Cake for breakfast!? This nourishing cake is made with oats, buckwheat flour, Greek yogurt, olive oil and maple syrup, making it a protein-packed wholesome breakfast or snack! The fruit adds fresh flavor and ensures that it stays nice and moist. I love the combination of tart juicy raspberries and rhubarb, but you can substitute with any combination of berries (blueberry, strawberry, etc…). Don’t skip the yogurt topping!
I love baking with buckwheat flour. It adds a distinct nutty flavor and lots of nutrition (see the ingredient highlight!). Just one square contains 10 grams of protein thanks to the combination of greek yogurt, hemp seeds, eggs, and buckwheat flour.
Ingredient highlight
Buckwheat flour! This naturally gluten-free flour is actually a seed! Unlike most flours, it’s a good source of high quality protein, containing our essential amino acids. It is also rich in magnesium, fiber, iron, and manganese.
Servings 9 squares
Prep Time 5 minutes 
Cook Time 40 minutes Ingredients
- ½ cup plain whole milk Greek yogurt
- ⅓ cup olive oil
- ⅓ cup maple syrup
- 1 tsp vanilla extract
- 3 large eggs
- 1 ½ cups rolled oats
- 1 cup buckwheat flour
- ½ cup hemp seeds*
- 2 tsp ground cinnamon
- 1 ½ tsp baking soda
- ½ tsp kosher salt
- 1 heaping cup fresh or frozen raspberries**
- 1 heaping cup chopped rhubarb**
- Plain whole milk Greek yogurt, for serving
- Chopped walnuts, for serving
- *You can leave out or substitute with chopped walnuts or sesame seeds.
- **You can substitute with any summer fruit – blueberries, strawberries, peach, more raspberries, etc…
Instructions
- Preheat the oven to 350F. Lightly grease a 9×9 or 8×8- inch baking dish with olive oil.
- In a large bowl, whisk together the Greek yogurt, olive oil, maple syrup, vanilla, and eggs until smooth. It will be lumpy at first!
- Add the oats, buckwheat flour, hemp seeds, cinnamon, baking soda, and salt. Use a rubber spatula to mix until thoroughly combined. Gently fold in the raspberries and rhubarb until evenly distributed. Transfer to the baking dish and spread out into an even layer.
- Bake for 40-45 minutes, or until a toothpick, cake tester or knife in the center comes out clean. Let cool for 10 minutes before slicing.
- Serve warm topped with yogurt and walnuts (if desired). For a sweeter breakfast treat, drizzle maple syrup over the yogurt. I also highly recommend eating it warm with butter.
Items you can prep ahead (optional)
- Chop 1 heaping cup rhubarb
Substitutions:
- To make vegan: substitute Greek yogurt with a creamy coconut yogurt. Or skip the yogurt all together, just add 1 tbsp lemon juice. Use flax eggs or egg substitute instead of eggs.
- Substitute a total of 2 heaping cups of any chopped berry or summer fruit for the raspberries and rhubarb.
- Don’t have buckwheat flour? Try substituting with almond flour and reduce the oil to ¼ cup.
- Use melted butter or coconut oil instead of olive oil.
Storage:
- Store leftovers in an airtight container in the fridge for up to 7 days or in the freezer for up to 3 months.
Leftovers + Repurposing:
- Eat these warm! Warm them up in the microwave for between 20-30 seconds.
- Try them warm with a generous slab (or two or three) of butter. So good!
- Turn it into a sweeter treat by adding a drizzle of maple syrup.
Servings 9 squares Prep Time 5 minutes Cook Time 40 minutes Ingredients
- ½ cup plain whole milk Greek yogurt
- ⅓ cup olive oil
- ⅓ cup maple syrup
- 1 tsp vanilla extract
- 3 large eggs
- 1 ½ cups rolled oats
- 1 cup buckwheat flour
- ½ cup hemp seeds*
- 2 tsp ground cinnamon
- 1 ½ tsp baking soda
- ½ tsp kosher salt
- 1 heaping cup fresh or frozen raspberries**
- 1 heaping cup chopped rhubarb**
- Plain whole milk Greek yogurt, for serving
- Chopped walnuts, for serving
- *You can leave out or substitute with chopped walnuts or sesame seeds.
- **You can substitute with any summer fruit - blueberries, strawberries, peach, more raspberries, etc...
Instructions
- Preheat the oven to 350F. Lightly grease a 9x9 or 8x8- inch baking dish with olive oil.
- In a large bowl, whisk together the Greek yogurt, olive oil, maple syrup, vanilla, and eggs until smooth. It will be lumpy at first!
- Add the oats, buckwheat flour, hemp seeds, cinnamon, baking soda, and salt. Use a rubber spatula to mix until thoroughly combined. Gently fold in the raspberries and rhubarb until evenly distributed. Transfer to the baking dish and spread out into an even layer.
- Bake for 40-45 minutes, or until a toothpick, cake tester or knife in the center comes out clean. Let cool for 10 minutes before slicing.
- Serve warm topped with yogurt and walnuts (if desired). For a sweeter breakfast treat, drizzle maple syrup over the yogurt. I also highly recommend eating it warm with butter.
Items you can prep ahead (optional)
- Chop 1 heaping cup rhubarb
Substitutions:
- To make vegan: substitute Greek yogurt with a creamy coconut yogurt. Or skip the yogurt all together, just add 1 tbsp lemon juice. Use flax eggs or egg substitute instead of eggs.
- Substitute a total of 2 heaping cups of any chopped berry or summer fruit for the raspberries and rhubarb.
- Don’t have buckwheat flour? Try substituting with almond flour and reduce the oil to ¼ cup.
- Use melted butter or coconut oil instead of olive oil.
Storage:
- Store leftovers in an airtight container in the fridge for up to 7 days or in the freezer for up to 3 months.
Leftovers + Repurposing:
- Eat these warm! Warm them up in the microwave for between 20-30 seconds.
- Try them warm with a generous slab (or two or three) of butter. So good!
- Turn it into a sweeter treat by adding a drizzle of maple syrup.
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