Peanut Butter and Chocolate Breakfast Cookie Bars
Prep time
Cook time
Total time
Serves: 12
  • ¼ cup softened unsalted butter
  • ½ cup lightly packed brown sugar
  • ¼ cup granulated sugar
  • 2 large eggs
  • ¼ cup vanilla (or plain) greek yogurt
  • ½ cup creamy natural peanut butter
  • 1 teaspoon pure vanilla extract
  • ½ cup white whole- wheat flour
  • ¼ cup wheat bran
  • 1 ½ cups rolled oats
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ teaspoon baking soda
  • ½ cup milk chocolate chips
  1. Preheat oven to 350 degrees.
  2. In a large bowl mix together butter, sugars, and eggs. You can use a hand mixer or a whisk.
  3. Add in the Greek yogurt, peanut butter, and vanilla extract. Mix until all the ingredients are combined.
  4. On top of the wet ingredients add the flour, wheat bran, rolled oats, ground cinnamon, salt, and baking soda. Stir until the wet and dry ingredients are combined.
  5. Slowly stir in the chocolate chips.
  6. Spread batter into a 9-inch baking dish sprayed with cooking spray.
  7. Bake for 22-23 minutes or until sides are lightly browned. It's ok if the bars are a little under cooked in the middle. You don't want to over baked because the bars will dry out.
  8. Let the bars cook completely before cutting into 12 squares.
Sugars: 20g
Store in a plastic container or bag for up to 5 days. These can be frozen up to 3 months. If frozen, let the bars thaw on the counter for 45 minutes prior to enjoying them
Nutrition Information
Serving size: 1 bar Calories: 290 Fat: 13 Saturated fat: 5 Carbohydrates: 41 Fiber: 7 Protein: 6
Recipe by Organize Yourself Skinny at