Healthy Blueberry Oatmeal Snack Cake
By Amy's Healthy Baking · amyshealthybaking.com
50 minMakes 16 square slices
A tender, lightly sweetened cake studded with blueberries, made with oats, whole wheat flour, and Greek yogurt for protein and moisture.
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| prepPreheat oven to 350°F / 175°C | ||||
| prepCoat a 9-inch / 23 cm square pan with nonstick cooking spray | ||||
| 150 g instant oats | Whisk dry ingredients | Alternate dry & wet, fold in blueberries | Spread into pan, bake 350°F / 175°C, 32–36 min | Cool completely in pan |
| 150 g whole wheat or gluten-free flour | ||||
| 1 ½ tsp baking powder | ||||
| ½ tsp baking soda | ||||
| 2 ¼ tsp ground cinnamon | ||||
| ¼ tsp ground nutmeg | ||||
| ¼ tsp salt | ||||
| 7 g coconut oil or unsalted butter, melted and cooled slightly | Whisk wet ingredients, combine | |||
| 3 large egg whites, room temperature | ||||
| 2 tsp vanilla extract | ||||
| 180 g plain nonfat Greek yogurt | ||||
| 90 ml pure maple syrup | ||||
| 90 ml nonfat milk | ||||
| 175 g fresh blueberries | ||||
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