I found the blueberry emoji so I posted a blueberry recipe to celebrate. LOL! Plus, cake for breakfast, who can go wrong?
Blueberry Oatmeal Breakfast Cake
ready in: 30-60 minutes
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
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 it 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.
Hello happiness- and with oatmeal and blueberries involved, this can totally sneak into the “healthy breakfast” category, right?
I actually just made a massive batch of blueberry pancakes (and some raspberry white chocolate chip pancakes) this weekend- we already gobbled them all up! I’ll have to pick up some more blueberries at the store, but this sounds like another fun recipe for those of us who love the 'blues
I have a couple of blueberry feinds in my house! Perhaps I will bake this for them on Saturday for breakfast! Yum!
We have a blueberry farm on our road and we pick blueberries all season and freeze them for the year. Our favorite way to each blueberries is frozen! If you lay them flat on a cookie sheet to freeze, they don’t stick together when you put them into a baggie or container. We grab handfuls all year long! Sooooo good!
Gluten-free does sound healthy, but I’m not so sure because it often contains lots of low-fiber flours, like rice and tapioca. Keto is better because it often contains almond flour. I’m really careful about eating gluten-free because I get so sick when I eat it. I also have to worry about products not labeled GF because there can be cross-contamination.
Sounds as if you know what you’re talking about. I’m supposed to be on a diabetic diet but I’m allergic to so much stuff it’s difficult. But that cake looks wonderful, you’ve done a really good job with it!
My gluten intolerance was diagnosed in the early 90s, so I’ve been dealing with it for a long time. It’s much easier than it used to be. At least now grocery stores carry gluten-free products. Being on a diabetic diet is also difficult, especially for my husband, he has a sweet tooth!
I can’t tolerate the alcohol-sugars, mannitol, sorbitol, xylitol, lactitol, isomalt, maltitol, etc. I get really sick especially if I get too much, so I don’t use it. My husband has no problem with it though. I use stevia mostly, sometimes a little organic honey, or molasses.
I looked up stevia for you if you want to read more . . .
Stevia is natural, unlike other sugar substitutes. It’s made from a leaf related to popular garden flowers like asters and chrysanthemums. In South America and Asia, people have been using stevia leaves to sweeten drinks like tea for many years.
Look for stevia in powder or liquid form in supermarkets and health-food stores. You’re likely to find it on the baking goods aisle or in the health food aisle.
You may even get your sweet caffeine fix without calories or artificial sweeteners. Major U.S. soda companies now sell diet cola soft drinks sweetened with stevia. Some flavored waters also have stevia.
If you have diabetes, stevia could be a way to sweeten your yogurt or hot tea. The FDA approved only the purified form of stevia, called stevioside, as safe to use. Products considered safe contain words in their ingredient list such as stevia extract or Stevia rebaudiana. You can use stevia like you would table sugar.