1. Can I make baked yogurt without Greek yogurt?

Yes, you can use regular yogurt, but it will result in a softer, more pudding-like texture. You may also need to extend the baking time slightly to ensure it sets properly.

2. Can I make this recipe dairy-free?

Absolutely. Use a thick, Greek-style dairy-free yogurt like almond or coconut yogurt. Keep in mind the texture might vary slightly and protein content will be lower.

3. How do I know when baked yogurt is done baking?

The center should no longer be jiggly when gently shaken, and the top may be lightly golden. It’s okay if the texture remains a little soft—it will firm up as it cools.

4. Can I prepare baked yogurt ahead of time?

Yes! It stores well in the fridge for up to 5 days and can also be frozen. It’s perfect for meal prep—just slice and store in individual containers.

Baked Yogurt

Name: Baked Yogurt
Prep time: 5 min
Cook time: 45 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 2 cups Greek yogurt; 4 large eggs; 1/4 cup maple syrup or honey; 1 teaspoon vanilla extract; 3 tablespoons cornstarch; 1 1/2 cups berries, divided

Description

A creamy, protein-packed baked yogurt recipe made with Greek yogurt, eggs, and berries. Perfect for beginners and ideal for healthy meal prep.

Ingredients

Scale

2 cups Greek yogurt
4 large eggs
1/4 cup maple syrup or honey
1 teaspoon vanilla extract
3 tablespoons cornstarch
1 1/2 cups berries, divided

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Instructions

Preheat the oven to 350°F and line an 8×8-inch baking dish with parchment paper. Set aside.
In a large bowl, whisk together the Greek yogurt, eggs, maple syrup, and vanilla extract until smooth.
Add cornstarch and whisk again until the mixture is well combined.
Gently fold in 1 cup of berries, then pour the mixture into the prepared baking dish. Sprinkle the remaining berries on top.
Bake for about 45 minutes, or until the center is set and no longer jiggly.
Allow to cool almost completely before slicing into 9 portions. Serve as is or with a drizzle of maple syrup.

Notes

Greek yogurt provides better texture and higher protein content than regular yogurt.
Let it cool completely before slicing for clean cuts.
If using frozen berries, expect a slightly more liquidy texture due to extra moisture.
You can use arrowroot or tapioca starch instead of cornstarch.
Store in the fridge for up to 5 days or freeze for up to 3 months.

Prep Time: 5 minutes
Cook Time: 45 minutes
Category: Breakfast, Snack, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 109
Sugar: 9g
Sodium: 49mg
Fat: 2g
Saturated Fat: 1g
Unsaturated Fat: 1g
Trans Fat: 0.01g
Carbohydrates: 14g
Fiber: 1g
Protein: 8g
Cholesterol: 85mg