BLUEBERRY OAT COFFEE CAKE

BLUEBERRY OAT COFFEE CAKE

The perfect bite to eat in the morning! This gluten-free & guilt-free Blueberry Oat Coffee Cake is light yet delicious! It’s packed with flavor and super moist — you will love it!

PREP: 5 M • BAKE: 22-25 M • SERVINGS: 9 • CALS: 176

INGREDIENTS

• 1 1/4 cup almond flour
• 1 cup old-fashioned oats
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 2 tbsp sugar
• 1 cup unsweetened almond milk
• 5 tbsp unsalted butter, melted & cooled
• 4 tbsp raw honey
• 1 egg
• 1 tbsp vanilla extract
• 3/4 cups fresh blueberries
• 1/2 tbsp chia seeds, optional
• 1/4 cup chopped pecans

Note: You can replace the almond flour and almond milk with regular flour and milk if you wanted.

DIRECTIONS

1. Preheat the oven to 425°. In a large bowl, mix together the almond flour, oats, baking powder, baking soda, cinnamon, salt, and sugar.
2. Mix in the almond milk, butter, honey, egg, and vanilla. Then, mix in the blueberries, chia seeds, and pecans.
3. Spray a square pan with a little nonstick spray or use parchment paper. Evenly pour the batter across the pan. Add extra oats, blueberries, pecans, and chia seeds to the top.
4. Bake at 425° for 5 minutes, then lower the heat down to 350° to bake for another 17-20 minutes, or until a toothpick runs clean and the edges are golden. Remove and allow to cool for at least 20-30 minutes before gently cutting into squares.

ENJOY!