Healthy and delicious blueberry oatmeal yogurt cake
130 g oat flakes(gluten free) 1 1/2 cup
160 ml hot water(2/3 cup)
2 eggs
salt
40 g sweetener(stevia/ or your choice) 3 1/4 tbsp
150 g yogurt (1/2 cup)
2 tbsp vegetable oil
60 g chopped walnuts (1/2 cup)
40 g almond flour (1/2 cup)
6 g baking powder(1 1/4 tsp)
1/2 teaspoon baking soda
60 g blueberries(2.11 oz)
grease with butter/ oil
bake for 45-50 minutes at 180°C/ 360°F
Lemon Blueberry Bread (made with oats only!)
Lemon Blueberry Bread
Today I'm going to show you how to make lemon and blueberry loaf cake.
This healthier loaf cake is so refreshing, moist, and delicious.
It's a great way to satisfy your sweet tooth and still get in some valuable macro nutrients.
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This is why you'll love this healthy loaf cake:
-It's so refreshing thanks to the blueberries and the lemon!
-It browns beautifully!
-It’s super moist!
-Not overly sweet at all!
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LEMON BLUEBERRY BREAD RECIPE
Ingredients:
2 cups ground oats (oat flour) (200g)
2 tsp baking powder
1/2 tsp salt
2 eggs
1/4 cup coconut oil (50g)
1/2 cup honey, maple syrup or agave (170g)
1/3 cup sour cream (80g)
3 tbsp lemon juice
1 tbsp lemon zest
1 tsp vanilla extract
1 cup blueberries (120g)
1 tsp cornstarch
Preparation:
In a large bowl, combine together the dry ingredients, ground oats, baking powder and salt. Mix to combine.
In another bowl, combine the wet ingredients, eggs, coconut oil, honey (maple syrup or agave), sour cream, lemon juice and vanilla extract. Whisk well to combine.
Pour wet ingredients into the dry ingredients, mixing together to combine. Do not over mix the batter.
In a small bowl, mix your blueberries with some cornstarch, this will prevent your blueberries from sinking at the bottom of the pan.
Add your blueberries and lemon zest, and gently mix into the batter.
Pour into greased loaf pan, smooth the top and bake at 350F (180C) degrees for 50-70 minutes, until toothpick comes out clean. If browning quickly, after 40 minutes of baking, place a piece of aluminium foil over the top. Do not over bake it!
Let it sit for 10 minutes, then remove from the baking pan and place on a wire rack to cool completely.
While the loaf is cooling prepare the lemon glaze.
In a small saucepan, add 2 tbsp lemon juice, 2 tbsp honey, 2 tbsp coconut oil. Heat it up, then add 1 tsp cornstarch and cook for 1 minute stirring all the time. Let it cool a bit, then pour over your lemon blueberry loaf.
After the glaze is set, slice and serve.
Enjoy!
BLUEBERRY OATMEAL CAKE RECIPE [ Cooking and Baking Skills ]
Today's Recipe is Blueberry Oatmeal Cake | Blueberry Oatmeal Loaf | Blueberry Oats Bread . YUMMY and TASTY.
Blueberry Oatmeal Cake Ingredients
2 cups all-purpose flour
1 cup sugar
2 tsp baking soda
1 tsp salt
1 cup Greek yogurt
2 eggs
1/2 cup melted butter
1 tsp vanilla essence
1/2 cup oatmeal
1 cup blueberry
Blueberry Oats Cake procedure
1. Preheat oven to 375*F. Spray a 9x5 inch loaf pan,lightly butter the pan.
2. In large mixing bowl whisk the flour ,sugar baking powder and salt.
3.In a separate bowl mix yogurt,eggs,melted butter and vanilla . Fold into the
dry ingredients.
4.Mix in the oats then gently fold the blueberries.
5.The batter should be thick and a little sticky.
6.Scrape the mixture into the loaf pan. Bake 45-55 minutes or until golden
brown and when toothpick inserted into the bread comes out clean.
7.Remove from the oven and let it cool in the pan for 10 minutes. Serve warm
or room temperature.
The bread will be more firm after it has cooled completely.
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Healthy diet cake with oats and apples in 5 minutes! No flour, no butter, no sugar!
Healthy diet cake with oats and apples in 5 minutes! No flour, no butter, no sugar!
The sweetness comes from the natural sugars in the raisins and apple. So, it's just a little sweet. However, if you prefer a sweeter taste, you can always add a sweetener of your choice,
Ingredients:
230 g rolled oats(2 1/2 cups)
7 g baking powder(1/2 tablespoon)
1/2 teaspoon cinnamon
2 medium apples
3 eggs
1 teaspoon vanilla extract
40 g dried cranberries (optional) 1/4 cup
a pinch of salt
26 x 10 cm/ 10 x 4 inches baking form
bake 35-40 minutes at 180°C/360°F
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Blueberry Oatmeal Cake | Sanjeev Kapoor Khazana
Freshly baked cake with the goodness of oats and fresh blueberries.
BLUEBERRY OATMEAL CAKE
Ingredients
200 grams fresh blueberries
½ cup rolled oats
¾ cup refined flour (maida) + for dusting
120 grams butter + for greasing
¾ cup castor sugar
1 teaspoon vanilla essence
3 eggs
1 teaspoon baking powder
1 tablespoon milk
2 tablespoons mixed seeds (pumpkin seeds, sunflower seeds, melon seeds)
Method
1. Preheat oven to 180˚ C. Grease a loaf tin with some butter and dust with some flour.
2. Cream together butter and castor sugar till light and fluffy.
3. Add vanilla essence and whisk well. Add eggs, one at a time, and whisk.
4. Sieve together flour and baking powder into the mixture and fold well.
5. Add oats and mix. Add some blueberries and fold well to a batter. Add milk and mix well.
6. Transfer the prepared batter in the prepared tin and tap lightly. Top with some more blueberries and sprinkle mixed seeds.
7. Put the tin in the preheated oven and bake for 20-25 minutes. Remove from heat, cool and demould.
8. Slice and serve.
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BAKED BLUEBERRY LEMON OATMEAL MUFFIN CUPS | easy healthy breakfast idea
These Baked Blueberry Lemon Oatmeal Cup Muffins make the perfect grab-n-go breakfast, pre-or-post workout snack, and are also delicious with a cup of coffee in the afternoon.
Think of them as a muffin on a mission! They are 100% free of refined flours and sugars, so they promise to keep you feel energized and satisfied for hours.
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BAKED BLUEBERRY LEMON OATMEAL CUP RECIPE
3 cups rolled oats
1/2 teaspoon kosher salt
1 teaspoon baking powder
1 cup unsweetened vanilla almond milk
1 cup plain greek yogurt (or apple sauce)*
2 pastured eggs, beaten
2 teaspoon lemon zest
1 tablespoon lemon juice
1/4 + 2 tablespoons monk fruit**
3/4 cup blueberries
1/4 cup sliced almonds
Preheat over to 350 degrees F.
Spray a 12-cup muffin tin with cooking spray or coat with coconut oil or butter to ensure nothing sticks.
In a large bowl combine oats, salt and baking powder and gently toss together.
Next, mix in milk, greek yogurt, eggs, lemon zest, lemon juice and monk fruit and stir together until everything is incorporated and you have a rich, thick batter.
Add in the blueberries and almonds and stir until just combined.
Evenly divide the oat mixture between all 12 muffin cups and pop in the oven for 25-30 minutes or until the muffins are set through and lightly golden brown on the top.
Cool completely before removing muffins from the pan and enjoy!
I like to store these muffins in an airtight container in the fridge where they will happily last up to one week.
To reheat the muffins, you can slice them in half and place them in the toaster oven or pop them in the microwave for 20-40 seconds.
*You can sub in applesauce or mashed banana for the milk dairy, if you want to keep the oat cups gluten free.
**Monk fruit is a plant-derived, calorie free sweetener. This is the one I am using. If you prefer, you can sub in coconut sugar (or really any granted sugar) in it’s place.
NUTRIENTS PER SERVING: Calories 129 | Total Fat 3.2g | Saturated Fat 0.3g | Cholesterol 1mg | Sodium: 142mg | Carbohydrate 19.1g | Dietary Fiber 3.1g | Sugars 2.1g | Protein 6.2g
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