Blueberry Almond Oat Cake with Yogurt and Stevia
This Blueberry Almond Oat Cake is the perfect example of how a few simple, health-conscious ingredients can come together to create a moist, naturally sweet, and utterly satisfying baked treat. Made without refined sugar, butter, or white flour, this cake is light yet filling—packed with protein from egg whites, the creaminess of yogurt, the wholesome goodness of oats, and bursts of juicy blueberries in every bite.
Whether you’re looking for a healthy breakfast option, a post-workout snack, or a guilt-free dessert, this recipe is all about balance—flavor, texture, and nutrition without compromising indulgence.
Preparation Time: 10 minutes
Rest Time: 5 minutes
Bake Time: 50 minutes
Total Time: 1 hour 5 minutes
Yield: 8 servings
Cuisine: Modern Healthy Baking / Gluten-Free Friendly
Ingredients
130 g rolled oats
100 g plain yogurt
½ tsp baking powder
240 ml warm water
50 ml avocado oil (or neutral oil)
2 tbsp stevia (or preferred granulated sweetener)
2 egg whites
1 tsp vanilla extract
30 g almond flakes
200 g blueberries (fresh or frozen)
Step-by-Step Directions
Step 1: Prepare the Oats
In a large mixing bowl, combine 130 g oats, 100 g yogurt, ½ tsp baking powder, and 240 ml warm water. Let this mixture sit for 5 minutes to allow the oats to absorb the liquid and soften slightly. This also activates the baking powder for better rising.
Step 2: Add the Wet Ingredients
After the oats have soaked, whisk in 50 ml avocado oil, 2 tbsp stevia, 2 egg whites, and 1 tsp vanilla extract. Stir well until the mixture is smooth and evenly combined.
Step 3: Add Blueberries and Almonds
Fold in 200 g blueberries (gently if using fresh) and most of the 30 g almond flakes, reserving a few for topping. The blueberries add sweetness and moisture, while the almonds give a delicate crunch.
Step 4: Bake the Cake
Preheat your oven to 180°C (360°F).
Pour the batter into a greased or parchment-lined baking dish or loaf tin. Sprinkle the remaining almond flakes over the top for a beautiful golden finish.
Bake for 50 minutes, or until the cake is firm, golden, and a toothpick inserted in the center comes out mostly clean.
Step 5: Cool and Serve
Allow the cake to cool in the pan for about 10 minutes, then slice and serve warm or at room temperature.
Nutritional Information (Approximate per slice, 8 servings)
Calories: 160 kcal
Protein: 6 g
Carbohydrates: 20 g
Sugars: 5 g (from blueberries and stevia)
Fat: 7 g
Fiber: 3 g
Sodium: 90 mg
Origins and Popularity of the Recipe
This kind of oat-based cake is inspired by health-forward European and North American baking trends. With the rise of sugar alternatives, plant-based oils, and protein-rich tweaks like egg whites and yogurt, recipes like this are gaining traction in fitness and wellness communities for their nutritional value without sacrificing flavor.
Reasons You’ll Love This Recipe
Naturally sweetened – no refined sugar
Gluten-free friendly – if using certified gluten-free oats
Protein-rich – with egg whites and yogurt
Packed with fruit – every slice is full of blueberries
Light, moist, and filling – perfect for breakfast or a snack
Health Benefits
Oats: Heart-healthy fiber and slow-release carbs
Yogurt: Adds protein and gut-friendly probiotics
Egg whites: Lean protein without cholesterol
Empanadas that melt in your mouth: easy, quick and all made in the blender!
Blueberries: High in antioxidants and vitamin C
Avocado oil: Contains heart-healthy monounsaturated fats
Stevia: Zero-calorie natural sweetener, great for diabetic-friendly diets
Serving Suggestions
Warm it up and top with a dollop of Greek yogurt or a drizzle of honey
Pair it with a hot coffee or chai latte
Serve with a scoop of vanilla protein ice cream for dessert
Slice and pack for on-the-go breakfast or snack boxes
Common Mistakes to Avoid
Not letting the oats soak: This affects texture and rise
Using cold ingredients: Can make the batter clump or bake unevenly
Overbaking: Leads to dryness; check at 45 minutes to be safe
Adding frozen blueberries directly: If unthawed, they may water down the batter—toss them in flour first if frozen
Pairing Recommendations
Drink: Herbal tea, black coffee, or fresh citrus juice
Side: A fresh fruit salad or Greek yogurt parfait
Spreads: Nut butter, fruit compote, or stevia-sweetened jam
Cooking Tips
For a richer texture, you can substitute part of the water with more yogurt or a splash of plant-based milk.
Banana Milk Jelly Dessert
Banana Milk Jelly Dessert
Add lemon zest to enhance the blueberry flavor.
If you want more rise, use a full egg instead of just egg whites.
Store leftovers in the fridge for up to 4 days, or freeze for 1 month.
Similar Recipes to Try
Banana Oat Breakfast Cake
Lemon Blueberry Yogurt Muffins
Almond Flour Berry Bars
Oatmeal Apple Cinnamon Bake
Stevia-Sweetened Carrot Cake
Variations to Try
Vegan: Replace egg whites with 2 tbsp chia seeds soaked in water
Spiced: Add cinnamon, nutmeg, or cardamom for warmth
Crunchy: Add sunflower seeds or chopped walnuts to the batter
» MORE: This Recipe Is a Holiday Must Make It Tonight
Chocolate twist: Fold in sugar-free dark chocolate chips
Coconut almond: Add shredded coconut and use coconut oil instead of avocado oil
Ingredient Spotlight: Oats
Oats are the star of this cake, acting as both the flour and fiber source. When soaked, oats soften and integrate seamlessly into batters, creating a tender, moist crumb. Rich in beta-glucan, oats help reduce cholesterol and stabilize blood sugar levels. They’re also a source of iron, magnesium, and B vitamins, making them a powerful base for healthy baking.
Conclusion
If you’re searching for a healthy, naturally sweet, and easy-to-make cake, this Blueberry Almond Oat Cake hits all the right notes. It’s light enough for breakfast but satisfying enough for dessert—and thanks to its clean ingredients, it leaves you feeling great after every bite. It’s a no-fuss recipe perfect for busy weekdays, relaxing weekends, or health-focused meal prep