Peanut Butter, Chocolate & Banana Greek Yogurt Breakfast Bowl

1 bowl
10 min

Need a quick, healthy breakfast or snack recipe? I’ve got you covered! This Greek yogurt breakfast bowl requires only seven simple ingredients and ten minutes to whip up. Satisfy your sweet tooth and peanut butter cravings first thing in the morning with high protein, gluten free goodness!

Peanut Butter, Chocolate & Banana Greek Yogurt Breakfast Bowl


  • 0% Fat Greek yogurt: delicious, smooth, creamy and high protein!
  • Peanut butter powder: a healthier alternative to regular peanut butter with less calories, sugar and fat content. If preferred, you can substitute regular peanut butter in this recipe!
  • Agave nectar: sweeten it up! Honey or sugar free agave are tasty alternatives.
  • Banana: cut into thin slices and use as a delicious topping.
  • Cocoa powder: heavenly chocolate flavor? Yes please!
  • Toasted coconut flakes: this aromatic topping adds great texture.
  • Cacao nibs: for beautiful color and crunch.
Peanut Butter, Chocolate & Banana Greek Yogurt Breakfast Bowl


  • If you can’t find toasted coconut at the grocery store, you can easily make it yourself! Simply look for raw, shredded coconut in the baking isle. Add flakes to a large, non-stick frying pan and turn heat to low. Stir constantly until all flakes have turned a light brown color, then remove from heat.
  • Feel free to get creative with this recipe and try various mix-ins and toppings like nuts, granola or berries!


Peanut Butter, Chocolate & Banana Greek Yogurt Breakfast Bowl
Recipe details
  • 1  bowl
  • Prep time: 10 Minutes Cook time: 0 Minutes Total time: 10 min
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  • 3/4 cup 0% fat Greek yogurt
  • 4 tablespoons peanut butter powder *divided *see tip below
  • 2 teaspoons agave nectar *divided *see tip below
  • 1/2 medium size banana
  • 1/2 teaspoon cocoa powder
  • 2 teaspoons cacao nibs
  • 1 tablespoon toasted coconut flakes

Measure Greek yogurt, 2 tablespoons of peanut butter powder and 1 teaspoon agave nectar (or preferred sweetener) into a small mixing bowl and whisk until smooth.
Use a spatula to transfer mixture to a serving bowl. Slice banana and place on top of yogurt.
Mix remaining peanut butter powder and agave together. Slowly add water and continue mixing until a drizzly texture is reached. Add half of this mixture to your breakfast bowl.
Add cocoa powder to remaining peanut butter powder and agave drizzle and mix until smooth (add a few more drops of water if necessary). Add to your bowl.
Garnish bowl with cocoa nibs and toasted coconut flakes.
  • Peanut butter powder: you can also use regular peanut butter in this recipe. I like to use peanut butter powder as a healthier option with less calories, fat and sugar content.
  • Agave nectar: substitute honey or sugar free agave if desired.
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