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Blueberry Breakfast Cake

May 23, 2016

Inspired by one of my clients who has recently introduced me to courgette oats I thought i'd create a make ahead breakfast (or mid morning coffee snack) that can be eaten anywhere. It's super quick to make & contains less than 100 calories a piece too! 


If you've not tried courgette oats they're a must - finely grate courgette into your oats & cook as usual with your favourite protein powder. I promise you can't taste it it just makes it thick & creamy & means you get a much bigger bowl for a lot less calories! I use a ratio of 40g oats to 150g courgette. 


Anyway... back to the cake. Happy baking! 


Servings: Makes 8 chunky pieces 

Macros per piece:

97kcal / 9.5g protein / 10g carbs / 1.5g fat / 2g fibre 



100g oats (regular or gluten free) 

175g finely grated courgette 

60g vanilla protein powder

1 whole egg 

130g egg whites 

60g blueberries

1 tbsp cinnamon (optional)

1/2 tsp baking powder 



1. Preheat oven to 200C

2. Place all ingredients into a large mixing bowl & mix well (by hand - do NOT blend).

3. Line a baking tin of choice with baking paper (I used a standard size loaf tin). 

4. Pour mix into tin & press down until level. 

5. Place in oven for 15-20mins (the cake should still be a little squidgy when it comes out to avoid "drying out" as it cools). 

6. Remove from oven, tin & paper, cut into slices & place on a wire rack to cool. 

7. Eat! :-) 




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