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If you’re looking for a nutritious yet delicious baked treat, the Gâteau Avoine & Myrtilles (Oat and Blueberry Cake) is a perfect choice. This cake isn’t just flavorful; it’s packed with wholesome ingredients that offer health benefits with every bite. Whether you’re baking for breakfast, a snack, or a guilt-free dessert, this cake ticks all the right boxes.

What sets this cake apart from traditional desserts is its star ingredients: oats and blueberries. Oats are celebrated for their high fiber and heart-friendly beta-glucan content. According to Harvard’s School of Public Health, oats can help reduce cholesterol, regulate blood sugar, and improve digestive health. Pair that with antioxidant-rich blueberries, and you get a cake that doesn’t just taste great—it works wonders for your body too. In fact, Cleveland Clinic calls blueberries one of the best superfoods for brain and heart health.

Additionally, this recipe avoids refined sugar by using natural sweeteners like bananas, applesauce, or maple syrup. If you’re new to sugar alternatives, this Healthline guide can help you understand the best natural substitutes that don’t spike your blood sugar levels.

Health Benefits of Gâteau Avoine & Myrtilles

The benefits of this cake go beyond taste:

Rich in soluble fiber from oats, promoting digestive health
High antioxidant content from blueberries to fight inflammation
Naturally sweetened, helping manage blood sugar levels
Low in refined carbohydrates, making it ideal for health-conscious eaters
Satiating—helps curb unhealthy cravings

Ingredient Spotlight

Let’s break down what goes into the perfect Gâteau Avoine & Myrtilles:

Rolled oats – better texture and fiber than quick oats
Blueberries – fresh or frozen, both work well
Bananas – used for moisture and natural sweetness
Greek yogurt or plant-based yogurt – adds creaminess
Eggs or flaxseed meal – for structure (or vegan alternative)
Maple syrup or honey – instead of refined sugar
Baking powder, vanilla extract, cinnamon – for flavor boost

Recipe Variations to Try

You can customize your oat and blueberry cake easily to suit different diets:

Vegan: Replace eggs with flaxseed meal and use plant-based yogurt
Gluten-free: Use certified gluten-free oats or almond flour
Low-sugar: Skip maple syrup and rely on mashed bananas only
Extra protein: Add a scoop of vanilla protein powder
Nutty version: Mix in chopped walnuts or almonds

Equipment You’ll Need

Mixing bowls
Measuring cups/spoons
Baking pan or loaf tin
Blender (optional for oat flour)
Oven preheated to 180°C (350°F)

Baking Tips for Success

To ensure your Gâteau Avoine & Myrtilles turns out moist and delicious:

Soak oats in milk or yogurt for 10 minutes before mixing
Don’t overmix the batter once blueberries are added
Use parchment paper for easy removal
Check with a toothpick for doneness after 30-35 minutes

Step-by-Step Gâteau Avoine & Myrtilles

Here’s how to bake your own healthy oat and blueberry cake:

Preheat your oven to 180°C (350°F) and line your baking tin.
Soak oats in milk/yogurt for 10–15 minutes.
In another bowl, mash bananas and mix with eggs (or flax eggs), maple syrup, vanilla extract.
Combine the soaked oats with the wet mixture.
Stir in cinnamon, baking powder, and a pinch of salt.
Fold in fresh or frozen blueberries (do not overmix).
Pour into the baking tin and smooth the top.
Bake for 30–35 minutes or until the top is golden and a toothpick comes out clean.
Cool before slicing. Serve warm or chilled.

Serving Suggestions

You can enjoy this cake:

As a breakfast loaf with a spoonful of Greek yogurt
As a snack with herbal tea or coffee
As a healthy dessert topped with extra berries
Packed in lunchboxes for a school-safe treat

Storage Instructions

Fridge: Store in an airtight container for up to 5 days
Freezer: Wrap individual slices and freeze for up to 3 months
To reheat: Microwave for 20 seconds or serve cold

Common Mistakes to Avoid

Using quick oats can make the texture mushy
Not soaking oats can lead to a dry cake
Adding too many blueberries can make it soggy
Overbaking can dry it out—check at 30 minutes
Skipping baking powder will leave it dense

Nutritional Information (Approximate Per Slice)

Calories: 160
Protein: 5g
Fiber: 4g
Natural sugars: 8g
Fat: 4g (mostly healthy fats)

Frequently Asked Questions

Can I use steel-cut oats instead of rolled oats?
No, steel-cut oats won’t soften enough during baking. Stick to rolled or quick oats.

Can I make it vegan?
Yes! Replace eggs with flaxseed meal (1 tbsp flax + 2.5 tbsp water per egg) and use plant-based yogurt.

Can I swap blueberries for other fruits?
Yes, raspberries, chopped apples, or blackberries work great.

How long will the cake last?
Up to 5 days in the fridge, or freeze slices individually.

Is this diabetic-friendly?
Yes, especially if made with low-glycemic sweeteners like stevia or no added sugars.

Final Thoughts

The Gâteau Avoine & Myrtilles proves that dessert can be wholesome, nutrient-rich, and satisfying. With endless customization options, it’s the ideal treat for anyone looking to enjoy baking without compromising on health.