Baked Greek Yogurt Protein (Printable version)

A nutritious baked Greek yogurt with egg and protein powder, customizable with berries or chocolate chips.

# What You'll Need:

→ Dairy & Protein

01 - 1 cup nonfat plain Greek yogurt
02 - 1 large egg
03 - 2 tablespoons unsweetened almond milk
04 - 1/4 cup vanilla protein powder (whey-casein blend)

→ Dry Ingredients

05 - 1/2 teaspoon cornstarch

→ Optional Add-Ins

06 - 1/4 cup chopped mixed berries or 2 tablespoons chocolate chips

# Directions:

01 - Preheat oven to 350°F. Lightly grease a large ramekin with nonstick cooking spray.
02 - Whisk together Greek yogurt and egg in a large bowl until fully combined.
03 - Add protein powder and cornstarch to the mixture. Mix gently until smooth without over-mixing.
04 - If the mixture is too thick and not pourable, stir in almond milk until you achieve a smooth, pourable consistency.
05 - Fold in chopped berries or chocolate chips if desired.
06 - Pour the mixture into the prepared ramekin and smooth the top with a spatula.
07 - Bake for 30 minutes until the center is just set but still slightly jiggly.
08 - Let cool for a few minutes before serving warm, or chill for a cold treat.

# Expert Advice:

01 -
  • It tastes indulgent like a custard or soufflé, but delivers a whopping 36 grams of protein without any pretense or weird aftertaste.
  • You can have it ready to bake in five minutes, which means on mornings when you're running late, this still feels doable.
  • The texture is something between a baked custard and a protein-packed cloud—it's genuinely fun to eat, not just nutritious.
02 -
  • Don't skip the cornstarch—I learned this the hard way when my first batch came out jiggly and never really set up properly, and it taught me that cornstarch is the secret to getting that custard-like texture.
  • The almond milk amount is a guideline, not a rule; depending on the exact brand of yogurt and protein powder, you might need slightly more or less, so adjust based on what you see in the bowl.
03 -
  • Buy the best Greek yogurt you can afford—cheaper brands sometimes have weird additives or don't have enough protein, which changes the whole texture and outcome.
  • If you're adding chocolate chips, use good quality ones because they'll melt slightly and create little pockets of richness throughout the baked yogurt instead of staying as hard little bits.
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