Blueberry Oatmeal Cake with Vanilla Protein Frosting

Blueberry Oatmeal Cake with Vanilla Protein Frosting is a delightful and nutritious treat suitable for both breakfast and dessert. The cake is moist and dotted with juicy blueberries, offering a wholesome bite paired with a creamy vanilla protein frosting. The frosting lends a subtle sweetness while providing additional protein. This simple-to-prepare recipe offers a healthy start to the day or a delightful finish. It combines the comforting texture of oatmeal with the vibrant flavor of blueberries and the creamy touch of vanilla frosting, making it a versatile and enjoyable choice.

Ingredients

• 1 cup rolled oats
• 1/2 cup whole wheat flour
• 1/2 cup blueberries
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1 scoop vanilla protein powder
• 1/4 cup Greek yogurt

Instructions

1. Preheat the oven to 350°F (180°C) and grease a cake pan.
2. In a bowl, mix the rolled oats, whole wheat flour, baking powder, cinnamon, and salt.
3. In another bowl, whisk together the maple syrup, melted coconut oil, and vanilla extract until well combined.
4. Combine the dry and wet ingredients until just mixed, then gently fold in the blueberries to avoid breaking them.
5. Pour the batter into the prepared cake pan, smoothing the top with a spatula.
6. Bake the cake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool completely in the pan on a wire rack before removing and frosting.
8. For the frosting, thoroughly mix the vanilla protein powder with the Greek yogurt until smooth.
9. Spread the frosting evenly over the cooled cake using a spatula.

Keywords: Wholesome, Nutritious, Comforting, Breakfast, American

Spice Rack: Cinnamon, Vanilla Extract

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