Are you tired of boring breakfasts that leave you feeling unsatisfied? Get ready to revolutionize your morning routine with the most irresistible Blueberry Oat Breakfast Cake that will make your taste buds dance and your family beg for seconds! This isn't just another recipe - it's a game-changing breakfast experience that combines the wholesome goodness of oats, the burst of fresh blueberries, and a touch of natural sweetness that will transform your typical morning meal into a culinary masterpiece.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 9 servings
Ingredients
- 1 cup rolled oats
- 1 cup milk
- 1/2 cup honey or maple syrup
- 1/2 cup unsweetened applesauce
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh or frozen blueberries
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch square baking pan or line it with parchment paper for easy removal.
- In a large mixing bowl, combine 1 cup of rolled oats and 1 cup of milk. Let this mixture sit for about 10 minutes to allow the oats to absorb some of the milk and soften.
- While the oats are soaking, in a separate bowl, mix together 1/2 cup of honey (or maple syrup) and 1/2 cup of unsweetened applesauce until well combined.
- After the oats have soaked, add the honey-applesauce mixture to the bowl with the oats. Stir until everything is well incorporated.
- In another bowl, whisk together 1 cup of all-purpose flour, 1 tablespoon of baking powder, and 1/2 teaspoon of salt until evenly mixed.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix.
- Gently fold in 1 cup of fresh or frozen blueberries into the batter, ensuring they are evenly distributed.
- Pour the batter into the prepared baking pan, spreading it out evenly with a spatula.
- Bake in the preheated oven for 30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- Once cooled, cut the cake into 9 squares. Serve warm or at room temperature, and enjoy your delicious Blueberry Oat Breakfast Cake!
Tips
- Ingredient Temperature Matters: Ensure your milk and other ingredients are at room temperature for the best mixing and texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until they're incorporated. Overmixing can make your cake tough and dense.
- Blueberry Hack: If using frozen blueberries, don't thaw them. Add them frozen to prevent color bleeding and maintain their shape.
- Storage Tip: This cake stays moist for 3-4 days when stored in an airtight container at room temperature, making it perfect for meal prep.
- Customize Your Cake: Feel free to swap blueberries with other berries like raspberries or add a sprinkle of cinnamon for extra warmth.
- Make It Healthier: Use whole wheat flour or add some ground flaxseed for an extra nutritional boost.
- Serving Suggestion: Enjoy warm with a dollop of Greek yogurt or a drizzle of additional honey for an extra indulgent breakfast experience.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 48g
Protein: 6g
Fat: 4g
Saturated Fat: 1g
Cholesterol: 5mg
