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Blueberry Oatmeal Breakfast Cake
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- #44530
Did someone say breakfast cake? Oats, berries, and nuts packed into this breakfast bake make mornings something to get excited about, especially with a dollop of creamy yogurt and a nice sprinkling of cinnamon on top.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
4 reviews
1 comment
ingredients
1 1/3 cup flour
3/4 cup quick-cooking oats
1/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
1/4 cup vegetable oil
1 egg, beaten
1 cup frozen blueberries
1/2 cup chopped nuts, optional
directions
Preheat oven to 400 degrees F. Grease an 8-inch round or square baking pan and set aside.
Combine the flour, oats, sugar, baking powder, and salt in a mixing bowl. Stir to combine.
In another bowl, whisk together the milk, oil, and egg. Add the egg mixture to the flour mixture. Stir until the batter is just combined (it will be lumpy).
Gently fold in the blueberries and nuts (if using).
Pour the batter into the prepared baking pan. Place in the oven and bake at 400 degrees F for 20-25 minutes or until the top is golden brown.
Remove the pan from the oven and place on a wire rack to cool for 5-10 minutes. Serve warm.
Store leftovers in an airtight container at room temperature for up to 3-4 days.
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
August 10, 2018
So good! I added 1/4 c milk more and used coconut sugar instead of granulated and coconut oil instead of vegetable oil. I sprinkled a little cinnamon sugar on top as others had suggested then baked for 25 min. It had just the right amount of sweetness that separates a breakfast cake from a dessert. Iâve made it twice already and will be making it again in the (near) future!
Fantastic recipe cannot wait to make this looks really simple and not a lot of sugar which is a great thing
May 26, 2018
I added 1/2 tsp of vanilla and that brought out the blueberry flavor more. Very good texture. Even without the vanilla I don't know how anyone thought this was bland. It was quite good (and it's breakfast cake, right? not a dessert cake)
June 14, 2010
I followed the recipe even though when I read the ingredients, it seemed as if it would be pretty bland. My kids' comment was, "Mom this doesn't taste like anything" and "this is really bland!" I have to agree. It would taste a lot better with a little bit of cinnamon and perhaps a mashed banana or two put in with the wet ingredients! I won't make this recipe again unless made with a few tweeks!
October 24, 2007
Due to food allergies, I made this with rice milk & egg replacer, and it turned out fantastic! My husband & three children, two of whom are notoriously picky eaters, scarfed down servings of it, and I didn't end up feeling guilty because I knew it was a good, wholesome breakfast--even though it was CAKE! The batter is substantive enough that I'm sure it could also be adapted to be made without refined sugar or with alternative flours to meet different dietary restrictions. I highly recommend this recipe & would love to see additional variations/substitutions.