Healthy Greek Yogurt Peanut Butter Chocolate Chip Breakfast Cake Squares

These Healthy Greek Yogurt Peanut Butter Chocolate Chip Breakfast Cake Squares are soft, moist, lightly sweet, and packed with wholesome ingredients. Made with bananas, oat flour, Greek yogurt, and peanut butter, they strike that perfect balance between healthy and actually delicious.

Overview of Recipe Content

This recipe is perfect for:

• Healthy breakfasts
• Meal prep snacks
• Kid-friendly treats
• Guilt-free desserts

Why you’ll love it

• Naturally sweetened
• Made with oat flour
• Packed with protein and fiber
• One bowl, no mixer

What it tastes like

Think banana bread meets peanut butter blondies—with pockets of melty chocolate chips and a tender, cake-like crumb.

Health & Nutritional Highlights

• Greek yogurt adds protein and moisture
• Oat flour keeps it gluten-free (if certified GF)
• No refined sugar—just honey and bananas

Full Ingredient List (Complete & Tested)

PIN IT

Wet Ingredients

• 2 ripe bananas, mashed
• 1/2 cup plain Greek yogurt (full-fat or 2%)
• 1/3 cup natural peanut butter (creamy, unsweetened)
• 1/4 cup honey (or maple syrup)
• 1 large egg
• 1 teaspoon pure vanilla extract

Dry Ingredients

• 1 1/2 cups oat flour
• 1 teaspoon baking powder
• Pinch of cinnamon
• Pinch of salt

Add-Ins

• 1/3 cup chocolate chips (dark or semi-sweet)

Tools You’ll Need

• Mixing bowl
• Fork or whisk
• 8×8-inch baking pan
• Parchment paper

Substitutions & Additions

• Swap peanut butter for almond butter
• Use dairy-free yogurt if needed
• Add chopped nuts for crunch
• Sprinkle extra chocolate chips on top

How to Make Healthy Greek Yogurt Peanut Butter Chocolate Chip Breakfast Cake Squares

PIN IT

Step 1: Preheat & Prep

Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.

Step 2: Mix Wet Ingredients

In a large bowl, mash bananas until smooth. Whisk in Greek yogurt, peanut butter, honey, egg, and vanilla until fully combined.

Step 3: Add Dry Ingredients

Stir in oat flour, baking powder, cinnamon, and salt until just combined. Do not overmix.

Step 4: Fold in Chocolate Chips

Gently fold in chocolate chips.

Step 5: Bake

Pour batter into prepared pan and smooth the top. Bake for 25–30 minutes, until a toothpick comes out mostly clean.

Step 6: Cool & Slice

Let cool completely before slicing into squares.

What to Serve with Breakfast Cake Squares

• Fresh fruit
• Greek yogurt
• Coffee or latte
• Glass of milk or almond milk

Tips for Making It Perfect

• Use very ripe bananas for sweetness
• Let cool fully for clean slices
• Store chilled for best texture
• Don’t overbake—keep them moist

Storage Instructions

• Room temperature: 1 day
• Refrigerator: Up to 5 days
• Freezer: Up to 2 months (wrap individually)
• Reheat: Microwave 10–15 seconds

General Information

Breakfast cakes are a modern answer to busy mornings—nutritious enough to fuel your day, comforting enough to feel like a treat. This version keeps things simple, wholesome, and family-friendly.

Frequently Asked Questions

Is this gluten-free?
Yes, if you use certified gluten-free oat flour.

Can I make this dairy-free?
Absolutely—use dairy-free yogurt.

Is it sweet enough for kids?
Yes! Lightly sweet but very satisfying.

Can I double the recipe?
Yes—use a 9×13-inch pan.

Conclusion

These Healthy Greek Yogurt Peanut Butter Chocolate Chip Breakfast Cake Squares are soft, nourishing, and endlessly snackable. If you loved these, you’ll also enjoy:

• https://poulef.com/healthy-breakfast-bakes
• https://poulef.com/banana-recipes
• https://poulef.com/peanut-butter-desserts
• https://poulef.com/oat-flour-recipes
• https://poulef.com/meal-prep-baking

Interactive Elements

Made this recipe? Leave a review below!
Share your squares on Pinterest and tag me here:
https://www.pinterest.com/poulefrecipe/

Nutritional Information (Approximate Per Square)

Calories	Protein	Fat	Carbs	Sugar	Fiber
180	6g	7g	26g	11g	3g

Print