Baked Yogurt

Baked Yogurt tastes like healthy custard, is made with 6 ingredients and contains 8 grams of protein.

This baked yogurt is like a healthy custard or flan. In today’s era we’re all about making anything high in protein that still tastes amazing. I was skeptical at first if yogurt could bake into anything enjoyable, but it did!

My first test was a bit wobbly, but the second time around it solidified nicely into a very pleasant creamy texture.

You can make it with regular yogurt but if I were to give you one main tip, use Greek yogurt. It makes all the difference!

Why You’ll Love This Recipe

• High in protein: Greek yogurt and eggs pack each serving with 8 grams of protein.
• Perfect for meal prep: It stays fresh for up to 5 days, so your healthy breakfast or snack for the week is all set.
• Minimum ingredients: You only need 6 ingredients including your choice of yogurt and berries.
• Easy recipe: Mix everything in one bowl in just 5 minutes, then pop it in the oven.

Ingredients for Baked Yogurt

This baked yogurt recipe uses everyday breakfast ingredients and baking essentials.

• Greek yogurt: I used 2% plain Greek yogurt for its slightly higher protein content and thicker, creamy texture. You can use regular or flavored yogurt, check out the variations below for some tips.
• Eggs: To bind the ingredients together, give structure, add moisture, and boost protein content.
• Liquid sweetener: Add a touch of natural sweetness with maple syrup or honey. I’ve always leaned towards maple syrup for breakfast.
• Vanilla extract: Enhances the taste and aroma.
• Cornstarch: It firms up the texture giving it a custard or flan-like consistency. I used cornstarch, but arrowroot powder or tapioca flour will also do the trick.
• Berries: Fresh berries are best, especially in season. Frozen ones work too but might make it a bit watery. Use whatever berries you love, I went with strawberries, raspberries, and blueberries, my top trio!

How to Make Baked Yogurt

Making this recipe is a breeze. All you need is one bowl and your baking dish.

First, line a 8×8 baking dish with parchment paper, set aside, and preheat your oven to 350 F.

• Make the batter: In a large mixing bowl, whisk together the yogurt, eggs, maple syrup, and vanilla until smooth. Then, add in the cornstarch and whisk again until everything is well blended.
• Add berries: Gently fold in 1 cup of berries. Pour the mixture into your prepared baking dish and sprinkle the remaining berries on top.
• Bake: Bake for about 45 minutes, or until the center of the yogurt bake is set and no longer jiggly. Take it out of the oven and let it cool almost completely.
• Serve: Slice into 9 pieces and enjoy as they are or with a drizzle of maple syrup.

Tips for Best Results

Here are the tricks I learned from making this delicious baked Greek yogurt.

• I prefer to use Greek yogurt: It has less whey, less liquid, and sets better.
• Bake until set: You’re looking for that perfect texture where it’s not jiggly in the center.
• Ovens and baking time varies: Greatly. So bake until it is set in the middle. The 45 minute bake time is only a guideline, if you use regular yogurt and/or frozen berries it will take longer so keep that in mind.
• Let it cool: Before slicing otherwise it will fall apart.
• If using frozen berries: They’re fine to use but be ready for a tad more liquidy result as they release more water.

Variations

• Regular yogurt: If you use non Greek yogurt you will have to bake it longer. Also be ready for a less solid texture, more like a pudding.
• Flavored yogurt: You can use flavored yogurt that is usually sweetened as well. I would omit maple syrup in this case.
• Frozen berries: You can use frozen berries but they release more liquid so there might be more accumulating liquid, and it might be more watery. Still delicious though!
• Other fruit: Swap or add in some sliced peaches, kiwis, apples, or bananas. Pitted and chopped cherries, or even chunks of pineapple or mango.
• Dairy-free yogurt: I have not tried it, but if you were to use dairy-free yogurt I recommend to use a Greek one and keep in mind that it is lower in protein.
• Sugar-free: Simply omit the maple syrup. Your baked yogurt will be more tart and plain.
• Instead of cornstarch: You can use arrowroot powder or tapioca flour. If you were to use regular flour or gluten-free flour, I recommend to double the amount.
• Additions: Don’t just stick to fruit. Chopped nuts, shredded coconut, granola, chocolate chips, cinnamon, nutmeg, or cardamom powder would all add a delicious twist. Add a dollop of whipped cream and enjoy it as a healthy dessert.

How to Serve It

You can serve it cold or warm. Naturally during summer we like it cold as a grab-and-go from the fridge. During colder months you can warm it up for a minute or so in a microwave.

When drizzling maple syrup on top, remember the added sugar in each slice because it depends on the ingredients you’ve used.

Each slice is very low in calories but high in protein. I usually have two slices and pair it with the following to add complex carbs to my breakfast:

• Pancakes and waffles
• Whole grain toast or bread
• Oatmeal or Instant Pot steel cut oats
• Homemade cereal
• A healthy muffin

How to Store

Store: Transfer to an airtight container and store in the refrigerator for up to 5 days.

Freeze: Once it’s completely cool, freeze in an airtight container for up to 3 months. When you’re ready to enjoy it again, thaw it on the counter for a few hours or in the fridge overnight.

Meal prep: You can slice it and have it ready to grab, or portion it into individual servings by baking in greased ramekins. This way, they’ll bake faster, about 15-20 minutes.

FAQs

More Yogurt Recipes to Try

• Greek yogurt cake
• Strawberry yogurt
• Greek yogurt bagels
• Greek yogurt bread
• Greek yogurt frosting
• Almond flour Greek yogurt bagels