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Consider this the reinvention of your morning yogurt, fruit, and granola. Tangy vanilla-flavored greek yogurt keeps this cake sweet and moist while your favorite granola is transformed into a crumbly streusel topping. Vijay, Recipe Hunter

Vijay Nathan, NoshOnIt Recipe Hunter and Chef


Strawberry Greek Yogurt Coffee Cake with Granola Streusel

Finally, you can have cake for breakfast

Strawberry Greek Yogurt Coffee Cake with Granola Streusel

Greek Yogurt, fruit, and granola might be one of your go-to healthy breakfasts, but you’ve never seen it like this before. We’ve transformed these elements into ingredients for a cafe-worthy coffee cake with yogurt and fruit mixed right into the batter. Instead of using sour cream or buttermilk as in most coffee cakes, this recipe instead uses thick and tangy vanilla-flavored Greek yogurt (which just so happens to be fat-free) to keep the cake moist. Instead of a traditional topping, we’ve repurposed protein-packed store-bought granola into a crumbly streusel with cinnamon, ginger, and brown sugar. The secret to keeping this cake light and fluffy is to put the machines aside and instead use a handheld spatula to gently fold the ingredients together until just combined. And, although fresh berries are notorious for sinking to the bottom of baked goods, we relied on this old trick to keep the strawberries suspended in the batter.

The result is a bright, light, and delicious coffee cake for spring. Pour yourself a cup of coffee, grab the weekend paper, and cut yourself a big slice of this cake. Then, tell everyone else you ate yogurt and granola. We won’t tell.

Strawberry Greek Yogurt Coffee Cake with Granola Streusel

Strawberry Greek Yogurt Coffee Cake with Granola Streusel

Prep time: 20 minutes

Cook time: 45 minutes

Yield: 1 9-inch square baking pan


For the streusel topping:

  • 1 cup Nature Valley Oats n' Honey Protein Granola (or your favorite granola)
  • ½ cup dark brown sugar, packed
  • ⅓ cup all purpose flour
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon kosher salt
  • 4 tablespoons unsalted butter, cold and cut into small cubes

For the cake:

  • 1 ¼ cups plus 1 tablespoon all purpose flour
  • 1  teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened to room temperature
  • ⅓ cup granulated sugar
  • ¼ cup dark brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup Yoplait Greek Vanilla Yogurt (or any vanilla Greek yogurt)
  • 1 ½ cups strawberries, cut into large chunks


  1. Preheat the oven to 350 F. Butter a 9-inch square baking pan.
  2. Make the streusel: combine all of the streusel ingredients except for the butter and mix thoroughly. Add the cubed butter and work together, rubbing the butter in the oats mixture until you have pea-sized pieces of butter. You can also use a pastry cutter or a food processor. Refrigerate until ready to use.
  3. In a bowl, sift together the 1 ¼ cups flour, baking powder, baking soda, and salt.
  4. Using a stand mixer or electric hand mixer, cream together the butter, granulated sugar, and dark brown sugar until light, fluffy, and creamy. Add the 2 eggs and vanilla extract and mix until just combined.
  5. With a spatula, gently fold in the Greek yogurt. Then, fold in the dry ingredients until just combined. In a separate bowl, toss together the strawberries with the remaining 1 tablespoon of flour. Add to the batter and fold in gently.
  6. Pour the batter into the prepared pan. Top with the streusel mixture and bake at 350 F for 45 minutes, rotating halfway through, until an inserted toothpick comes out clean. Cool completely, slice, and serve.