Ingredients
Scale
- 2 cups rolled oats (180 g)
- 1 cup fresh or frozen blueberries (150 g)
- 1/2 cup unsweetened applesauce (120 g)
- 1/2 cup Greek yogurt (120 g)
- 2 large eggs
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1 tsp cinnamon
- Optional: 1/4 cup crushed walnuts (30 g)
Instructions
- Preheat your oven to 350°F (175°C) and grease a baking dish.
- In a large bowl, combine the rolled oats, baking powder, and cinnamon.
- In another bowl, mix the applesauce, Greek yogurt, eggs, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir to combine.
- Gently fold in the blueberries and walnuts if using.
- Pour the batter into the prepared baking dish and spread it evenly.
- Bake for 30 minutes or until the cake is set and a toothpick comes out clean.
- Allow it to cool for a few minutes before slicing and serving.
Notes
- You can use fresh or frozen blueberries. No need to thaw frozen ones before adding them.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- This cake freezes well. Slice it first, then freeze individual portions for easy grab-and-go servings.
- Add crushed walnuts for extra crunch and healthy fats.
- Serve warm or cold depending on your preference.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1 slice
- Calories: 145
- Sugar: 5g
- Sodium: 85mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 47mg