Loaded with rich vanilla flavor, this Baked Yogurt has a thick, custard-like filling which makes a tasty high-protein snack, easy protein dessert, or fueling meal prep recipe! Prepped in just 5 minutes it's a great way to eat more (and enjoy!) daily protein.
A Quick Look At The Recipe
- ⏲️Ready In: 25 Minutes
- 👪Serves: 2
- 🍽 Calories and Protein: 124 kcals and 16 grams of protein
- 📋Main Ingredients: Dairy-free Greek yogurt, collagen powder, eggs, arrowroot powder, and vanilla extract.
- 📖 Dietary Notes: Dairy-free, gluten-free, grain-free, and with a paleo option..
- ⭐ Why You'll Love It: Lightly sweet and shockingly filling, this baked yogurt feels indulgent while staying simple and protein-forward.
SUMMARIZE & SAVE THIS CONTENT ON
Baked yogurt isn’t for everyone. It definitely has a custard-like (almost cheesecake-ish but not quite) texture that not all will love. Not only do I adore the rich, refreshing taste, but I love the protein hit it adds to my diet! With 16 grams of protein in just one serving, I find you can make this baked yogurt for individual brunch servings (check out more amazing high-protein dairy-free breakfast ideas), or as an easy snack like this dairy-free yogurt parfait.
I’ve made it countless times, and though the texture took me a bit to nail down, the result is a super light, comforting treat packed with refreshing berry flavor, just like these dairy-free overnight oats with chia seeds.
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💭Why You’ll Love This Recipe
Easy to make: You only need a handful of ingredients for this protein recipe to come together, and the prep work takes about 5 minutes.
High protein: Thanks to collagen powder and eggs, these little cups are jam-packed with protein!
Versatile: Need this for a protein snack? A mini dessert? Individual brunch cups? It works for absolutely everything!
Ingredients and Substitutions
- Yogurt: Know that most baked yogurt recipes use traditional Greek yogurt, just like frozen protein yogurt. Being dairy-free, that wasn’t an option here (learn more about dairy-free for beginners), so I went with a vegan, Greek-style yogurt (I like Riviera Greek Yogurt). This is because it thickens up the custard more (the same apples to yogurt protein pudding). The regular dairy-free yogurts are a bit too thin, and the texture isn’t the same, more “eggy”.
- Collagen: Of course, I had to amp up the protein in my baked yogurt recipe. Collagen is one of the cleanest protein sources (learn more about what is collagen), and it blends smoothly into the yogurt.
- Make it paleo: All you need to do to make this recipe paleo-approved is use a regular, dairy-based Greek yogurt.
See the recipe card for full information on ingredients and quantities.
Toppings and Variations
Flavored yogurt: Obviously, you can change the taste of baked Greek yogurt by choosing a flavored yogurt, which makes for a fun and easy switch-up.
Fruity: You can top the baked yogurt with fruit or whisk berries into the yogurt itself. If you use a larger fruit, make sure to chop it first so it’s bite-sized.
Drizzle: Make this snack into a dessert by drizzling it with a dairy-free chocolate glaze or caramel sauce with coconut milk.
Crunch: Top it with some chopped pecans, almonds, or homemade high-protein granola if you love texture.
How To Make Baked Yogurt
Step 1: Whisk together the yogurt, collagen powder, and maple syrup until smooth.
Step 2: Add in the egg and arrowroot powder and mix.
Step 3: Portion into small ramekins and top with berries (if using).
Step 4: Bake in the oven and let cool for 5 minutes before enjoying.
Expert Tips To Make It
Change the texture of the high-protein baked yogurt by adjusting the ingredients or cooking time:
- Greek yogurt gives a more cheesecake-like texture
- Baking it for less time results in more of a custard texture
The texture gets better if you let it sit for 5-7 minutes once out of the oven. It thickens ups everything settles.
If you love a crisp top, broil the baked yogurt for 60 seconds at the end of the cooking cycle.
Make sure to whisk things together in the order they’re listed in the instructions. Collagen powder mixes well into yogurt but not amazingly into eggs. So, make sure to whisk it into the yogurt until blended prior to adding in that egg.
How To Store It
Breakfast baked yogurt tastes best fresh, which is why I make ours in these individual serving ramekins. You can store it in the fridge once cooled in an airtight container or with plastic wrap on top of the ramekin.
It will stay fresh for 3-4 days. However, when you reheat it, the texture changes and it won’t be as indulgent but almost chewy.
Personally, if I store the baked yogurt, I prefer to snack on it cold from the fridge. If you need some make-ahead ideas, though, check out my Rise and Chill Breakfast E-Book, which brings you 26 high-protein, meal prep breakfasts + a 5-day quick start guide that helps take the chaos out of busy mornings.
Baked Yogurt FAQs
Easy baked yogurt is best made with a Greek yogurt, whether that is a regular or dairy-free one. Greek-style yogurt results in a thicker, creamier texture than regular yogurt and packs more protein per serving.
Baked yogurt can become runny if regular yogurt was used (instead of Greek yogurt) and it wasn't cooked long enough. To fix a runny texture, try baking the yogurt for longer until the top turns golden.
Baked yogurt doesn't taste totally like eggs. Instead, it's creamier and if sweetened or seasoned well, tastes more like a rich cheesecake type of breakfast.
More High-Protein Recipes You'll Love
If you tried this Baked Yogurt Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes!
Baked Yogurt (Dairy-Free)
Video
Equipment
- 2 8 ounce ramekins
Ingredients
- ½ cup Dairy-free Greek yogurt
- 1 Egg
- 1 teaspoon Vanilla extract
- 2 tablespoons Collagen powder
- 1 teaspoon Maple syrup
- 1 tablespoon Arrowroot powder
Instructions
- Preheat the oven to 350 degrees F.
- Whisk together the yogurt, collagen powder, and maple syrup until smooth.
- Add in the egg and arrowroot powder and mix until everything is combined.
- Portion the batter into small ramekins and top with berries (if using).
- Bake it in the oven for 20 minutes and let the ramekins cool (outside of the oven) for 5 minutes before enjoying.
Notes
Disclaimer:
Nutrition values are estimates only, using online calculators. Please verify using your own data"
Nutrition
Shelby S says
I wasn't sure I'd love the texture of this baked yogurt but it's AMAZING.