Blueberry Lemon Oat Cake

Oat cakes are my favourite breakfast treat and I have already shared close to 22 different versions of oats and will continue to come up with new flavours for you all. I highly recommend you give them a try because there’s nothing better than eating a healthier cake for breakfast that tastes like dessert. You will need:

Blueberry Lemon Oat Cake

Course Dessert


  • 1/2 cup rolled oats 47 grams
  • zest of a lemon tablespoon
  • 1/2 teaspoon baking powder 4 grams
  • 1 tablespoon honey
  • 1 egg or 1/4 cup egg-whites only
  • 1/2 teaspoon pure vanilla extract 4 grams
  • 1/2 cup nut milk or any 125 ml I use almond
  • handful blueberries up to you


  • Add all of your ingredients to a blender minus the blueberries and blend.
  • Pour it out into a ramekin or a muffin tin (any oven safe dish will work) and Top it off with blueberries.
  • Bake in a pre-heated 375° oven for 30 minutes or until it has set.


Please note: you can use any plant-based milk of choice just make sure it’s unsweetened. You can also use any sweetener you love such as honey, agave, maple syrup, or anything you have on hand. Please bake until the oat cake looks set in the centre. These are perfect for the next day as well. If you are plant-based you can absolutely leave the egg out or use an egg replacement.


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