ahead
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigeration: Keep in the fridge for up to 1 week.
- Freezer: Freeze for up to 1 month. Thaw before serving.
FAQs
Can I use frozen blueberries?
Yes, frozen blueberries work perfectly fine. Just make sure to fold them in gently to prevent them from breaking apart too much.
Can I use another sweetener?
Yes, you can use any sweetener you like, including stevia, monk fruit, or maple syrup.
Can I make this without eggs?
Yes, replace the eggs with flax eggs or a chia seed mixture for a vegan version.
Optional Personal Story
I created this recipe because I wanted a healthier version of blueberry cake that I could enjoy for breakfast or as a snack. Packed with protein and fiber, it’s been a family favorite for its taste and nutritional value.
Call-to-Action
Make this High-Protein Blueberry Oatmeal Cake today for a nutritious breakfast or snack! It’s a tasty, protein-packed way to enjoy oats and blueberries.
