Healthy Blueberry Apple Oatmeal Cake — A simple, healthy breakfast or snack, ready in about 45 minutes
Short introduction
This Healthy Blueberry Apple Oatmeal Cake is a moist, fruity cake made from oats, applesauce, and fresh or frozen blueberries. It is lower in fat than many cakes and uses natural sweeteners. It works as a quick breakfast, snack, or light dessert. It is easy to make and keeps well.
Why you’ll love it
- Made with rolled oats and applesauce for whole-grain fiber and moisture.
- Uses simple sweeteners like honey or maple syrup and a bit of brown sugar or coconut sugar.
- Naturally flavored with cinnamon and vanilla.
- Bright blueberries add antioxidants and nice texture.
- Easy to slice and pack for work or school.
introduction
why make this recipe
how to make Healthy Blueberry Apple Oatmeal Cake
Ingredients :
2 cups rolled oats, 1 cup milk (or plant-based milk), 1 cup unsweetened applesauce, 1 cup blueberries (fresh or frozen), 1/2 cup brown sugar or coconut sugar, 1/4 cup honey or maple syrup, 1 teaspoon vanilla extract, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon cinnamon, 1/4 teaspoon salt, 1/4 cup chopped nuts (optional)
Directions :
- Preheat the oven to 350°F (175°C). Grease a baking pan., 2. In a large bowl, mix together the rolled oats, milk, applesauce, brown sugar, honey, and vanilla., 3. In another bowl, combine the baking powder, baking soda, cinnamon, and salt. Add this dry mixture to the wet mixture and stir until combined., 4. Gently fold in the blueberries and nuts if using., 5. Pour the batter into the prepared baking pan and spread evenly., 6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean., 7. Let it cool before cutting into squares and serving.
how to serve Healthy Blueberry Apple Oatmeal Cake
how to store Healthy Blueberry Apple Oatmeal Cake
tips to make Healthy Blueberry Apple Oatmeal Cake
variation (if any)
FAQs (minimum three FAQ)
Ingredients
- 2 cups rolled oats
- 1 cup milk or plant-based milk
- 1 cup unsweetened applesauce
- 1 cup blueberries (fresh or frozen)
- 1/2 cup brown sugar or coconut sugar
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup chopped nuts (optional)
Substitutions & key variations
- Milk: Use almond, soy, oat, or regular milk. Any will work.
- Applesauce: You can use mashed ripe banana for a different flavor and texture (adds more sweetness).
- Sweeteners: Swap honey for maple syrup. Reduce brown sugar to 1/3 cup if you want less sugar.
- Blueberries: Use frozen blueberries without thawing. Toss them in a little flour or oats to help prevent sinking.
- Nuts: Use walnuts, pecans, or skip for nut-free.
- Spice: Add 1/4 teaspoon nutmeg or cardamom for a warm twist.
- Make it vegan: Use plant milk and maple syrup instead of honey.
Step-by-step
Step 1 — Prep
Preheat the oven to 350°F (175°C). Grease an 8×8-inch or similarly sized baking pan, or line it with parchment.
Step 2 — Mix wet ingredients
In a large bowl, stir together 2 cups rolled oats, 1 cup milk, 1 cup unsweetened applesauce, 1/2 cup brown sugar (or coconut sugar), 1/4 cup honey or maple syrup, and 1 teaspoon vanilla extract until smooth.
Step 3 — Mix dry ingredients
In a smaller bowl, combine 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon cinnamon, and 1/4 teaspoon salt. Stir these into the wet oat mixture until just combined.
Step 4 — Add fruit and nuts
Gently fold in 1 cup blueberries and 1/4 cup chopped nuts if using. Do not overmix; keep some lumps for texture.
Step 5 — Bake
Pour batter into the prepared pan and spread evenly. Bake 30–35 minutes or until a toothpick comes out clean from the center. If using frozen berries, add a few extra minutes.
Step 6 — Cool and slice
Let cake cool in the pan 10–15 minutes. Then remove and cool more on a rack before cutting into squares.
Success tips
- Temperature: Bake at 350°F (175°C) for even cooking. If your oven runs hot, lower to 325°F and add a few minutes.
- Texture: The cake is moist and slightly dense from oats. If it seems too thick, add 1–2 tablespoons of milk before baking.
- Common mistake: Overmixing makes it gummy. Stir until just combined.
- Blueberries: If using frozen, fold in directly from the freezer and add 3–5 more minutes to baking time.
- Toothpick test: Insert in center. Tiny crumbs mean done; wet batter means more time.
How to serve
Serve warm or at room temperature. Top with plain yogurt, a drizzle of honey or maple, a sprinkle of cinnamon, or extra fresh blueberries. It pairs well with coffee or tea and makes a filling breakfast.
Storage & reheating
- Room temp: Store in an airtight container up to 2 days.
- Fridge: Keep up to 5 days. Reheat slices in microwave for 20–30 seconds or warm in oven at 300°F for 8–10 minutes.
- Freeze: Wrap squares in plastic and freeze up to 3 months. Thaw overnight in fridge or thaw on counter for 30–60 minutes. Reheat from frozen at 325°F until warm.
Frequently Asked Questions
Q: Can I use quick oats instead of rolled oats?
A: Yes, but the texture will be softer and slightly denser. Use the same amount.
Q: Do I need to thaw frozen blueberries first?
A: No. Fold frozen berries into batter and add a few extra minutes to baking time.
Q: Is this recipe gluten-free?
A: It can be gluten-free if you use certified gluten-free oats and make sure other ingredients are gluten-free.
Q: Can I double the recipe?
A: Yes. Use a larger pan or two pans and watch baking time. Larger pans may need extra minutes.
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Nutrition notes / equivalents
- This cake uses oats and applesauce for fiber and lower fat.
- One square (if cut into 9) is roughly: 200 calories, 30g carbs, 4–6g protein, 5–8g fat (varies by nuts and sweetener).
- To lower sugar, reduce brown sugar to 1/3 cup and use unsweetened applesauce.
Conclusion
Try this Healthy Blueberry Apple Oatmeal Cake for a simple, wholesome snack or breakfast. If you like baked oats with fruit and nuts, you may also enjoy this similar recipe: Blueberry Apple & Walnut Baked Oatmeal – The Foodie Physician. Give the cake a try, then slice and share with friends.
Links to related recipes
Healthy Blueberry Apple Oatmeal Cake
Ingredients
Wet Ingredients
- 2 cups rolled oats
- 1 cup milk or plant-based milk Any plant milk can be used.
- 1 cup unsweetened applesauce Can substitute with mashed ripe banana.
- 1 cup blueberries (fresh or frozen) If using frozen, add a few extra minutes to baking time.
- ½ cup brown sugar or coconut sugar Reduce to 1/3 cup for less sugar.
- ¼ cup honey or maple syrup Honey can be swapped for maple syrup.
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon Can add nutmeg or cardamom for variation.
- ¼ teaspoon salt
Optional Ingredients
- ¼ cup chopped nuts Use walnuts, pecans, or skip for nut-free.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment.
- In a large bowl, stir together rolled oats, milk, applesauce, brown sugar, honey, and vanilla extract until smooth.
- In another bowl, combine baking powder, baking soda, cinnamon, and salt. Stir dry mixture into the wet mixture until just combined.
- Gently fold in blueberries and chopped nuts if using. Avoid overmixing.
- Pour batter into the prepared pan and spread evenly.
- Bake for 30-35 minutes or until a toothpick comes out clean from the center.
- Let the cake cool in the pan for 10–15 minutes, then remove and cool on a rack before cutting into squares.