Blueberry Crumble Oat Cake

  There's nothing like waking up to a decadent and healthy cake for breakfast! Seriously, this cake is AMAZING! It's made with oats, layered with blueberries, topped with a blueberry chia compote and granola. What more could you ask for?! How about a fork to dig in this glorious breakfast! Enjoy!

Blueberry Crumble Oat Cake

Servings: 1

Ingredients:

Cake:

1/2 cup quick oats

1/8 cup unsweetened applesauce

1 tsp. bobsredmill flaxseed meal

1/2 cup water

1/2 tsp. baking powder

1/2 tsp. vanilla extract

1 packet stevia or truvia 

1 Tbs. raisins 

Blueberry Layer:

1/8 cup blueberries 

Blueberry Chia Compote:

1/3 cup blueberries 

1/2 cup water

1 tsp. honey (optional, if you want it to be more sweet)

1 1/4 tsp. traderjoes organic chia seeds

1 Tbs. bear naked vanilla almond fit granola

Directions:

1. Preheat oven to 350 degrees farenheight. In a small bowl combine all cake ingredients.  Divide mixture in two ramekins sprayed with nonstick cooking spray.

2. Bake cake for 18-20 min. until golden brown. With a knife carefully take out cakes. 

3. While the cake is baking combine all blueberry compote ingredients in a small bowl. Microwave for 1-2 min. Put compote in the freezer until cake is done. 

4. Layer 1/8 cup blueberries between each layer of the cake. 

5. Top cake with blueberry chia compote and granola. 

Notes:

Recipe source: ahappyharvest