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  • Writer's pictureMelisha Meredith

Berry Oat Breakfast Cake Recipe (that you can make ahead!)

A Berry Oat breakfast cake in a 9x13 plan sits on a table with three strawberries laying nearby.

Having some easy breakfast options, especially ones that you can make ahead of time are essential for helping us eat well in the mornings! Can you relate?

This recipe is made with real, healthy ingredients. It’s filling, it’s warm (at least that’s how we eat it), it’s tasty and it’s nourishing.

This recipe is actually something I tweaked from a Twin Healthy Mama recipe. I liked it because of the oat flour, but I added more healthy fats back in. Oat flour seems to be better on our stomachs than wheat, so I love recipes that use it.  And we make our own oat flour very easily in a food processor.

I also use coconut sugar, and it’s not much in this recipe!  So, just be aware that this is only a slightly sweet recipe. That’s definitely my preference.

As a family of 6 (3 teenagers currently), we go through a lot of food at every meal. When I make this recipe, I 1.5x the ingredients to make enough for us.  But the regular recipe would probably be enough for most families. 

Berry Oat Breakfast Cake

 Serves: 6


  • 3 eggs

  • 1 cup ricotta (or Greek Yogurt)

  • 2 t. vanilla extract

  • 2 cups oat flour 

  • 1 T. baking powder

  • 1 tsp baking soda

  • 1/3 c. coconut sugar (or date sugar, or sweetener of choice)

  • 2 c. frozen fruit (such as blueberries, cranberries, blackberries, etc.)


  1. Preheat oven to 350*

  2. Combine eggs, ricotta or yogurt, and flavoring in a large mixing bowl.

  3. Stir in oat flour, sweetener, baking powder and baking soda. Stir until well combined

  4. Stir in frozen berries quickly, and pour into a greased 9x13 pan. Spread evenly. (You can top with a sprinkle of sugar for a nice little crunch if you'd like.)

  5. Bake for 30-35 minutes, until nicely browned, and will spring back to touch.

Serving Tip: We like to serve it warm (or warmed up) with plain yogurt or whole milk on top for extra protein and healthy fat. 

I hope you enjoy this recipe!  I love fast, easy and delicious real-food recipes.  If you do, too. Make sure you see all I’ve posted so far and subscribe to my email newsletter so you don’t miss out on any new recipes I publish! The signup form is at the bottom of this webpage:

Wishing you abundant health,


AFFILIATES:  Some products I mention may be affiliate links, which means I may receive a small commission if you decide to make a purchase through one of my links. Our family greatly appreciates your support, it helps us keep creating the free resources we make for you all!

DISCLAIMER: The content produced by Daily Wellness Community is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your doctor or qualified healthcare provider with any questions you may have. Never disregard professional medical advice or delay in seeking it because of something you have heard on the podcast or on my website

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