Healthy Blueberry Snacking Cake - Eating With Zion

Ingredients

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• It’s naturally sweetened with maple syrup, so you won’t miss refined sugar.
• The almond flour and oats give it a hearty texture and a boost of fiber.
• Using peanut butter and coconut oil adds richness while keeping the cake wonderfully moist.
• It’s family-friendly, perfect for toddlers, older kids, or even adults looking for a light treat.
• It’s freezer-friendly, so you can bake once and enjoy for days.
• Almond flour is rich in protein, vitamin E, and healthy fats.
• Oats provide fiber, which supports digestion and keeps little ones fuller for longer.
• Peanut butter adds plant-based protein and healthy fats for energy.
• Eggs are a powerhouse of protein, B vitamins, and choline, important for growing kids.
• Maple syrup is a natural sweetener that still contains minerals like manganese and zinc.
• Blueberries are loaded with antioxidants and vitamin C, making them a kid-favorite superfruit.
• Coconut oil or Avocado Oil contributes healthy fats that support brain development.
• Serve warm for breakfast with a dollop of yogurt.
• Slice into squares and pack into lunchboxes for school snacks.
• Enjoy as a healthier dessert after dinner with some whipped cream or fruit.
• Freeze leftovers in individual slices for an easy grab-and-go treat anytime.
• Almond flour – I don’t recommend swapping the almond flour in this recipe.
• Oats – Quick oats or oat flour work well.
• Peanut butter – Almond butter, cashew butter, or sunflower seed butter are all great alternatives.
• Maple syrup – Replace with honey (for 12 months & up) or date syrup for a natural sweetener.
• Coconut oil – Use melted butter or avocado oil if you prefer.
• Eggs – For an egg-free version, substitute with flax eggs (1 tbsp ground flax + 3 tbsp water per egg) or chia eggs. This keeps the cake moist while making it vegan-friendly.
• Blueberries – Fresh or frozen blueberries both work.