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- 1/2 cup avocado oil, plus more for the pan
- 2 cups all-purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. sea salt
- 2 tbs. coconut sugar
- 1 1/2 cups buttermilk (see tip below for a buttermilk alternative)
- 3 large eggs
- 1 tsp. vanilla extract
- 1/2 cup rolled oats
- 1 cup frozen blueberries (don’t thaw)
- Toppings of choice: yogurt, fresh fruit, or maple syrup
Preheat the oven to 400 degrees F.
Generously oil a 15-x-10-inch sheet pan (also called a jelly roll pan), or line with parchment paper and rub oil around the rim.
In a large bowl, whisk the flour, baking powder, baking soda, salt, and sugar. In a medium bowl, combine the buttermilk and eggs and whisk until smooth, then add the 1/2 cup of oil and vanilla and whisk again until incorporated.
Add the buttermilk mixture to the flour mixture and whisk until there are no lumps. Gently stir in the oats, then fold in the frozen blueberries.
Pour the batter into the prepared pan. Use the tip of a spatula to distribute the berries evenly.
Bake for 20 to 22 minutes, until a toothpick inserted into the center of the cake comes out clean.
Let cool in the pan for five minutes, then run a knife around the edge of the pan to loosen the edges. Cut into 12 squares, then use a metal spatula to transfer cakes to plates.
Serve warm with desired toppings.
Tip: If you don’t have buttermilk or prefer to avoid dairy, add 1 tablespoon of lemon juice or white vinegar to 1 1/2 cups of any nondairy milk. Let it sit for a few minutes, and voilà: vegan buttermilk!
For more sheet-pan breakfast ideas, visit “5 Simple Sheet-Pan Breakfasts“.
Photography by: Andrea D’Agosto; Prop Styling: Alicia Buszczak; Food Stylist: Paul Jackman