One-Bowl Breakfast Squares (GF, DF)

I love easy-peasy breakfast recipes. The less clean up the better! These one-bowl breakfast squares are simple to make, using wholesome ingredients that will leave you feeling satisfied.

What makes these squares healthy?

  • They’re made with natural ingredients (no added preservatives or white sugars).
  • They contain good fats like coconut oil and nut/seed butter.
  • They’re rich in protein.
  • They’re a great source of vitamins and minerals.
  • Naturally sweetened.

Allergen/Dietary Notes:

These squares are free from…

  • Gluten
  • Dairy
  • Soy
  • Corn
  • Sesame
  • Nut free option provided

Steps to making these squares:

  • STEP 1: In a medium-large mixing bowl, mash the ripe banana. Then whisk or beat in all other wet ingredients.
  • STEP 2: Add in all dry ingredients. Combine well.
  • STEP 3: Add to square baking dish. Bake, let rest, enjoy!

Full instruction in recipe card below.

A few tips…

  • Use parchment paper to line baking dish. This will make removing the squares much easier and cleaner.
  • Let rest for at least 15 minutes before cutting.
  • You can substitute the peanut butter with any other nut or seed butter. Stir well in jar to prevent it from being too runny.
  • Using any toppings you prefer; i.e. chocolate chips, walnuts, cranberries, pumpkin seeds, etc.

One-Bowl Breakfast Recipe

An easy to make and healthy breakfast or snack recipe that's free from gluten, dairy, and refined sugars.
Course Breakfast, Snack
Keyword breakfast squares
Prep Time 5 minutes
Cook Time 30 minutes
Servings 9 squares
Author Fay


  • Mixing bowl
  • Large whisk or hand held mixer
  • measuring cups and spoons
  • 8×8 baking dish
  • Parchment paper
  • Fork



  • 1 ripe banana
  • 2 free range eggs
  • 3 tbsp organic smooth peanut butter or any nut or seed butter (for nut free option)
  • 3 tbsp coconut oil soft at room temperature
  • 2 tsp vanilla extract


  • 1/3 cup coconut sugar
  • 2/3 cup almond flour substitute 1/4 cup coconut flour for nut free option
  • 2 tsp cinnamon
  • 1/2 tsp fine pink salt
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cup rolled oats gluten free

Optional Toppings

  • 1/2 cup chocolate chips
  • 1/2 cup crushed walnuts or pecans
  • 1/3 cup dried cranberries or raisins
  • 1/4 cup pumpkin seeds


  • Preheat oven to 350F. Line square baking sheet with parchment paper.
  • In a large mixing bowl, add ripe banana. Mash well with a fork or whisk.
  • To the mashed banana, add all other wet ingredients. Whisk well or blend with a hand held mixer.
  • To the wet mixture, add in all dry ingredients, minus the rolled oats (leave those for last). Combine well with whisk or hand held mixer. Add in oats, combine thoroughly.
  • Fold in optional topping ingredients. Save a few to sprinkle on top.
  • Spread batter evening in line baking dish. Bake at 350F for approx. 30 minutes.
  • Remove from oven. Lift parchment paper onto cooling rack. Let rest 15-30 minutes. Cut into 3×3 (9 squares). Enjoy right away or store in air tight container for up to 3-5 days.


  • Use parchment paper to line baking dish. This will make removing the squares much easier and cleaner
  • Let rest for at least 15 minutes before cutting
  • Can also be stored in the freezer after cutting

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