Description
A quick, nutritious blueberry cake loaded with 10 g protein per serving. Perfect for meal prep and busy mornings.
Ingredients
- 1 cup Greek yogurt
- 1 cup rolled oats
- 1 cup blueberries
- ½ cup almond flour
- ¼ cup honey
- ½ cup egg whites
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
Instructions
- Preheat oven to 350 °F. Grease or line an 8×8-inch baking dish.
- In a large bowl, mix Greek yogurt, rolled oats, almond flour, honey, egg whites, baking powder, vanilla, and cinnamon until smooth.
- Gently fold in blueberries.
- Pour batter into prepared pan and smooth the top.
- Bake 25–30 minutes until a toothpick comes out clean.
- Cool 5 minutes, slice into 8 squares, and enjoy.
Notes
Use fresh or frozen blueberries. Store in the fridge up to 5 days or freeze up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American